Adapted from:

Serves 8


  • 1 loaf gluten-free sandwich bread, diced into 1-inch cubes
  • 1 large yellow onion, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons chopped fresh sage
  • 2 large eggs
  • 3 cups chicken stock, heated


Toasting the bread. Heat the oven to 350°. Spread the bread cubes out on a baking sheet. Put the baking sheet in the oven and toast the bread. After 10 minutes or so, toss the bread cubes around to another side. When all sides are toasted, about 20 minutes. take the bread out of the oven.

Cooking the sausage. Set a large skillet over medium-high heat. Pour in the olive oil. When the oil is hot, add the onion and celery. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes. Add the fresh sage and cook until the scent of the herb releases into the room, about 1 minute. Tossing the onions, celery, and sage together with the bread cubes. (Be gentle. The bread will be fragile.) Put them all into a greased 8 x 12-inch casserole pan. Whisking the eggs and stock. Whisk the eggs vigorously and slowly drizzle in the the hot stock. When you’ve added about 1/2 a cup of the hot stock, pour the eggy stock back into the hot stock. Pour this stock evenly over the stuffing. Tent the casserole pan with tin foil. Bake the stuffing for 30 minutes and take off the tin foil. Bake until the bread cubes are firm and browned on the top and all the ingredients appear to be bound together, about another 10 minutes.

Serve immediately.

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