Preparation Steps

• Preheat oven to 350°F (177°C) and spray a 2.5-quart casserole dish with gluten-free cooking spray.
• Cut the gluten-free sandwich bread into medium-sized cubes.
• Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
• Add salt, onion powder, thyme, sage, and rosemary to a small bowl and stir to combine.
• Add bread pieces to a large bowl.
• Pour seasoning blend and whisked eggs over the bread and stir.
• Add sauteed celery and garlic to the bread mixture and stir.
• Pour the gluten-free chicken broth over the bread and gently mix until the bread is evenly moistened.
• Pour the stuffing mixture into the greased casserole dish.
• Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp.
• Keep any leftovers in an air-tight container and refrigerate.