Ingredient

• 1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
• 3 tablespoons olive oil
• 2 medium onions, diced
• 3 stalks celery, diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon dried thyme leaves
• ¾ teaspoon salt
• ground black pepper to taste
• 2 cups gluten-free chicken broth
• 2 large eggs, beaten

Direction

1. Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
2. Bake in the preheated oven until crisp, 12 to 17 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
4. Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
5. Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.