Ingredients:

  • 1 lb Gluten-free white or sourdough bread, cut into 1-inch cubes
  • 3 tbsp Extra virgin olive oil
  • 1/2 cup Unsalted butter
  • 2 cups Yellow onion, finely diced
  • 1.5 cups Celery, thinly sliced
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh sage, finely chopped
  • 1 tbsp Fresh thyme, stripped from stems
  • 1 tbsp Fresh rosemary, minced
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 2.75 cups Low-sodium chicken broth
  • 2 Large eggs, whisked
  • 1/4 cup Fresh parsley, chopped

Instructions:

  1. Spread the gluten-free bread cubes on a large baking sheet. To dehydrate, bake at 300°F (150°C) for 20 minutes, tossing halfway, until they feel like dry croutons but haven't browned deeply.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and celery. Sauté for 8 minutes until vegetables are translucent and onion edges begin to turn mahogany.
  3. Stir in the garlic, sage, thyme, and rosemary during the last 2 minutes of sautéing until aromatic.