Adapted from AllergyFreeAlaska.com
Ingredients
- 1-inch pieces of homemade breadcrumbs
- ¼ cup olive oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 2 cups chicken broth
Preparation
Breadcrumbs: Divide a loaf of GF bread into 1-inch pieces and leave out overnight. Bake at 400° for 10-15 minutes or until golden brown. Saute onions and celery with olive oil over medium heat. Add sage and thyme and saute until veggies are soft.
Combine bread pieces, sauteed veggies, parsley, salt and pepper in a mixing bowl. Mix well. In a separate bowl, whisk eggs and broth until well combined. Pour mixture over bread and veggies and gently stir until evenly coated. Pour into a 9”x13” dish and cover with foil.
Bake at 350° for 30 minutes. Remove foil and bake for an additional 10 minutes or until top is crunchy. Serve warm!
