Celery-Onion Stuffing
Yield: 6-8 servings 

½ loaf gluten-free bread, approximately 4 cups cubed
8 tablespoons unsalted butter, divided
1 ½ cups celery, chopped
1 cup onion, chopped
1 ¼ cup turkey, chicken, or vegetable stock
¼ cup parsley, chopped
1/8 cup fresh sage, chopped
2 teaspoons fresh thyme, removed from stem
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
½ cup whole milk
2 large eggs

1. Preheat oven to 450 degrees.
2. Place bread slices on baking sheet and generously butter each side.
3. Place in oven and toast for approximately 2 minutes a side, until each side is browned.
4. Remove from oven. Set aside.
5. Drop oven temperature to 325 degrees.
6. Once bread is cool to the touch, cut into cubes and place in large mixing bowl; set aside.
7. In a large skillet over medium heat, add butter and melt. Then add celery and onion. Cook for 7 to 10 minutes to soften—do not brown; turn down heat if vegetables begin to brown.
8. Add to pan ingredients from stock through black pepper and let simmer for 7 minutes. Remove from heat and take out bay leaf; let cool about 5 minutes.
9. Beat together milk and eggs.
10. When stock mixture has cooled, pour in milk mixture and whisk together.
11. Pour over bread cubes in bowl and toss together with hands. Place in prepared baking dish or divide over greased muffin tins.
12. Cover, place in oven, and bake for 25 minutes.  Remove cover and bake another 15 to 20 minutes, until set and browned on top.