Gluten-Free Stuffing for One

Directions

Toast slices of gluten-free bread.

Cut bread slices into ½-inch cubes.

Arrange cubes in single layer on baking sheet.

In a 300 degree oven, bake bread cubes for 10 minutes.

Allow bread cubes to cool completely.

Melt butter in saucepan.

Sauté onion and celery in melted butter until soft.

Add salt, sage, thyme, and pepper.

Remove from heat.

Toss in bread crumbs to coat.

Pour mixture into a casserole dish.

Pour broth over mixture.

Bake at 325 degrees for 30 to 45 minutes, until desired texture is reached.