Ingredients
Method
- Preheat oven to 350°F and lightly grease a 9x13 casserole dish with olive oil and set aside.
- Heat a skillet over medium heat and add celery and onion. Cook until soft and onions are translucent.
- While onions and celery are cooking, add salt, onion powder, dried thyme, sage, and rosemary to a small bowl and mix with a whisk or fork.
- Add bread cubes to a large bowl, then sprinkle seasonings over bread and mix, then add the whisked eggs and combine mixture until all the bread is evenly coated.
- Once celery and onions are cooked, add minced garlic to the skillet and cook for about 30 seconds until fragrant then transfer them to the bread mixture and stir until combined.
- Pour in chicken broth and give another mix to evenly combine everything, then transfer to prepared casserole dish and bake in preheated oven for 40 minutes until golden brown and crisp on top.
- Serve immediately and enjoy!
Notes
I used a homemade gluten free white bread recipe; any gluten free sandwich bread will work for this recipe.
Store leftovers in airtight container and reheat before serving.
This recipe is best served immediately, if making ahead, keep casserole dish covered with tin foil and reheat in oven covered before serving.
Store leftovers in airtight container and reheat before serving.
This recipe is best served immediately, if making ahead, keep casserole dish covered with tin foil and reheat in oven covered before serving.