Preheat oven to 325 degrees F.
Beforehand:
Cut gluten-free bread, rolls, etc. into ½ to 1” cubes. Place on a baking sheet and let stand for several hours, uncovered, to become dry and crusty.
For recipe:
- Cook sausage in large skillet. Drain and set aside.
- Melt the butter in a large skillet. Sauté the onions and celery, until softened. Season well with salt & pepper.
- In a large bowl, combine the cooked sausage, onion/celery mixture with the dried bread cubes, eggs, sage and poultry seasoning.
- SLOWLY add in broth a bit at a time to moisten well.
- Grease covered shallow covered casserole pan.
- Place stuffing mixture in casserole pan and cook COVERED for 35-45 minutes. Check halfway through the cooking time to see if more chicken broth or bread crumbs need to be added. Take the cover OFF to brown top during the last 5 minutes of cooking time.
Serve immediately. Serves 6.