Buttery Herb Gluten-Free Stuffing

Ingredients

• 12-14 cups gluten free bread cubes
• 1 cup butter
• 2 large onions chopped yielding about 3 cups
• 2 cups diced celery
• 6 garlic cloves minced
• 1 apple chopped
• 1 bunch kale rind removed and chopped
• Salt and pepper to taste
• 3 tbsp chopped fresh sage
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary
• 2 1/2 cups vegetable broth
• 2 large eggs

Instructions

1. This recipe is preferable with day old bread. If you do not have day old bread, you can cube a loaf and toast fresh bread in the oven at 350F for 15 minutes to dry it out slightly.
2. Preheat the oven to 350F. Brush a 9x13 baking dish with melted butter or olive oil.
3. Place the bread in a large mixing bowl.
4. Heat the butter in a large skillet over medium heat. Once melted, stir in onion, celery and garlic. Cook until the onions and celery are soft, about 10 minutes. Add salt and pepper to taste. Add in the apple and kale, stir well and cook until the kale wilts and the apples soften slightly. Add in the fresh herbs. Stir in one cup of broth and cook for another minute.
5. Pour the onion and butter mixture over the bread cubes. Toss well to coat completely.
6. In a different bowl, whisk together the eggs and remaining 1 1/2 cups broth.
7. Pour that mixture into the bowl with the bread cubes and stir to cover. Pour the bowl into the prepare baking dish and bake at 350F for 45-50 minutes or until golden brown. If it starts getting too brown, you can cover with foil for the remaining cook time.