Gluten free stuffing

2015

1 loaf of Udis white bread
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
3/4 teaspoon salt ground black pepper to taste
2-4 cups gluten-free chicken or vegetable broth (are vegetarians coming or no?)

One loaf of Udi's white bread (doesn't have corn or gluten)
Leave out for a couple hours

Preheat oven to 325
Cut into small cubes (leave crust on)
Place on a cookie sheet
Sprinkle with kosher salt and olive oil (take it easy on the salt)
Bake for 12-17 minutes or until brown
Let cool

Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables.

These two items above (bread cubes and vegetable mix) can be done ahead of time....

Mix toasted bread crumbs, 2 cups of broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish OR slow cooker.

If slow cooker, cook on high for 45 minutes, then turn on low for 4-8 hours.

If oven, spoon dressing into the prepared baking dish and cover dish.  Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

Note: after 4 hours in the slow cooker, it wasn't crusty at all really so baked for another 15-30 minutes in the oven.  Super flavorful and moist, maybe a little too moist and salty, so limit kosher salt and broth.

2014

Made this...
http://allrecipes.com/recipe/gluten-free-thanksgiving-stuffing/

Then put it in the slow cooker following this...
http://allrecipes.com/recipe/slow-cooker-stuffing-2/