Cut the loaf of gluten-free bread into pieces. Bake the bread in the preheated oven for about 15-20 minutes.
Remove the toasted bread from the oven and let it cool.
In a large skillet, brown the sausage over medium heat until it is cooked through. Once the sausage is cooked, add the butter to the sausage and let it melt.
Add the diced vegetables to the sausage and continue to cook until the vegetables have started to soften.
Add the spices (salt, pepper, sage, and thyme) to the sausage and vegetables.
In a small bowl, mix the chicken stock and eggs together and whisk until you can no longer see the eggs.
In a large mixing bowl, gently fold the toasted gluten-free bread with the sausage and vegetable mixture.
Slowly pour the stock and egg mixture into the bread mixture and fold to coat.
Transfer the stuffing mix to a baking dish. Cover the baking dish with foil and bake covered for 45 minutes. –
After 45 minutes, remove the foil and bake for an additional 15 minutes. Let the stuffing cool slightly before serving.
If you enjoyed this gluten-free recipe, there's more. Come join me as I make & bake all the gluten-free recipes for you.