Course Side Dish
Cuisine American
Keyword Gluten Free, SIde
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6


  • 1 loaf bread gluten free; bite-size cubes (~8 cups)
  • 2 tbsp olive oil
  • 4 links sweet italian sausage ~10 oz
  • 2 c celery ~4 large stakes; chopped
  • 2 c onion ~1 large onion; chopped
  • 2 tbsp garlic ~4 coves; minced
  • 1 1/2 tsp basil
  • 1 tsp oregano
  • 1/2 tsp ground sage
  • 1/2 tsp thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 c turkey/chicken/vegetable stock divided


  • Preheat oven to 325 degrees
  • Divide bread cubes between two large baking sheets and toast until bread is golden brown and dry (~30 minutes)
  • Grease 9×13 inch baking sheet and set aside
  • Place bread cubes in large bowl
  • In a large pot, heat olive oil until simmering and add sausage (breaking apart as it cooks) until brown and set aside
  • Add celery and cook until soften, stirring often
  • Add onion and cook another 3 minutes, stirring often
  • Add garlic, herbs, salt, and pepper and cook until celery and onions are soft and aromatic
  • Spoon vegetables onto the bread cubes, add sausage pieces and stir
  • Pour about 2 cups of broth over the bread and stir until cubes absorb the broth
  • Add an additional cup of broth and continue to stir until broth is absorbed
  • If bread seems dry, add final cup of broth
  • Cover pan with aluminum foil and bake in a 325 degree oven until warm, about 30 minutes
  • Remove foil and return pan to the oven and bake until golden brown, about 5 minutes
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