8 cups cubed gluten-free bread (1/2 inch cubes with crusts removed)
½ cup organic butter (1 stick)
2 cups chopped organic sweet onion
2 cups chopped organic celery with leaves
½ cup chopped chives
3 tablespoons minced sage
1 tablespoon minced thyme
2 organic eggs, lightly beaten
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 cup gluten-free, organic chicken broth
Preheat oven to 350 degrees. Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry but not browned. Allow bread cubes to cool. Place cooled cubes in a large mixing bowl and set aside.
Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes, or until onions are translucent but not browned. Add herbs to vegetables and sauté an additional 2 minutes.
Combine vegetable-herb mixture with bread cubes and stir to mix. Pour lightly-beaten eggs into mixture and stir to blend. Add salt and pepper and stir to mix. Pour chicken broth over mixture and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to over dampen, or stuffing will be soggy. Transfer stuffing to a buttered 13×9-inch baking dish and bake for approximately 50 minutes or until the top is golden brown.