To make the seasoned bread cubes:
1 loaf (16 oz.) tapioca bread or other gluten-free bread (I used Ener-G gluten-free tapioca loaf)
¼ cup extra-virgin olive oil or other oil
1 teaspoon. coarse salt (I used fleur de sel; hey, it’s Thanksgiving!)
½ teaspoon. freshly ground black pepper
10 fresh sage leaves, minced
1 sprig fresh thyme, minced
½ cup finely minced red onion (about half a red onion)
4 cloves minced garlic
To make the stuffing:
3 ribs celery
20 fresh sage leaves, minced
2 sprigs fresh thyme, minced
4 tablespoons butter
Turkey stock or chicken stock, optional
No nutrition information available
Cut bread into small cubes, then toss with remaining bread cube ingredients in a large bowl. Line a large cookie sheet with parchment paper. Brush the paper with olive oil, then spread the bread mixture on the baking sheet. You may not be able to make one flat layer, but make it as even as you can. Put the sheet in a 400F oven (no need to preheat if you don’t already have the oven on). Every 5 or 10 minutes, check on the mix and stir it around a little. Don’t worry too much about it until it starts to turn pale golden. Then keep a good eye on it, and take it out of the oven when it’s beginning to brown, but before any of the onion pieces burn. Set aside until it’s time to make the stuffing, which you should do just before you bake it.
Chop onion and celery as finely or coarsely as you prefer. Saute in butter with salt and pepper to taste, until vegetables are quite soft. Mix with bread cubes and fresh herbs and add enough stock to just moisten (or make it wetter if that’s what you prefer). If you’re cooking the stuffing in the bird, you want it to start out drier than if you’re doing it as separate dressing. If the latter, add more stock until the bread is quite moist.
Bake in the bird, or place in a heavy baking dish and refrigerate until 30 minutes before dinner, then bake at whatever temp you’re using for whatever’s in the oven at the time for 20-30 minutes, or until heated through.