1 loaf of your favorite Gluten-Free Sandwich Bread (I used Happy Campers Gluten-Free Bread)
2 cups broth or water
1/4 cup olive oil
2 cups diced yellow onion
3 to 5 stalks celery
1 teaspoon dry parsley
1 teaspoon dry basil
1 teaspoon salt
2/3 teaspoon oregano
1/4 teaspoon black pepper
Sea salt or pink salt, for taste
Toast the bread in the oven at 350 degrees for 10 minutes or less on a cookie sheet. Flip the bread during toasting if needed.
Cut the bread into small cubes
Saute the oil, onion, and celery in a pan.
Add the bread cubes and seasonings and stir
Add the broth/water in 1/2 cup portions until the bread cubes are moistened, but not completely saturated.
Spoon the stuffing into an oven-safe dish. At this point, you can put it in the refrigerator until you're ready to cook it, or immediately put it in the oven at 350 degrees until it's warmed throughout and a little crunchy on top.
Fun Tip: Try scooping the stuffing mixture into a cupcake tin instead of a oven-safe dish to make individual-sized serving stuffing cups!