1tbsppoultry seasoningit's a mix of sage, thyme, rosemary, pepper, and more
1tspthyme
1applediced
2eggs
2cupschicken stock
salt pepperto taste
Instructions
For the gluten free bread
Preheat over to 325F
Sliced the bread into cubes and arrange on a baking pan.
Drizzle olive oil over the bread, add the garlic, salt, and pepper and toast for 30 minutes. Checking often to stir. It should come out a little "croutonish".
For the stuffing
Preheat oven to 375F
Add the toasted bread to a large bowl.
In a pan add the olive oil and soften the onions, celery, and carrots over medium heat. Add the garlic and stir until fragrant. Add to the bowl with the gluten free bread.
In the same pan, take the ground pork and cook until no longer pink (or very little pink left). Add that to the bread bowl.
Add the rest of the ingredients and mix together well. If your bowl is not large enough, divide it between two.
Spray a large casserole dish (or two) with coconut oil or avocado oil spray and transfer the stuffing to the dish. If the stuffing is a little too toasty still, add a bit more chicken broth.
Cover with foil and bake for 30 minutes.
Remove foil, give the stuffing a stir and cook uncovered for another 15 minutes.