Step 1

Preheat your oven to 300°F. Grease well a 9-inch x 13-inch baking dish and set it aside.

Step 2

First, tear the gluten free bread into roughly 1-inch pieces. Place them on a rimmed baking sheet.

Step 3

Place the baking sheet in the center of the 300°F oven, and bake for 30 to 40 minutes or until dried out and lightly browned. Stir at least once halfway through baking, to ensure even baking. Remove from the oven and set aside to cool.

Step 4

While the bread is cooling, cook the aromatics. In a medium-size, heavy-bottom saucepan, heat the butter and olive oil over medium heat until the butter is melted.

Step 5

Add the onion, celery, salt and pepper, powdered bouillon, and poultry seasoning, and stir to combine.

Step 6

Reduce the heat to medium-low, cover and cook, stirring occasionally, until the onions and celery are fork-tender (about 10 minutes). The vegetables shouldn’t be mushy or even browned.

Step 7

Increase the oven temperature to 350°F.

Step 8

Transfer the vegetable mixture to a large, heat-safe mixing bowl. Add the cooled toasted bread cubes, and mix to combine.

Step 9

Whisk together the eggs and stock until smooth. Add the egg mixture to the large mixing bowl, and toss carefully to coat. Add the optional shredded Parmigiano-Reggiano, and mix gently until just combined.

Step 10

Transfer the mixture carefully to the prepared 9-inch x 13-inch baking dish. Press it gently into an even layer. Cover the baking dish securely with aluminum foil.

Step 11

Bake at 350°F for 30 minutes. Uncover, and continue to bake until the eggs are set and the stuffing is golden brown all over (about another 30 minutes).

Step 12

When it’s done, the stuffing will feel relatively firm when pressed gently with a finger in a thick portion. The top edges will be crisped but not dark. Serve warm.