Gluten-Free Sourdough Stuffing

1

Prep: Gluten Free Sourdough Loaf, torn into 1-inch pieces and spread on baking sheets to dry out overnight or baked in an oven set to 250 degrees Fahrenheit until dried

2

Melt the butter in a large skillet over medium heat. Add the leek and celery and sauté until they begin to brown. Mix in the kale and garlic and cook until the kale has wilted.

3

In a large bowl, combine the sauteed veggies, dried bread, herbs, salt and pepper. Mix well to combine.

4

Drizzle half the broth over the mix and toss gently. Set aside to cool.

5

Preheat the oven to 350℉.

6

Whisk the eggs into the remaining broth. Add them to the bread mixture, folding in gently until well combined.

7

Grease a large baking dish with butter. Add the bread mixture to the dish.

8

Cover with tin foil and bake for 40 minutes. Remove tin foil and bake for another 40-45 minutes, until the stuffing is browned and crispy on top.

9

Do ahead: Bake the covered stuffing for just 40 minutes the day before, then bake uncovered for 50-60 minutes the day of until browned and crispy on top.