Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 250°F.
2. Cut 1 pound gluten-free white sandwich bread into 1/2-inch cubes (about 8 cups). Place on a rimmed baking sheet and arrange into an even layer. Bake until dry and crisp, about 45 minutes.
3. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Dice 2 medium yellow onions (about 2 cups). Thinly slice 4 medium celery stalks (about 1 1/2 cups). Mince 6 garlic cloves.
4. Melt 1 1/2 sticks (12 tablespoons) of the unsalted butter. In a large skillet or Dutch oven over medium heat. Add the onion mixture and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Return the vegetables to the same bowl.
5. Prepare the following, adding each to the bowl of vegetables as it is completed: Finely chop 2/3 cup loosely packed fresh parsley leaves, 1/4 cup loosely packed fresh sage leaves, 3 tablespoons fresh rosemary leaves, and 2 tablespoons fresh thyme leaves (reserve a little for garnish if you’d like).
6. When the bread is ready, transfer to the bowl of herbs and vegetables. Increase the oven temperature to 350ºF. Coat a 2-quart baking dish with 1 tablespoon of the unsalted butter.
7. Place 1 cup of the low-sodium chicken broth and 2 large eggs in a liquid measuring cup or medium bowl and whisk to combine. Pour over the bread mixture. Add the remaining 1 1/2 cups low-sodium chicken broth, remaining 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss until even combined and the bread is moistened.
8. Transfer the mixture to the baking dish and spread into an even layer. Cut the remaining 3 tablespoons unsalted butter into 1/2-inch pieces. Evenly dot the surface of the stuffing with the butter. Cover the baking dish tightly with aluminum foil.
9. Bake for 45 minutes. Uncover and bake until the stuffing is golden-brown and crisp on top, about 25 minutes more.