{Thanksgiving Stuffing}

Yield: Serves 6-8
Time: 50 minutes (more if you choose to leave the bread out to dry vs. toasting)

2 loaves of your favorite GF bread, torn or cut into one inch pieces
2 Stalks of celery, diced
1 Onion, diced
2 Tbls oil
2 Tbls garlic, chopped
1 Tbls fresh rosemary, chopped
1 Tbls fresh thyme, chopped
1 Tbls fresh sage, chopped
1 c chicken broth/stock
1 egg yolk
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425.

Prepare your bread by either toasting it or by leaving the bread to dry out in the air for several hours (overnight is good).  The goal is to get out as much moisture from the bread as possible.

Saute the onion and celery in oil over medium-low heat until soft.  Add garlic, rosemary, thyme and sage and cook till fragrant (about 1-ish minute).  Remove from heat.

Bring the chicken broth to a boil.  Place the egg yolk in a medium sized bowl and carefully spoon a couple of  tablespoons of the broth in while whisking to avoid scrambling the egg.  Add the rest of the broth.

Add the celery and herb mix to the stock and egg mix.  Toss with bread cubes.  Add salt and pepper and toss again.

Grease a 9x13 pan and pour bread in.  Cover with foil and bake 20 minutes then remove foil and bake another 10 or until heated through and a toothpick comes out clean.