This is another recipe that I knew I HAD to make gluten-free. It's just not Thanksgiving without stuffing (or dressing, if that's what you call it). So, I found a great recipe for homemade stuffing and just subbed gluten-free bread for wheat bread.
1 loaf of Ener-G brown rice bread, cubed up and dried in the oven
1 stick butter
3 medium onions, diced
4 celery stalks, diced
1 tsp. thyme
1/2 tsp. dried sage
2 cups chicken broth (you can use 2 cups of water with 2 tsp. Herb Ox Chicken Bouillon mixed in)
salt and pepper to taste
1. Cube bread, spread on a cookie sheet, warm in the oven for about 20-30 minutes at 250-degrees F.
2. Melt butter in large skillet and cook onions and celery until soft (10-15 minutes) then mix in the herbs, salt, and pepper. In a large bowl, toss the bread with the onion/celery mixture and chicken broth to coat. Put the bread mixture into a large greased baking pan and cover with foil.
3. Bake at 375-degrees F for about 20 minutes, or until warmed through. Remove foil and bake for about 5 minutes to brown up the top (you can even put it under the boiler for a couple minutes, if you prefer).