A traditional recipe with a gluten-free twist.

1 stick of butter
2 cups of celery diced
1 cup of onions diced
1 cup of sliced leeks
5 cups dry gluten-free bread cubes
1 tsp sage
1 tsp parsley (or 1 cup of fresh parsley minced)
1 tsp thyme
1 tsp sea salt
1 to 1 1/2 gluten-free chicken stock

In a large pan heat the butter ans sauté celery, onion and leeks over medium heat for 3-4 mins, let cool.

Mix the bread cubes, sage, parsley, thyme and salt in a large bowl.  Add cooled vegetables.

Gently add the stock into the bread mixture.  Put in an oiled making dish.  Bake at 350 degrees, covered for 30 mins, uncovered for 20 mins.