1 loaf gluten-free bread, cubed (I use the millet bread for this because it is more dense)
2 eggs, slightly beaten
1 stick organic, unsalted butter (or clarified butter)
1 small onion, diced
1 tsp celery seeds
1/4 tsp thyme
Salt and pepper to taste
Preheat oven to 425. Grease pan with coconut or olive oil.
In a medium saucepan melt butter and cook onion until translucent. Remove from heat.
In a large bowl, tear or cut bread into cubes. Add eggs, spices, and cooled butter mixture. Mix well to ensure all bread is coated.
Place in a greased pan, cover and bake for 30 minute. Remove cover and bake an additional 15 minutes or until top of stuffing is browned.
Alterations: Add 1 cup of diced apples or any spices other than the ones listed are fine.
From the kitchen of Angie