Chef Tim Frederick's Gluten Free Stuffing

Gluten Free Stuffing
This is a great alternative to regular stuffing.  Homemade cornbread can be used in place of store-bought gluten free bread.
Serves 4
1 loaf gluten-free bread, (Rudi's is a good brand) diced into one-inch cubes, toasted and cooled 
1 Tbl extra virgin olive oil
2 large ribs celery, medium diced
1 medium yellow onion, small diced
1 Tbl. garlic, finely diced
1 1/2 tsp dried rosemary
1 1/2 tsp dried thyme
1 1/2 tsp dried sage
3/4 cups chicken stock
1 egg
salt and pepper to taste
Preheat oven to 425 degrees
Using a medium cast iron or stainless steel skillet, add olive oil and saute celery and onion on medium-low heat until they become translucent.  Add the garlic, as well as the rosemary, thyme, and sage.  Stir frequently and cook about one to two minutes.  Remove from heat.
Using a small stockpot, bring the chicken stock to boil.  Place the egg in a medium sized bowl and slowly ladle two to three ounces of the chicken stock to the egg, while whisking the mixture.  (Add a little at a time to prevent egg from scrambling)  Add the rest of the chicken stock to the egg mixture.
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture.  Toss the bread cubes into this mixture and stir it with a spoon to coat the bread.  Add the salt and pepper and toss again.
Place mixture into a greased casserole dish and cover with aluminum foil.  Bake for twenty minutes in the oven then remove the foil and bake for another ten minutes. 
To maintain the crispiness of the stuffing, do not stuff in the turkey.  Serve separately.
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