4 quarts dried gluten-free bread cubes
4 cups diced celery
1 cup chopped onion
1 cup butter
1 teaspoon salt
1/2 teaspoon sage
1-1/2 teaspoon poultry seasoning
hot bouillon, as needed (I use Knorr Caldo de Pollo – 1 heaping tsp with each cup of hot water)
Prepare bread cubes a couple of days ahead of time, so bread has time to dry. Use serrated knife to cut bread into cubes. Spread over baking sheets and let dry.
Cook celery and onion in butter on medium heat until transparent. Stir occasionally. Sprinkle seasonings over cubes of bread, then add celery/onion mixture and toss. Add enough bouillon broth to moisten as desired. Stuff turkey for roasting immediately, or bake in dish at 350 degrees for 30 minutes, covered with aluminum foil.