2-3 large Gluten-free baguettes, cut into 1 inch cubes and toasted (bake at 200 approx 30-40 min until lightly crisped & dehydrated) (We used @everybodyeatsnyc).
1 stick butter (we used @earthbalance dairy-free sticks).
2 cups onion, chopped.
1 1/2 cups celery, chopped.
3-4 cloves garlic, minced.
1/2 tsp pepper.
1/4 tsp garlic powder.
Optional -sliced mushrooms (mix of shitake and baby Bella).
1 3/4 cup Chicken or Vegetable broth.
4 Tbsp fresh Parsley plus more for garnish.
1 Tbsp fresh sage.
Preheat oven to 350°. Spray a 9x9 in baking dish with cooking oil. Melt butter in large skillet. Sauté veggies including garlic in butter over med/low heat until veggies soft and onion translucent. Season with pepper & garlic powder.
Pour over toasted cubes and toss to coat. Add broth and mix gently so that bread is evenly moist. Add & mix in parsley and sage. Taste and add salt and pepper as desired. Transfer to prepared dish.
Bake covered with tin foil to keep moist for 40 minutes. Remove foil and bake an additional 10 min for the top to get crispy. Can be made ahead & reheated.