Gluten Free Stuffing

1 loaf gluten-free bread (cut into1/2 inch cubes). I like Udi’s but any will do.
1/2 cup CF ghee (or other casein-free oil like pastured lard, coconut oil, or olive oil)
1 1/2 cups chopped onion
1 cup chopped celery
2 tablespoons sage
1 tablespoon thyme
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 ½- 1 ¾ cup homemade chicken broth from pastured chickens (not from a carton or can)
3 large eggs

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Preheat oven to 325°
Chop celery and onion.
Prepare the breadcrumbs (or bread “cubes” to be precise). Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry; however, do not brown them.
Increase temperature of oven to 350°
Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock. Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.
Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.
Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.

Credit: Nourishing Hope

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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