Gluten-Free Turkey Stuffing with Schär Deli-Style Sourdough Bread

For the Seasoned Croutons:

• 9
  slices
  Schar Sourdough Deli-Style Bread, sliced
  about 5 slices per package
• 1/2
  cup
  gluten-free margarine
  Smart Balance, melted (or 8 tablespoons butter)
• 1
  tablespoon
  freshly minced sage
• 1/4
  teaspoon
  salt
• 1/2
  teaspoon
  ground thyme
  or 1 tablespoon minced fresh thyme

For the Stuffing/Dressing:

• 2
  tablespoons
  chopped fresh sage
• 1/2
  teaspoon
  ground thyme
  or 1 tablespoon minced fresh thyme
• 1/4
  teaspoon
  salt
• 1/4
  teaspoon
  freshly ground black pepper
• 1-1/2
  cups
  low-sodium gluten-free chicken broth
  divided; use more if not stuffing a bird
• 2
  tablespoons
  unsalted butter or gluten-free margarine
• 1-3/4
  cup
  chopped yellow onion
• 1
  cup
  chopped celery
  about 2 large stalks
• 1
  large egg
  (or 2 tablespoons liquid from a can of cannellini beans + 1 tablespoon melted margarine)

To Make the Croutons:

1. Place the bread slices on a baking sheet and set the oven to high broil.
2. Mix the melted margarine, 1 tablespoon minced sage, and 1/4 teaspoon salt. Brush the mixture over the top of each slice.
3. Broil the slices until the tops are crisp, about 1 minute. Turn the slices over, baste the other side, and broil briefly so both sides brown slightly—this adds flavor.
4. Remove the tray from the oven and let the slices cool on a wire rack. Using kitchen scissors or your hands, cut or tear the toasted bread into roughly 1-inch pieces and spread them on a baking sheet.
5. Lower the oven to 275°F (135°C) and bake the bread pieces 20 minutes to dry them further. Transfer to a wire rack to cool completely.

To Make the Stuffing:

1. Preheat the oven to 350°F (175°C).
2. Whisk together 1 cup of the chicken broth with 2 tablespoons chopped sage, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Let the mixture sit so the flavors infuse. (Once cooled, this can be frozen if you prepare it in advance.)
3. Place the seasoned croutons in a 9-inch round pie dish, a 9x9x2-inch baking dish, or a similar casserole dish and set aside.
4. Melt 2 tablespoons margarine in a heavy skillet. Add the chopped onion and celery and sauté until the onion is translucent and the celery is tender. Spoon the vegetables over the croutons.
5. When ready to bake, whisk the large egg into the remaining broth mixture. Pour half the liquid over the crouton and vegetable mixture, toss gently, and let it rest a few minutes so the bread absorbs the liquid. Add the remaining broth as needed and toss again gently.
6. If stuffing a bird, fill the cavity just before roasting. If baking as a casserole, cover it with foil and bake for 25 minutes. Remove the foil and check the moisture—if it seems dry, add a little more chicken broth. Bake uncovered for an additional 25 minutes or until heated through and nicely browned on top.