Thanksgiving dinner is not complete without this wheat free stuffing. It is also free of dairy, eggs, soy, gluten, peanuts, tree nuts, fish, and shellfish.
Preheat the oven to 300 degrees F. Spray a baking sheet with cooking spray. Cut the bread into 1/2 inch cubes and place on the baking sheet in a single layer. Toast in the preheated oven for about 45 minutes being sure to toss the cubes every 15 minutes to ensure even toasting. When the bread cubes are dried completely, remove them from the oven and cool. Store in an air tight container until you are ready to make the stuffing.
Heat the oil over medium heat in a saute pan. Add the onions, celery, carrot, and shallots to the pan and saute until tender. Add the sage, thyme, salt, and pepper and cook for an additional two minutes stirring frequently. Add the wine (or broth) and continue to cook for two more minutes or until the wine is reduced by half.
In a large bowl, place the toasted bread cubes and toss in the vegetable mixture. Add the chicken broth gradually and stir until the bread cubes are evenly moistened and no longer crunchy (this may require more broth). Transfer to a baking dish and bake at 325 degrees F for 20-25 minutes.
The amount of broth you use may vary depending on the type of bread you use and how dry it is. Add broth until the croutons no longer soak up the liquid and they are no longer crunchy.