Ingredients:
½ cup chopped celery
½ cup chopped fennel (or sub with more celery)
1 large onion, chopped
1 cup sliced fresh mushrooms (optional)
½ cup butter (1 stick) or Earth Balance Buttery Spread-DF (soy free available)
1 ½ tsp chopped fresh sage (or ½ tsp dried ground sage)
1 ½ tsp chopped fresh thyme (or ½ tsp dried thyme leaves)
¼ tsp pepper
9 cups bread – approx. 2 loaves Udi’s GF or 1 loaf Rudi’s GF or 1 loaf Food For life Yeast-Free/Vegan/Soy Free/GF bread
1 tsp Better Than Bouillon Soup Base (chicken or vegan “no chicken”)
¾ cup water

Preparation:
Place bread cubes in large bowl and set aside. The bread can be soft, stale, or slightly toasted - all will work fine, but stale or toasted is usually the preferred method.

Melt butter in large skillet over medium heat. Add vegetables and sauté until tender. Remove from heat and stir in the seasonings. Add vegetable mixture to bread bowl.

Mix bouillon with water until fully incorporated. Drizzle over bread mixture while lightly tossing. Add a little extra water if needed to moisten bread.
Lightly stuff turkey (if desired) and/or bake in a greased shallow casserole at 325 for 30 to 40 minutes (until heated through.)