2 Boxes (12 waffles) GF Frozen Waffles, toasted, cut into 1/2"cubes
3 medium onions. chopped
3 celery ribs, thinly sliced crosswise
1 1/2 teaspoons herbs de provence*
1/2 teaspoon dried sage
1/2 cup unsalted butter (1 stick)
1 1/2 cups GF chicken stock
Kosher salt and fresh ground pepper
Preheat oven to 350 degrees F.
Toast waffles until crispy but not burned. Let cool, then cut into 1/2"cubes. Set aside.
Cook onions, celery and herbs in butter in a large heavy skillet over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes. In large bowl, toss together bread cubes, vegetables and stock. Season to taste with salt and pepper. Transfer stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.
*Hebs de provence:
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil