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Delicious Gluten-Free Stuffing

1 2lb loaf of gluten-free bread torn into 1” bits or cubes, toasted until crisp in oven
(12 cups cubed and toasted)
2 Tbs olive oil
3 Tbs butter
1 large onion, diced (2 cups)
5 ribs celery, diced (2 cups)
4 cloves garlic, diced fine
1 ½ Tbs fresh sage, chopped
1 ½ Tbs fresh rosemary, cleaned from stem and chopped
2 Tbs fresh thyme, cleaned from stem
1 can artichoke hearts (in water), loosely chopped
1 cup roasted unsalted cashews
1 ½ cups vegetable stock
½ tsp salt
1 tsp pepper

Pre-heat oven to 375º

In large sauté pan or Dutch oven, sauté onions in olive oil over medium heat. When they begin turning translucent, add butter, celery and garlic. Stir frequently. After 3 minutes, add chopped herbs, artichoke hearts and cashews. Cook for approximately 5 minutes on low heat. Add stock and stir. Turn off heat. Add bread cubes and toss in mixture. Add salt and pepper. Place in greased 11x15 casserole dish and bake 25 minutes covered and 20 minutes uncovered.

Serves 12-18 people.