Prepare flax-egg. Using a small bowl, add 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir until mixed together. Set aside to thicken.
To make the stuffing use one loaf of stale bread. Cube bread with a knife or break apart into 1-inch pieces.
Using a large saute pan, melt butter on medium heat. Add in onions, cook until translucent 6-8 minutes. Add garlic and saute for 1-2 minutes. Add in celery and cook for an additional 6-8 minutes. Stir frequently.
Turn off heat and add the rest of the ingredients, including flax-egg. Stir until ingredients are well mixed.
Place stuffing into a 9 x 12 serving dish. Cook in center of the oven for 25-30 minutes or until top is lightly crisp. Serve.
If you're short on time and don't have time to leave your bread out to dry, dry it in the oven instead. Pre-heat oven to 250 degrees. Using a large baking sheet, place cooling racks onto sheet then add bread slices in a single layer onto racks. Cook until bread is dried 45-60 minutes.Even simpler, buy gluten-free stuffing cubes.The fresh herb replacement for Thanksgiving seasoning: 2-4 tablespoons sage (sliced), 1-2 tablespoon thyme (leaves only), 1 tablespoon rosemary(finely chopped)