Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Cut the gluten-free bread into small cubes using a serrated knife.

Fill the prepared baking sheet with the gluten-free bread cubes and bake in the oven for 20 minutes. This is going to dry out the bread.

In a bowl, combine chicken broth and egg. Whisk to combine. Set aside.

Melt the butter in a dutch oven on the stove over medium heat.

Add the toasted bread cubes to the dutch oven and stir. Add the dried onion, dried sage, dried parsley, salt, and black pepper, and stir again.

Pour the chicken broth and egg mixture over the bread cubes and stir. Cover the dutch oven with tin foil or the cover and bake in the oven for 20 minutes covered in the preheated oven.

Remove the foil or cover from the dutch oven and bake for 10 more minutes.

Remove from the oven and serve OR use to stuff your turkey. The top of the stuffing will be golden brown.