Preheat oven to 375 degrees F.

Tear up gluten-free bread into small pieces and line them on a baking sheet.

Drizzle 2 tablespoons olive oil and mix around so all bread has some oil.

Sprinkle with 1 teaspoon Italian seasoning.

Bake for 15 minutes and remove from oven.

Add bread to casserole dish and set aside.

Add 2 tablespoons olive oil to a large frying pan over medium-high heat.

Next, add sweet potatoes and saute them until soft. This normally takes 10-15 minutes depending on heat.

Add sweet potatoes to the casserole dish and set aside.

Using the same frying pan (no need to wash), add 2 more tablespoons of olive oil.

Add garlic clove oil and cook until fragrant, about 1-2 minutes.

Add Italian seasoning, salt, pepper, onion, celery and carrots to the frying pan. Mix well so everything is coated in oil and spices.

Saute veggies to desired consistency. It was about 10 minutes for me until they were tender.

Add vegetable broth and sherry to the veggie mix. Stir around and let it cook for 1-2 minutes. The recipe calls for 1/2-3/4 cup as it really depends on how large your bread slices were and how dried out. Start with 1/2 cup. You can always add a bit more once everything is mixed.

Now you can add the veggie mix to the casserole dish.

Mix well so that the bread is fully coated. At this point, if the bread is not coated (not soaking, just coated) with liquid, then add a bit more vegetable broth.

Cover and bake for 15 minutes.

Remove cover, stir, and bake for 15 more minutes.

Once it is all baked, give it one final stir, and serve warm!