Preheat oven to 200 degrees. Slice up gluten free bread into cubes and place on a parchment lined baking sheet. 

Drizzle 2 Tbsp of the melted butter and sprinkle poultry seasoning, onion powder, salt and pepper over top.  Stir bread cubes well, then place in the oven for 1½ hours to toast and dry them.  Let cool and store in an airtight container until you are ready to use. 

When you are ready to cook your stuffing, preheat your oven to 350 degrees. Spray a pan with olive oil cooking spray and brown sausage until cooked through.  Add your celery, onions, apple and cook for 1-2 minutes, or until fragrant.  

Add ½ cup of broth and a sprinkle of salt, then continue cook until veggies are soft. Remove from heat. Spray a casserole dish (8x8 or 9x13) and place veggie and sausage mixture inside.  Stir in stuffing cubes and then pour broth over the top of the stuffing until the bread is just barely soaked through (you may not need all of the broth!). 

Brush top of stuffing with the remaining 1 Tbsp of melted butter. Cook for 30 minutes or so or until the top starts to brown and get slightly crispy.  Optional - broil on low for a few minutes at the end to really crisp up your cubes - be sure you watch VERY carefully...don’t walk away!

Garnish with fresh thyme.