Preheat oven to 350 degrees.
Cube, approximately 1 inch in size the entire package of Udi’s gluten free hot dog buns.
Divide cubes between 2 cookie sheets.
Toast in oven until slightly brown. About 7-10 minutes.
Remove from oven and let cool.
This step can be done 1-2 days ahead.
Preheat oven to 350 degrees.
Sauté in large frying pan the chopped bacon and onions until slightly crispy.
Add the chopped leeks, celery and fresh sage leaves and continue sautéing until all veggies are soft.
In a large bowl add the cooled toasted bread cubes with the sautéed bacon mixture.
Stir.
Add the dried sage and brown sugar and stir again.
In a small bowl, whisk the 2 eggs until frothy.
Add the whisked eggs to the bowl and stir well.
Slowly add 2 cups of chicken broth to the stuffing mixture.
Allow the bread to sit for 5 minutes to absorb the broth.
Add enough broth now to moisten the stuffing but not to make it soggy.
Transfer the gluten free stuffing to a baking dish.
Cover dish with foil and bake for 30 minutes.
Remove foil and check stuffing to see if you need to add any more broth.
You can add another 1/2 cup broth if needed.
Place baking dish back into the oven and bake for another 30 minutes.
Remove from oven and enjoy!!!