Make the bread:

1. Preheat oven to 350 F. Grease a 13×18-inch sheet pan (with sides); set aside
2. In a small bowl combine yeast, warm water, and sugar; let stand 10 minutes or until foamy.
3. In a large bowl whisk together sorghum flour, rice flour, cornstarch, baking powder, baking soda, salt, thyme, and sage.
4. In a medium bowl whisk together yogurt, butter, eggs, and yeast mixture; stir into dry ingredients until well combined.
5. Pour batter onto greased sheet pan; spread into an even layer. Let stand 30 min, covered. Dough will rise slightly.
6. Place pan in oven. Bake 20-22 minutes or until set. Remove pan from oven. Let stand 15 minutes.
7. Tear bread into ½-inch pieces and separate. Allow cubes to cool and dry out on pan up to 24 hours. Or, toast bread cubes in a 250 F oven for 1-2 hours.

Make the stuffing:

1. Preheat oven to 400 F.
2. In a medium skillet heat olive oil over medium heat until shimmering. Add onion, celery, and salt. Cook, stirring occasionally, until onions are translucent.
3. Stir in butter, garlic, rosemary, sage, and thyme; cook until fragrant, about 30 seconds.
4. Stir in broth and heavy cream. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until mixture begins to thicken. Season with additional salt and herbs to taste.
5. Transfer dried bread cubes to a large bowl. Pour cream mixture over cubes and mix until cubes are well moistened, but still hold their shape.
6. Transfer stuffing to baking dish. Place baking dish in oven; bake 20 minutes, or until top is golden brown. Garnish with fresh parsley. Serve warm.