First, make the “cornbread”. Preheat oven to 400 degrees F.

Whisk together the coconut flour, ½ tsp. salt, and baking powder.

In a medium bowl, beat 8 eggs. Whisk in 1/2 cup melted butter.

Add the coconut flour mixture to the egg/butter mixture and stir to combine.

Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown. Let cool slightly.

Cut the corn muffins into ½ inch cubes. Spread the cubes and crumbs evenly in a single layer on unbleached parchment paper-lined cookie sheet. Transfer to oven and bake at 250 degrees for one hour to dry and crisp.

Preheat oven to 400 degrees.

Add remaining 4 Tbsp. butter to a large skillet over medium-high heat. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic, sage and thyme and cook for a minute longer. Remove from heat and stir in the parsley.

Grease a 13"x9" pan. Add the muffin cubes and the celery mixture, including the pan juices.

Beat the two remaining eggs and combine with chicken broth. Pour over the bread mixture. Gently combine ingredients with your hands, ensuring bread cubes are coated with liquid.

Transfer to oven and bake uncovered for 45 minutes to one hour, or until top is golden and crisp.