Heat oven to 350 degrees and spray a large casserole dish with oil. Set casserole dish aside.
Cook 1 cup of wild rice (should yield approximately 3 cups cooked).
Add 2 tablespoons EVOO to saucepan and cook sausage over medium heat. Break apart with a spoon.
Take a loaf of gluten free bread, and cut 3/4 of the loaf into small cubes. Take bread cubes and set aside in casserole dish.
When sausage is done cooking, pour over bread in casserole dish.
Chop garlic, onion, mushrooms, and celery. Add 3 tablespoons of butter to saucepan with sausage drippings, add chopped veggies, and cook over medium heat. Sauté veggies for 8-10 min or until wilted.
Add chopped herbs (sage, thyme, and rosemary), and 2 cups broth to veggie mixture and stir. Once broth is warmed up, remove from heat.
Whisk together 1 cup of broth, two eggs and 1/2 tsp each of salt and pepper.
In the casserole dish, already containing the bread and sausage, add the vegetables with broth, and cooked wild rice. Stir together and let cool a little. Then add broth/egg mixture (want the dish to cool down so the eggs don't cook). Stir all ingredients together.
Drizzle apple cider vinegar over the top to bring out the flavor.
Bake for 30 min with foil over top. Remove foil for last 10 min of baking.