Ingredients

• 8 cups 1/2″ cubed, gluten free bread (I added a few pieces of gluten free raisin, cinnamon bread)
• 1 cup each, finely diced onion, celery, cubed apple, dried cranberries, and pecan pieces. (A great substitution for pecans is chestnuts)
• 3 garlic cloves, diced
• 1/3 cup olive oil
• 2 drops each of Young Living Thyme, Rosemary and Sage essential oil
• 2 tbs. dried chives
• 2 tbs. poultry seasoning
• 1 quart of broth
• 1 egg or flax egg
• Optional: 1 cup ground, cooked chicken sage or chicken apple sausage.

Directions

Spray grapeseed oil on both sides of the pieces of gluten free bread. Sprinkle with garlic sea salt. Cut the bread into 1/2″ cube pieces. Toast in a 275 degree oven,
tossing about occasionally until crisp, 30-40 minutes.

In a large sauté pan add the olive oil and all of the essential oils. Mix them together.
Add the onion, celery and garlic, sauté until soft.

In a large mixing bowl add the toasted bread, the onion, celery and garlic sauté, the cubed apple, dried cranberries, and pecan pieces. Toss them together.

Bring the quart of broth to a boil. Stir in the poultry seasoning and chives. Pour the broth over the bread mixture, mix well. Allow the hot broth to absorb into the bread.

Beat the 1 egg or flax egg and add it to the stuffing, mixing it in.

If using any sausage add and mix at this time.

Put the mixture into a rectangle baking dish. Bake at 350 degrees for about 45-50 minutes.