Apple-Pecan Gluten Free Stuffing

(Click on picture for larger look)

I've finally come up with a stuffing recipe that I both like, and feel comfortable serving to company. So here you go!

Apple-Pecan Gluten Free Stuffing

1 loaf gluten free white bread (I use Kinnikinnick yeast free but you can use any)

3 ribs of celery

2 Granny Smith apples

1 cup raisins

1 cup chopped pecans

1 cup chicken stock

1 stick Earth Balance margarine

2 tbsp Better Than Bouillon Chicken bouillon paste

2 eggs

2 tbsp dried parsley

1 tsp each dried: thyme, marjoram, sage, oregano

1/2 tsp cinnamon

1/4 tsp salt

While toasting the bread to a medium brown (use toaster or oven, whichever you prefer), wash and dice celery ribs. Place in large bowl.

Wash, core, and dice apples (do not peel), add to celery.

Add pecans to celery and apples.

In saucepan, mix chicken stock, margarine, bouillon paste, herbs, and raisin. Heat to simmer until margarine is melted. Set aside, stirring to cool to mildly warm.

Cube toasted bread and add to celery mixture.

Crack eggs into measuring cup and beat with fork. Then add small ladle of broth, streaming slowly, stirring eggs so they do not curdle or cook. Do this twice more. When broth is cooled to warm, slowly stir egg-broth mixture into pan, streaming slowly so you don't cook the eggs.

When the eggs are incorporated into the broth, pour broth over stuffing mixture and, using your hand, thoroughly mix. Pat into 13" X 9" baking dish sprayed with GF cooking spray, and bake for 1 hour at 350 degrees, covered with foil.

Options:

If you can eat onions, I think this would be great with some caramelized onions added to it. Also, black pepper would taste good (I can't eat either but I think they'd really add to the flavor in a different way).