Vegan and Gluten-Free Stuffing

• 1 loaf of gluten-free  bread, cut into 1-inch cubes (4 cups)
• 1/2 cup  pecan halves
• 4  Tbsp. extra virgin  olive oil
• 1 medium-sized yellow onion, diced
• 2 cloves of garlic, diced
• 3 fresh sage leaves, chopped
• 1 tsp.  fresh rosemary leaves, chopped finely
• 2 stalks celery, chopped
• 2 tsp.   sea salt
• 1 tsp.   freshly ground black pepper
• 1 1/2 cups vegetable stock
• 1 red apple, chopped into cubes
• Sea alt and pepper to taste

Directions:

Preheat oven to 350 degrees.   Spread bread cubes evenly on a large cookie sheet. Toast until until the bread cubes have browned, about 15 minutes, using a spatula to flip the cubes halfway through. Remove from oven and set aside to cool.

I used Udi’s brand but you can find one that you like.  I was trying to find a good GF homemade bread at the farmer’s market the other day but no luck.  Udi’s was delish so it all worked out.

In a large skillet, toast pecan halves over medium heat  for 2 minutes. Pecans are done when they have turned a darker shade of brown. Remove from heat and set aside.  Be careful not to burn! I wasn’t watching the first time and they burned quickly. 

Over medium heat, warm olive oil in a large skillet. Add onions and saute for  3 minutes.  Add garlic, sage, rosemary, and celery, and saute for an additional 3 minutes.

Add salt, pepper and bread cubes and mix well. Pour in vegetable  stock mixing  until bread cubes are coated. Remove from heat and allow to soak for 5 minutes.  You can mix to stir in more absorption.

Next fold in apple chunks and toasted pecans. Pour the stuffing mixture  into a  9-by-13-inch pan. Bake uncovered for 30 minutes.  Sea salt and pepper to taste.

Serve.  Makes 6-8 servings for your dinner party.