Seven Days of Chicken: Gluten Free Apple Stuffing (gluten, corn, garlic free)

So, when trying to figure out the best way to do stuffing for Thanksgiving this year with all of our allergies and food issues, I thought up this recipe.  It makes actually quite a bit (I used it in two different recipes over the seven day chicken challenge and that was just what was left from Thanksgiving), but it freezes well and is pretty tasty, so when you can't do anything that resembles "instant stuffing" try this recipe out sometime.

Gluten Free Apple Stuffing (gluten, corn, garlic free)

• 3/4 of a stick of butter (you could also use 1/3 cup of coconut oil)
• 2 apples, skin on, diced (I used Fugi for this recipe)
• 1 large sweet onion, diced
• 6 cups gluten free bread of choice (I used home made) cut into bite sized pieces and dried (I put mine on a baking sheet, sprinkle with olive oil and then bake in a 200 degree oven for 4 to 6 hours, but you could probably dry them on your counter if you have room.  Note though that drying times for your croutons will take different times depending on how small you dice your bread and how moist your bread is when you start, so don't take my times as gospel
• 2 to 3 cups garlic free chicken stock (I used Kirkland Brand Organic Chicken Stock)
• 2 TBS celery seeds
• 1 tsp. ground sage
• 1 tsp. ground thyme
• Salt and Pepper

Melt butter in a large pan and then add apples and onion.  Saute over high heat until onion starts to turn translucent.  Add celery seeds, sage and thyme and cook for another minute.  Add bread cubes/croutons to pan and then pour the chicken stock over the croutons in the pan.  Stir to combine.  Kill heat and let pan sit for 5 or so minutes and then check stuffing (add more chicken stock if needed to make a nice moist stuffing-like consistency).  Salt and Pepper to taste.

You can heat the stuffing up in the oven at 350 degrees for 20 or so minutes, or you can heat it up in the microwave for a few minutes, but once the stock is added the stuffing is completely edible.  Store in fridge for up to 5 days and then freeze for up to 6 months.