Preheat oven to 275. Coat a 13 x 9 baking dish with oil. Line a large rimmed baking sheet with parchment paper.
Place bread cubes on rimmed baking sheet. Bake until dry to the touch, about 30 to 35 minutes. Let cool and transfer to a large bowl.
Increase oven temperature to 350.
Meanwhile, heat avocado oil in a large skillet over medium heat. Add onion, carrots and celery. Cook, stirring often, for 10 minutes. Add apple and cook for 4 minutes. Add garlic and cook 1 more minute.
Transfer mixture to the bowl with bread and stir in pecans, dried cranberries, thyme, sage, salt and pepper.
Whisk together eggs and broth in a medium bowl. Stir over the bread mixture, seasoning with additional salt and pepper to taste. Add additional broth, as need to ensure the bread is hyrdrated.
Transfer to prepared baking dish.
Cut butter into small pieces and dot over the bread mixture.
Spray parchment paper with oil and place on top of dish. Cover with foil.
Bake for 25 minutes.
Tips & Tricks for Perfect Gluten Free Stuffing
You can used purchased gluten free bread, but I like a thicker cut bread, because it absorbs flavors better. I used this Quinoa Bread Recipe. (I left the sesame seeds off.)
Bread may be dried in the oven up to 3 days ahead of time. Allow to cool completely and store in a zip top bag.
Variations for Gluten Free Stuffing:
Use 3 Granny Smith apples, 1 cup diced roasted chestnuts, 1/2 cups dried cranberries, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme.
Add in 1 pound ground turkey sausage for a more hearty dish.
Mix in 1 1/2 cups of Wild Rice and 1 pound sautéed diced mushrooms.