Harvest Gluten-Free Vegan Stuffing

Preheat oven to 350ºF. Spread pecans on a small baking sheet and cook until golden brown and toasted, about 10 minutes or so. Roughly chop and set aside.

Heat oil in a large pan over medium/high heat. Add celery and onions and cook until they begin to brown, about 4 minutes. Add pears and cook until it just begins to soften, about 2 minutes.

Add the mixture into a large bowl. Add cranberries, parsley, cinnamon, orange zest, poultry seasoning, salt, pepper, and 1/2 cup pecans. Mix well.

Add bread and very gently mix with your hands until well mixed and everything is evenly dispersed.

Add vegetable broth (see note below) and very gently mix until bread has absorbed the moisture. Transfer to a large casserole dish, lightly packing bread down. Sprinkle with remaining pecans.

Bake until top is golden brown and crisp and bread is tender, about 50–55 minutes. Sprinkle with parsley and devour!

Notes:
• I use my food processor for chopping, to make it easy.
• The amount of broth you need will depend on your bread. Start with 1 1/3 cup and see how it feels. You want it very moist but not soupy! Some of the cubes should still hold their shape.