cornbread stuffing with apples and pecans {with a gluten-free option}

INGREDIENTS

3 tbsp

unsalted butter

1 tbsp

extra-virgin olive oil

small onion, yellow or sweet

2 cloves

garlic, minced

1 cup

finely chopped celery (3 to 4 stalks)

apples such as golden, honey crisp or gala, peeled and finely diced

2 tbsp

chopped fresh sage

2 tsp

chopped fresh thyme

1 tsp

salt

1/2 tsp

coarsely ground black pepper

1/8 tsp

cinnamon

1/4 cup

hard cider or apple cider

2 1/4 cups

low-sodium chicken or vegetable broth or home-made unsalted chicken or turkey stock

large eggs

12 to 14 ounce bag corn bread stuffing cubes or 8 cups home-made see tip*

3/4 cup

toasted chopped pecans