- 8 cups (1/2-inch pieces) gluten-free sliced bread
- 2 Tbsp olive oil, divided, plus additional for oiling
- 2 large Anjou pears, peeled, cored, and cut into K-inch pieces
- 1/4 tsp cinnamon
- 2 ribs celery, diced
- 1 small yellow onion, diced
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup chopped toasted pecans
- Salt and freshly ground black pepper
- 1 1/4 cup low-sodium chicken stock
- Preheat oven to 275°. Oil a 9x13-inch baking dish and set aside.
- Spread bread pieces on a rimmed baking sheet and toast in oven for 30 minutes. Remove from oven and let cool.
- Preheat oven to 375°. In a large pan set over medium heat, heat 1 tablespoon of the oil. Add pears and cook, stirring often, for 5 minutes. Stir in cinnamon. Transfer pears to a plate and set aside.
- Heat remaining tablespoon of oil in a clean pan. Add celery, onion, sage, and rosemary. Cook for 5 minutes over medium heat. Stir in parsley and pecans.
- Transfer toasted bread pieces to a large bowl. Add pears and celery-pecan mixture. Add salt and pepper to taste. Slowly stir in stock, making sure it completely absorbs into bread cubes.
- Transfer mixture to prepared baking dish. Cover dish and bake for 20 minutes. Remove cover and bake until top is golden brown and crisp, about 25 minutes more. Let stuffing rest for 10 minutes before serving.