Gluten Free and Thanksgiving Oh my :)

Ok, so it's two weeks until Thanksgiving and you are thinking about the stuffing made from the good old fashioned bread crumbs. You are thinking "great, no stuffing for me." RIGHT? Wrong!
I found this wonderful recipe last year, and I actually like this better than good old fashioned bread stuffing. Please try it and see for yourself and let me know.
ALSO, please be careful with the turkey you buy. Make sure there is no artificial colors and butters and so forth or check with the manufacturer. Better yet, just get a fresh plain turkey. Harmons grocery (Utah) carried turkey breast that are beautiful and nothing added to them. Against the Grain (all gluten free grocer) will order pies and cakes for Thanksgiving as well.
Here is the recipe for the wonderful stuffing for your Thanksgiving dinner.

Classic Gluten-Free Stuffing
Serves 8

Ingredients:8 cups gluten-free 1-inch bread cubes (that’s about 2 sandwich loaves)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ribs celery, diced
1 large onion, peeled and diced
1 teaspoon each fine-chopped fresh rosemary, sage, and thyme
2 cups hot stock (turkey or chicken)
3 large eggs
salt and pepper

Preheat the oven to 425 degrees. Put the bread cubes in a large bowl. Set a small pan on high heat and pour in the stock. Cook until it is boiling hot, then leave it simmering on the back burner. Beat the eggs together in a bowl.

Set a large saute pan on medium-high heat. Put the oil and butter in the pan. When the liquids move around the pan easily, add the diced celery and onions. Cook them, stirring, until they are soft and translucent, about 7 minutes. Add the fresh herbs to the pan and cook, stirring, until they release their fragrance, about 1 minute.

Toss the softened celery and onions into the bowl with the bread cubes. Put it all into a 3-quart casserole pan.

Pour a few tablespoons of the hot stock into the beaten eggs. Stir, quickly, until the stock is incorporated. Add the remaining stock, slowly, continuing to stir.

Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands, distributing the liquid evenly. Cover the casserole pan with aluminum foil.

Slide the stuffing into the oven and cook for 20 minutes. Remove the aluminum foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 more minutes. If you can insert a toothpick into the middle of the stuffing and have it come out clean, the stuffing is done.