Adapted from Rachel Ray

• 1-3/4 cup chicken broth
• Dash pepper, thyme
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 2 apples (Fuji or Pippin), diced
• 4 tablespoons butter
• 1/2 or 3/4 cup  dried cranberries
• 1 cup pecans, chopped
• 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

Melt butter in skillet; add onions, celery, and apples.  Cook until slightly tender.  Add bay leaf and crumbled pumpkin muffins.  Mix up.  Add 3/4 cup of broth.  Stir well.  Season with pepper and thyme.  Stir in pecans and dried fruit.  Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.  Bake at 375 degrees until lightly browned on top.  Serve  with turkey.