1cupalmond flouroat flour or all purpose gluten free flour
1cupof gluten free breadcubed
Preheat oven to 350 degrees
Heat ghee or oil in a large cast-iron skillet over medium head.
Add in onion, celery, apple, mushrooms, cranberries and dates, parsley, poultry seasoning, salt, pepper, garlic cloves, fresh rosemary, fresh thyme, fennel seeds, tarragon, and sage. Sauté together (until soft) for about 7 minutes.
Remove pan from heat and add in almond flour (or flour of your choice), gluten free bread and eggs. Stir well and bake for 45 minutes. Remember: if your pan is not an oven-proof skillet transfer to a baking dish.