Thanksgiving Stuffing--30 min prep (add 2 hours if making croutons from scratch)--serves 8

Every Thanksgiving for the past five years since being diagnosed with Celiacs, I have tried a different variation of several stuffing recipes.  Last year I finally loved it!  So, barring any anomalous cause to the enjoyment of last year's recipe, here it is in the hopes that it will be just as satisfying this year (and thereby confirmed as a recipe that will stay on my blog ;).  (Stuffs a 16-18 pound turkey)
10C Croutons (I make 2 gluten free French loaves and then cube them --about 1/2" cubes-- toss with olive oil, and bake single-layer on a cookie sheet at 325 for 20 minutes, tossing once or twice to evenly brown)

1t salt

1t dried thyme

1/2t dried (powdered) sage

1T fresh rosemary

1/2t black pepper

1/8t cayenne

1/8t cinnamon

1/8t cloves

1/8t nutmeg

1/8t allspice

1 onion (1T powder)

4 cloves garlic (1/2t powder)

10T butter

1 1/4C turkey broth (boil the neck for 20 minutes)

Mix spices in a small bowl, 

Place 10c croutons in a large bowl

Boil turkey neck in 2-3c water for 20 minutes to make broth and measure 1C for the stuffing

Melt butter in a skillet over med-low heat

Pour butter over croutons and toss to coat thoroughly.

Sprinkle spices over croutons and toss to coat thoroughly.

Pour 1c of broth into croutons and fold by hand until mixture is coated thoroughly

Add remaining 1/4c of broth into croutons only if they are not moist enough.

** If you are not stuffing the turkey with the stuffing, add upto an extra 1/2c of broth to ensure it is moist enough to bake in a casserole dish (or get fancy and use a muffin tin for a shapely presentation at dinner!)