Gluten Free Root Vegetable Stuffing

Ingredients

• 1 (8 oz) loaf gluten free white bread
• 3 large eggs
• ½ cup apple cider
• 1 lb butternut squash, peeled, seeded, and cut into ½-inch pieces
• 4 medium carrots, peeled and chopped into ½-inch pieces
• 3 medium parsnips, peeled and chopped into ½-inch pieces
• 2 medium granny smith apples, cored and chopped into ½-inch pieces (unpeeled)
• 2 large leeks, cleaned and thinly sliced (white and pale green parts only)
• 2 stalks celery
• 1 medium turnip, peeled and chopped into ½-inch pieces
• 1 white onion, chopped
• 1 large lemon, zest only
• 8 tbsp (1 stick) butter, unsalted
• 2 tbsp olive oil, extra virgin
• ½ cup vegetable stock
• ½ cup raisins
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tsp allspice
• 1 tsp kosher salt
• 1 tsp black pepper