Pre-heat oven to 350° and butter a large casserole dish.
Roughly chop the veggies and add to your blender with enough broth to chop them into small pieces.
Add the blender contents and the rest of the broth to a large stock pot and bring to a simmer.
Add seasonings, cover the pot and simmer a few minutes, just until the vegetables are tender.
Stir in the bread crumbs, cover and let set until the broth is mostly absorbed, stirring occasionally. Eat as is or continue with steps #7 and #8 below.
In a medium-sized bowl whisk together the eggs and cream. Pour over the stuffing and toss to coat.
Transfer the stuffing mixture into the casserole dish and bake about 30-40 minutes until the top is brown and crunchy.
NOTES: Most stuffing recipes use butter (which we love) but I think our grain free bread makes the best stuffing without it. ALSO: If you dice or hand-crumble the bread, remove the crusts for best results (that's why I use my food processor, because the crusts get chopped up into fine pieces).