You may also like
Categories:
cranberries chicken broth grapeseed oil onion celery granny smith apples Italian parsley Bread eggs salt
Viewed: 51 - Published at: 8 years agoIngredients
- 1/2 cup dried cranberries (fruit juice sweetened)
- 1/2 cup chicken broth
- 1/4 cup grapeseed oil
- 2 cups chopped onion
- 1 cup finely chopped celery
- 2 medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
- 1/2 cup finely chopped Italian parsley
- 1 loaf Gluten-Free Bread 2.0 (from Elana's Pantry), cut into 1-inch cubes
- 2 eggs
- 1 teaspoon sea salt
Method
- Soak dried cranberries in chicken broth for 1-2 hours
- Heat grapeseed oil in a large skillet, over medium heat
- Saute onion until soft, about 15 minutes
- Add celery and saute for 10 more minutes
- Add apple and parsley and saute for 3 minutes, until apples just begin to soften
- Transfer mixture to a very large bowl
- Bake bread cubes on a parchment lined baking sheet for 5-10 minutes at 350°
- Cool bread cubes for 20 minutes after removing from oven
- Stir bread cubes into vegetable mixture
- Whisk eggs and salt into cranberry-chicken broth mixture
- Add egg-cranberry mixture to stuffing, tossing to combine
- Transfer stuffing to a 13x9 pyrex baking dish
- Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes
- Let stand 10-15 minutes
- Serve
