| 10 | 70 | 264 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 8 |
| 2 medium | Apple (cored, chopped) |
| 1 cup diced | Celery |
| 1/2 cup | Chicken broth (stock) |
| 1/2 cup | Cranberries, dried |
| 2 large | Egg |
| 1/4 cup | Extra virgin olive oil |
| 1/2 cup | Parsley, fresh (finely chopped, Italian Parsley) |
| 1 tsp | Sea Salt |
| 1 loaf | Whole wheat bread (or choice of gluten free loaf, cut into 1-inch cubes) |
| 2 cup | Yellow onion (chopped) |
Soak dried cranberries in chicken broth for 1-2 hours. Heat olive oil in a large skillet, over medium heat. Sauté onion until soft, about 15 minutes.
Add celery and sauté for 10 more minutes. Add apple and parsley and sauté for 3 minutes, until apples just begin to soften. Transfer mixture to a very large bowl.
Bake bread cubes on a parchment paper 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 9 x 13 inch baking dish. Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes.
Let stand 10-15 minutes, then serve!
| Fruit | 0.5 |
| Grain | 1.4 |
| Meat Alternative | 0.1 |
| Vegetables | 0.9 |
