|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||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!