| 8 | 65 | 168 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 45 min | 12 |
| 227 gm | Water |
| 12 medium stalk(s) | Celery (diced) |
| 1 tbsp | Italian herb seasoning (Mrs Dash brand or similar) |
| 2 cup chopped | Carrots |
| 100 gm | Cranberries, dried |
| 2 cup | Vegetable stock/broth, low sodium |
| 1/2 cup | Nutritional yeast |
| 10 slice | Bread, gluten free (Canyon Bake House, Angelic or similar clean ingredient brand) |
Recipe Yield: 12 Servings One Serving: 1 cup
1. Place entire loaf of bread in a toaster or on a cookie sheet in the oven. Bake at 425 degrees Fahrenheit until golden brown and crispy.
Dice into small chunks and set aside in a bowl.
2. In a large rectangular baking dish, add chopped celery, carrots, cranberries, water, veggie broth, nutritional yeast and italian seasonings. Mix well in the baking dish with a fork until all dry ingredients are coated.
3. Add the bread chunks to the baking dish and use the fork to fold into the mixture.
Make sure the chunks are well saturated in the mix.
4. Cover with foil and place in the oven at 425 degrees Fahrenheit. Bake for about 30 to 45-minutes, until liquid is absorbed by bread crumbs but the crumbs still look moist.
5. Allow to cool then enjoy!
NOTES:
- You may use croutons if you do not have time to make it from a loaf of bread. Beware of additional sodium and sugar in the ingredients.
| Fruit | 0.3 |
| Grain | 1.2 |
| Vegetables | 1.3 |
