Ingredients
2 cups homemade bone or chicken broth
1 cup dried cranberries
1 cup chopped celery (about 7 ribs)
1 onion, chopped
2 tablespoons unsalted butter
2 Granny Smith apples, cored and finely chopped
6 cups of whole grain baguette cut into 1/2 inch slices ( can be gluten free)
3 large eggs, scrambled
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 dried sage leaf, chopped
Directions:
1. Combine the broth and cranberries in a small bowl and let soak for 30 minutes.
2. Sauté celery, onions & apples and once golden remove from heat & set aside in a large bowl.
3. Place the baguette cubes into a large bowl & pour the broth and cranberries over. Pour in the eggs, and then add the salt, poultry seasoning, pepper, cinnamon and sage and mix together.
4. Mix in the onion and celery mixture.
5. Spoon the stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes at 350 degrees.
Great recipe for the holidays!