Last year this was part of Whole Foods for the Holidays! I made it for Thanksgiving and it was a big hit! Can't wait to make it again! ENJOY!!
Cranberry and Apple Stuffing
1/4 cup coconut or olive oil
1 medium onion, chopped
3 ribs of celery, sliced
2 medium apples, chopped
3/4 cup dried, fruit sweetened cranberries, divided
1 cup sliced or slivered almonds, divided
8-10 Cups dried bread crumbs, this is about 1 loaf depending on the size of the loaf (I cut my own whole grain bread up into squares and dried them for a couple hours in my dehydrator, you could also just dry them in the oven at low heat or just out in the kitchen uncovered overnight)
2 teaspoons poultry seasoning
1 teaspoon marjoram
1/2 teaspoon thyme
1-2 teaspoons Real salt
1/4 teaspoon ground white pepper
4-6 Cups Vegetable broth, warm (I make mine with this broth powder)
Preheat oven to 325°. Oil a 9x13 baking dish and set aside. In a large skillet, warm oil over medium heat. Add the onion, celery, apple, 1/2 cup of the cranberries, and 3/4 cup of the almonds; cook over medium heat until just tender. In a large bowl, combine the bread crumbs and seasonings. Mix well. Add the skillet mixture to the bowl and toss. Add the vegetable broth to the mixture, 1 cup at a time. Mix well after each addition. How wet you like your stuffing, how dry the breadcrumbs were to begin with, and weather conditions will determine how much broth you will use. Add the stuffing to the baking dish and sprinkle the remaining sliced almonds and cranberries over the mixture. You can also choose to cover or not while baking depending on how moist or dry you like your stuffing. Also if you like your stuffing moist be sure the bread crumbs are extra wet if you like it on the dryer side just be sure they are wet but not too much so. Stuffing dries out quite a bit during baking especially if uncovered. Bake at 325° for approximately 45–55 minutes.
Time to Prepare: 15 minutes Cooking time: 45-55 minutes
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