Working on our Healthy Thanksgiving Menu

I'm going to be making this up soon and putting it in the fridge to be ready to be baked Thanksgiving morning.  I'm also going to make some of these  made into the dinner rolls of course.  I will freeze them and pull them out the night before Thanksgiving to thaw.  I may warm them before dinner or we may just have them room temperature either way they will be good!  Some pumpkin pies obviously will be made and I'm going to try perfecting some pecan pie.  Ever since Ryan tried my Grandma's years and years ago he loves pecan pie.  Also creamed peas and potatoes I think I can make a healthy version of that!  Wish me luck!  How is your Thanksgiving menu coming?

Cranberry and Apple Stuffing

1/4 cup coconut or olive oil

1 onion, chopped

3 ribs of celery, sliced

2 apples, chopped

1/2 cup dried, fruit sweetened cranberries

3/4 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

1/2 teaspoon marjoram

1/2 teaspoon thyme

1-2 teaspoons Real salt
1 pinch of rosemary, crushed

1/4 teaspoon ground white pepper

4-6 Cups warm water mixed with 1-2 Heaping Tablespoons Vegetable Broth Powder

Oil a 9x13 baking dish and set aside. In a large skillet, warm oil over medium heat. Add the onion, celery, apple, cranberries, and 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.  You may sprinkle some extra 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.  At this point I cover the dish and keep it in the fridge until Thanksgiving day.  I have only ever made it 2 or 3 days in advanced I don't think I would make it any more than 5 days before.  When ready I bake at 325° for approximately 45–55 minutes.  Covered for the first 30 minutes.