Cranberry Stuffing


Cranberry Stuffing

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  • 1 loaf of SHAPE Flaxseed Bread (see recipe link in notes)
  • 1 cup fresh cranberries
  • 1 cup 100% apple juice
  • 1 red onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • ¼ cup fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1/2 tablespoon Rosemary
  • 1 teaspoon dried ground sage
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon


  • Roughly chop fresh-baked bread into 1inch chunks
  • Place the pieces on a large baking sheet and place in the oven (do not turn it on!).
  • Keep it there for 24 hours. If it's still moist, let it sit in a 170F oven for about 20 minutes or so. The bread should be a bit more moist than croutons, but not soft.
  • This step will help the bread retain its shape in the stuffing, so don't skip it!
  • Place the bread chunks in a large bowl and set aside.
  • Preheat oven to 350F and lightly grease a casserole dish with a dab of coconut or olive oil.
  • Combine apple juice and cranberries in a small bowl. Set aside.
  • Heat olive oil in a large pan on medium-high heat. Add onion, celery and garlic and cook until soft, about 7 minutes.
  • Add remaining ingredients, parsley, thyme, R
    rosemary, sage, pepper, salt, ginger and cinnamon, and stir to combine.
  • Add vegetable mixture to bread and toss to combine being sure not to over mix.
  • Now, pour the apple juice and cranberry mixture over top.
    Again, be sure not to over mix, just toss, then add to the prepared casserole dish.
  • Cover and bake in preheated oven for 35 minutes.
  • Remove from the oven and let sit for 5 minutes.