Cranberry Stuffing
https://shapereclaimed.com/flaxseed-bread/
Cranberry Stuffing
Print RecipeSERVINGS
Ingredients
- 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
Instructions
- 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, Rrosemary, 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.