Cranberry, Apple, Sausage Stuffing (Gluten Free of Course)

Stuffing, dressing, whatever you call it...I thought I would never again eat something so wonderful as a plate full of really tasty stuffing.  How wrong I was!  This stuff is "the bomb"!

 

 

1 loaf Rudi's Gluten Free Multi-Grain Bread
1 box gluten free chicken broth, I always use organic, but use your favorite (could use veggie also)
1 cup chopped celery
1 bag fresh cranberry
2 large red apples, chopped
1 large red onion, chopped
1 tbs coconut oil
1 pound gluten free turkey sausage (I use breakfast sausage) Browned and the grease drained.
fresh sage to taste (I use about 2 tbs) chopped

Preheat over to 350. Slice bread into smaller, bite sized pieces.  Bake in over, stirring around regularly until the bread has dried out, about 20-30 minutes, being careful not to burn it.  This step can be done days in advance, just store in air-tighter container.

Brown the turkey sausage and drain well.  Meanwhile, in a separate pan, add coconut oil.  Cook until melted and pan is hot.  Add onion and celery.  Cook about 5 minutes.

In a separate dish (large) mix the bread, apple, cranberry and sage, add the cooked onion, celery and sausage.  Toss well.  Slowly pour the chicken broth over the mixture.  Toss if you would like, I do not.  Bake at 325-350 for about an hour, or until it is done to your liking.  Making sure not to burn the top of course.

  

Use less broth for dryer stuffing, more if you like wet stuffing.  ENJOY.  This is a dish that can replace your standard stuffing and the whole family will be none-the-wiser.