Ingredients
- 6 c gluten free brown rice bread cubes (approx. ½ of 3 lb. loaf)
- 2 c apples, peeled and chopped
- 1 c carrots, chopped
- 1 c celery, chopped
- ½ c sweet onion
- ½ c pecans or walnuts, chopped
- ¼ c flaxseed meal, ground at time of preparation
- ¼ c fresh cranberries
- ½ tsp ground nutmeg
- 2 tsp sage
- ½ tsp marjoram
- ½ tsp
- 1 tsp pepper
- 3 tbsp coconut oil
- 2 c Rapunzel cube broth
Instructions
- Preheat oven to 300.
- Cut bread slices into ¾ “ cubes and spread in a single layer onto a cookie sheet.
- Bake for 20-25 minutes or until the cubes are dry (you may need to turn the cubes during baking)
- In a large skillet, heat oil and add onion until tender and translucent, browning a bit at the edges.
- Add spices, carrots and celery, sautéing an additional 2-3 minutes. Set aside.
- Pour dried bread cubes into 9×13 baking pan. Stir in sautéed vegetables and distribute throughout the cubes.
- Add apples, cranberries, nuts and, lastly, flaxseed meal. Stir well but gently.
- Drizzle broth over stuffing and bake @ 375, 30-60 minutes.
- Remove and cover. Broil until crispy.
