The Tenth Healthy Day of Christmas: Cranberry Apple Stuffing
Photo: Elana’s Pantry
Can you believe Christmas is just a few short days away? I certainly can’t.
During my Twelve Healthy Days of Christmas we’ve reviewed all kinds of holiday areas: gift-giving, drinking, parties, digestive health… but what about the big day? How do you manage to sneak some health into a day dedicated to feasting and lethargy?
One place to start is to dress up your stuffing with some fruit, switch out the regular processed bread for a gluten-free option, and enjoy your turkey dinner just that much more, knowing you’re taking care of yourself in the process.
This recipe from Elana’s Pantry is delicious – I absolutely LOVE fruit in my stuffing! Apple and cranberry make the perfect combination, the only addition to this recipe I would make would be chestnuts!
Apple Cranberry Stuffing
- ½ cup dried cranberries (fruit juice sweetened)
- ½ cup chicken broth
- ¼ cup grapeseed oil or olive oil
- 2 cups chopped onion
- 1 cup finely chopped celery
- 2 medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
- ½ cup finely chopped Italian parsley
- 1 loaf Paleo Bread or Gluten Free Bread 2.0, cut into 1-inch cubes
- 2 eggs
- 1 teaspoon celtic sea salt
Soak dried cranberries in chicken broth for 1-2 hours
Heat grapeseed oil in a large skillet, over medium heat
Saute onion until soft, about 15 minutes
Add celery and saute for 10 more minutes
Add apple and parsley and saute for 3 minutes, until apples just begin to soften
Transfer mixture to a very large bowl
Bake bread cubes on a parchment paper lined baking sheet for 5-10 minutes at 350°
Cool bread cubes for 20 minutes after removing from oven
Stir bread cubes into vegetable mixture
Whisk eggs and salt into cranberry-chicken broth mixture
Add egg-cranberry mixture to stuffing, tossing to combine
Transfer stuffing to a 9 x 13 inch baking dish
Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes
Let stand 10-15 minutes