Cranberry Apple Walnut Stuffing
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth
Preheat oven to 350 degrees.
Cube up your stale bread and set it aside in a large mixing bowl.
In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate.
Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left.
Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious. Pull it from the oven and serve immediately. Enjoy!
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that.
If you don't want to use sourdough bread you can substitute your stale bread of choice.