10 cups cubed bread
2 cups chopped celery
1½ cups chopped onion
1 cup chopped mushrooms
½ cup sliced leeks
3 cups chopped apples
3 Tablespoons chopped parsley
1 Tablespoon chopped fresh rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
Garden of Life Coconut Oil 1 teaspoon sea salt
½ teaspoon black pepper
1 cup dried cranberries
2 cups vegetable broth
Heat oven to 300 degrees.
Spread bread cubes in single layer on 2 baking sheets and cook for about 20 minutes, or until the bread has dried out.
While the bread is cooking, heat a large skillet to medium high and add in oil, celery, mushrooms, salt, pepper, leeks and onions and sauté for about 10 minutes.
Next, add in apples and continue to cook for another 5 minutes then remove from heat.
Place bread crumbs, sautéed mixture, parsley, rosemary, spices and cranberries in a large bowl and toss.
Slowly pour in broth and continue to mix until the bread has absorbed the broth.
Pour stuffing into 2 greased baking dishes and cover with foil and bake at 325 for 15 minutes.
Remove foil and continue to cook for another 15 minutes.