Cranberry Celery Onion Gluten-Free Stuffing
Ingredients
- 1/2 cup coconut oil
- 2 large onions peeled and chopped
- 1 bunch celery chopped
- 1 1/2 cups fresh cranberries or 1 cup of dried cranberries soaked overnight
- 3/4 tsp Himalayan salt
- freshly ground black pepper to taste
- 2 tsp sage
- 1 tsp thyme
- 1 tsp savory
- 1 loaf gluten-free bread
- 1/4 cup parsley chopped
- 2 Tbsp flax meal
- 1/4 cup water
Instructions
- Tear gluten-free bread into pieces and leave out overnight in a large bowl.
- Peel and chop the onions finely.
- Melt 1/4 cup coconut oil in a large skillet over medium heat.
- Add onion; sauté until translucent. Remove from pan.
- Chop the celery into small pieces.
- Chop up the parsley.
- Now melt 1/4 cup coconut oil in a large skillet over medium heat.
- Add the celery; sauté until tender.
- Stir in the sage, thyme, salt, pepper.
- Transfer to a large mixing bowl.
- Add remaining stuffing ingredients; mix well.
- If too dry add some more water.
- Put in a large baking dish with a lid.
- Bake for 1 hour at 350 degrees.
- Now enjoy your Cranberry Celery Onion Gluten-Free Stuffing