Thanksgiving Stuffing

Thanksgiving Stuffing

Ingredients:

• 1 loaf Canyon Bakehouse Gluten Free Ancient Grain Bread

• 2 Tbsp fresh rosemary 

• 1 Tbsp fresh thyme

• 1 large yellow onion

• 3 celery ribs

• 4 garlic cloves

• 1 Granny Smith apple

• ½ cup walnuts

• 2-3 cups chicken stock 

• 2 Tbsp butter

• 1 Tbsp neutral oil

• 2 ½ tsp kosher salt

Preheat the oven to 375F. Start by cubing the Canyon Bakehouse Gluten Free Ancient Grain bread into 1” pieces and placing on a large baking sheet. Drizzle the  neutral oil over the croutons and shower in the fresh rosemary and a teaspoon of kosher salt. Bake at 375F for 20 minutes rotating halfway.

In a large skillet, melt the butter over medium heat. Chop the onions and celery into an equally-sized medium dice and mince the garlic. Add the vegetables to the melted butter and sauté with a half teaspoon of kosher salt for seven to eight minutes. Once the veggies become tender, add the fresh thyme and continue sautéing for five more minutes.

Chop the granny Smith apple into a similar size as the celery and onion, roughly chop the walnuts, and reserve. Remove the rosemary croutons from the oven and allow a few minutes to cool before placing in a large bowl. Combine the cooked vegetables, apples, and walnuts to the croutons and give everything a good mix. Next, gradually begin adding in the chicken stock until the croutons absorb all the liquid. Add additional salt and seasonings if desired, and transfer to a greased baking dish. Bake at 375 for 35 to 40 minutes until the top is golden and crispy.

Serve warm and enjoy!