Cranberry Apple Stuffing

• 1/2 cup dried cranberries (fruit juice sweetened)
• 1/2 cup chicken broth
• 1/4 cup grapeseed 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)
• 1/2 cup finely chopped Italian parsley
• 1 loaf Gluten-Free Bread 2.0 (from Elana's Pantry), cut into 1-inch cubes
• 2 eggs
• 1 teaspoon sea salt

1. Soak dried cranberries in chicken broth for 1-2 hours
2. Heat grapeseed oil in a large skillet, over medium heat
3. Saute onion until soft, about 15 minutes
4. Add celery and saute for 10 more minutes
5. Add apple and parsley and saute for 3 minutes, until apples just begin to soften
6. Transfer mixture to a very large bowl
7. Bake bread cubes on a parchment lined baking sheet for 5-10 minutes at 350u0b0
8. Cool bread cubes for 20 minutes after removing from oven
9. Stir bread cubes into vegetable mixture
10. Whisk eggs and salt into cranberry-chicken broth mixture
11. Add egg-cranberry mixture to stuffing, tossing to combine
12. Transfer stuffing to a 13x9 pyrex baking dish
13. Bake stuffing at 350u0b0 uncovered until cooked through and browned on top, about 40 minutes
14. Let stand 10-15 minutes
15. Serve

cranberries, chicken broth, grapeseed oil, onion, celery, granny smith apples, italian parsley, bread, eggs, salt

Taken from food52.com/recipes/7942-cranberry-apple-stuffing (may not work)