Gluten-Free Cranberry Apple Stuffing

• 6 cups gluten-free bread cubed, about 8 slices
• 2 tablespoons butter
• 1 cup chopped celery
• 1 cup chopped onion
• 2 apples medium, cored and chopped
• 1/2 cup dried cranberries
• 1 1/2 cups chicken stock Kitchen Basics(R) Original
• 2 teaspoons McCormick Sage, Rubbed
• 1/4 teaspoon sea salt from McCormick(R) Sea Salt Grinder

1. Preheat oven to 300u0b0F. Place bread cubes on baking sheet. Bake 20 minutes or until lightly toasted and dried, stirring occasionally. Remove from oven. Increase oven temperature to 325u0b0F.
2. Meanwhile, melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
3. Toss bread cubes with celery mixture, stock, sage and sea salt in large bowl until well mixed. Spoon into lightly greased 13x9-inch baking dish.
4. Bake 30 minutes or until heated through and lightly browned.

bread, butter, celery, onion, apples, cranberries, chicken stock kitchen basics, salt

Taken from www.yummly.com/recipe/Gluten-Free-Cranberry-Apple-Stuffing-2222979 (may not work)