Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons avocado oil
  • 1 loaf gluten free bread (regular or vegan) (cut into small cubes)
  • 2 cups white onion (diced)
  • 2 stalks celery (diced)
  • 1 cup butternut squash (diced)
  • 1 bulb fennel (stalk removed and bulb diced)
  • 1/2 cup fresh cranberries (chopped)
  • 1 8 ounce can water chestnuts (drained and diced)
  • 2 cups vegetable broth
  • 2 tablespoons poultry seasoning
  • 1/2 cup walnuts (chopped)
  • thyme and sage leaves for garnish

Instruction

  • Preheat the oven to 350 degrees F. In a dutch oven, heat on medium-high heat the avocado oil, onion, fennel, celery and butternut squash. Cook for 10 minutes or until the vegetables are cooked and the onions are slightly translucent. 
  • Add the vegetable broth, poultry seasoning, cranberries and water chestnuts to the sauteed vegetables. Mix to combined. Turn the stove off then add the gluten-free bread cubes. Mix to combine until the bread is fully coated and moist.
  • Transfer the dutch oven to the oven and place it on a center rack. Bake for 50-60 minutes or until the top is slightly browned. Garnish with more avocado oil and fresh thyme and sage leaves.