Download this recipe here
10 ingredients | 35 minutes | 8 servings
1 tbsp Avocado Oil
1/2 Yellow Onion (diced)
3 stalks Celery (diced)
1/2 cup Dried Unsweetened Cranberries
14 slices Gluten-Free Bread (small, cubed or torn)
1 cup Vegetable Broth
3 Egg (whisked)
1/4 cup Pumpkin Seeds
2 tbsps Poultry Seasoning
1 tsp Sea Salt (to taste)
- Preheat the oven to 350ºF (175ºC).
- Heat the oil in a pan over medium-high heat. Cook the onion, celery, and cranberries for about five minutes. Set aside.
- In a large bowl, combine the bread, broth, and eggs until evenly absorbed. Stir in the pumpkin seeds, poultry seasoning, salt, and cooked veggies. Transfer to a baking dish and bake for 25 minutes, or until golden brown. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately one cup.
More Flavor: Add garlic. Use butter instead of oil.
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