Cranberry-Celery-Onion Stuffing
Ingredients:
1/2 cup ghee (clarified butter) or coconut oil
2 large onions, peeled, chopped
1 whole bunch of celery, chopped
1 1/2 cups fresh cranberries or 1 cup dried cranberries soaked in water overnight
3/4 teaspoon salt
Freshly ground black pepper
2 tsp teaspoon Sage
1 tsp teaspoon Thyme
1 tsp teaspoon Savory
1 loaf gluten free bread (tear into pieces & leave out over night in a large bowl)
1/4 cup chopped parsley
2 Tablespoons Flax Meal
1/4 cup water
Directions:
1. Melt 1/4 cup ghee or coconut oil in large skillet over medium heat.
2. Add onion; sauté until translucent. Remove from pan.
3. Now melt 1/4 cup ghee or coconut oil in large skillet over medium heat.
4. Add celery; sauté until tender.
5. Stir in sage, thyme, salt, pepper.
6. Transfer to large mixing bowl.
7. Add remaining stuffing ingredients; mix well.
8. If too dry add some more water.
9. Put in a large baking dish with a lid.
10. Bake for 1 hour at 350 degrees.
Note: The celery in this recipe has amazing benefits. It is alkalizing, easy to digest, high in fiber and low in calories.
I therefore include it in my Weekend Food Combining BootCamp. Check it out here: Food Combining BootCamp for Balance and Weight Management
About Diana Herrington
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.
5 Responses to “Cranberry-Celery-Onion Stuffing”
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Do you mean one celery stalk or one bunch celery?
1 stalk of celery.
I’m baking it right now. What temperature? I used the whole bunch of celery. One stalk wouldn’t be enough. Had to add a lot of water. Maybe my organic spelt loaf was too big.
Actually you are right it is a whole bunch of celery. Bake at 350 degrees.
Thanks for the great info. We agree wholeheartedly.