INGREDIENTS

• 4 cups day old whole wheat bread, cut up into 1" cubes
• 1 cup vegetable stock
• 1 egg
• 1 cup fresh cranberries
• 1 cup celery (about 2 stalks), chopped
• 1 onion, chopped
• 2 tsp Extra virgin olive oil
• 2 Honey Crisp apples, chopped
• 1 tsp. salt
• 1/4 c flat leaf parsley 
• 2 tsp fresh thyme
• 1 tbsp fresh sage
• Freshly ground pepper 

INSTRUCTIONS

1. Preheat oven to 350F. Coat an oval 11" dish with olive oil and set aside.
2. Cook fresh cranberries in the broth just until they pop. Set aside to cool.
3. In a small saute pan cook the onions and celery in olive oil until the onions are translucent. About 5 min.
4. Place the bread cubes in a large bowl and then add the egg, onions, celery, cranberries, apples, salt, herbs, pepper, and stock.
5. Mix together well and place in prepared dish. Bake for 30-40 min. or until apples are tender and the bread is starting to toast slightly.

SERVES 8.

Nutrition Estimates per serving

95 calories | 3 g fat | 15 g carbs | 6 g sugars | 3 g protein | 3 g fiber

Low glycemic index