• 6 Tbsp. butter
  • 1 medium onion, diced
  • 1/3 cup celery, diced
  • 1 apple, peeled and diced
  • ½ cup almonds, slivered
  • ¼ cup sunflower seeds
  • ½ cup dried cranberries
  • 4 cups vegetable of chicken broth
  • 2 eggs
  • ½ cup fresh parsley, chopped
  • 16 cups stale whole grain bread cubes
  • Salt and pepper


Preheat oven to 375°F.  Spray the bottom and sides of a 3-quart baking dish with non-stick cooking spray.  In a large skillet melt butter over medium heat. Add onions, celery and apples, season with salt and pepper and cook until onions are soft, about 3 minutes.  Add the almonds, sunflower seeds, and dried cranberries.  Add broth and bring to a simmer.

In a large bowl, whisk the eggs and parsley.  Add the bread cubes, then pour the broth mixture and toss to coat the bread cubes evenly.

Transfer the stuffing into the baking dish. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden brown, about 30 more minutes.