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Prep time
30 mins
Cook time
50 mins
Total time
80 mins
Ingredients
1½ loaves Kinnikinnick Cinnamon Raisin Bread - cut into ½ inch cubes (840 g) 2 tbsp olive oil (30 g) 1 medium red onion - diced (110 g) ½ cup dried cranberries (60 g) 2 celery sticks - chopped (8 g) ½ cup dried apricots - chopped (65 g) 2 cloves garlic - minced (6 g) ¼ cup fresh parsley - chopped (15 g) 2 sprig thyme - stems removed/chopped (1 g) 2 sprig sage - chopped (1 g) 1 sprig rosemary - stem removed/chopped (1 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g) ½ cup chicken stock (gluten-free) (120 g)
Directions
Bread Cubes
Preheat oven to 350°F (176°C). Line a baking tray with parchment. Set aside.
Spread cubed bread evenly on pan.
Bake in preheated oven for 10 minutes, turning bread cubes once in oven.
Turn oven off, leave pan in oven for 10 minutes turning once.
Remove from oven and let cool slightly.
Vegetables
In a large skillet heat olive oil over medium heat.
Sauté onions, celery, garlic, salt and pepper until onions are translucent (approx. 5 - 7 minutes).
Stuffing
In a large bowl, toss together Bread Cubes, sautéed vegetables, cranberries, apricots and herbs .
Moisten stuffing with chicken stock prior to stuffing bird or baking in a roaster pan.
Cooking in Turkey
Pat turkey dry inside and out. Stuff both cavities.
Skewer cavities closed, tie legs together and tuck wings under back.
Place in roasting pan breast-side up.
Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).
Cooking in Roaster
Place stuffing in a casserole dish and moisten with chicken stock.
Bake covered for 40 - 45 minutes at 400°F. For a crispier finish uncover for the last 5 minutes.
Tips & Variations
Stuffing can be prepped and stored in the refrigerator up to 24 hours ahead. Hold back chicken stock until just prior to stuffing the bird or baking in a casserole dish.
