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Ingredients
US|METRIC
4 SERVINGS
- 6 cups gluten-free bread (cubed, about 8 slices)
- 2 Tbsp. butter
- 1 cup chopped celery
- 1 cup chopped onion
- 2 apples (medium, cored and chopped)
- 1/2 cup dried cranberries
- 1 1/2 cups chicken stock (Kitchen Basics® Original)
- 2 tsp. McCormick Sage, Rubbed
- 1/4 tsp. sea salt (from McCormick® Sea Salt Grinder)
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Directions
- Preheat oven to 300°F. Place bread cubes on baking sheet. Bake 20 minutes or until lightly toasted and dried, stirring occasionally. Remove from oven. Increase oven temperature to 325°F.
- Meanwhile, melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
- Toss bread cubes with celery mixture, stock, sage and sea salt in large bowl until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 30 minutes or until heated through and lightly browned.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium700mg29% |
| Potassium390mg11% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber5g20% |
| Sugars18g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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