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Cranberry Pumpkin Seed Stuffing


  • 1 tbs Avocado Oil
  • 1/2 Yellow Onion (diced)
  • 3 stalks Celery (diced)
  • 1/2 cup Dried Unsweetened Cranberries
  • 14 slices Gluten-Free Bread (small, cubed or torn)
  • 1 cup Vegetable Broth
  • 3 Egg (whisked)
  • 1/4 cup Pumpkin Seeds
  • 2 tbs Poultry Seasoning
  • 1 tsp Sea Salt (to taste)


  1. Preheat the oven to 350ºF (175ºC).
  2. Heat the oil in a pan over medium-high heat. Cook the onion, celery, and cranberries for about five minutes. Set aside.
  3. In a large bowl, combine the bread, broth, and eggs until evenly absorbed. Stir in the pumpkin seeds, poultry seasoning, salt, and cooked veggies. Transfer to a baking dish and bake for 25 minutes, or until golden brown. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving equals approximately one cup.
  • More Flavor: Add garlic. Use butter instead of oil.

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