Cranberry Pumpkin Seed Stuffing

Ingredients

• 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)

Directions

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!

Notes

• 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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