Cranberry Apple Stuffing (Gluten-free)

The herbs and spices in our Falafel Tahini Dressing make a great pairing with the traditional flavors in Thanksgiving stuffing!

Yield: ~18-21 servings
Prep Time: 20 minutes      Cook Time: 1 hour 20 mins     Total Time: 1 hour 40 minutes

1 lb grain-free or gluten-free bread slices
½ cup ghee
1 medium onion
5 celery stalks
2 large apples
1 cup dried cranberries
1 bottle The Functional Nutrition Brand Falafel Tahini Dressing
1 to 1.5 cups Chicken Bone Broth
Olive oil, to grease pan


  1. Set both of the racks in the oven to the center.  Preheat oven to 300℉.  Chop all bread slices into ½ inch cubes.  Use two baking sheets, spreading the bread cubes evenly over both pans.
  2. Place both baking sheets in the oven and bake for 15 minutes.  Remove pans from the oven and stir each pan, making sure to flip over the pieces.  Return pans to the oven and bake for an additional 15 minutes, or until the cubes are dried and toasted.
  3. Remove the baking sheets from the oven and turn the oven heat up to 325℉.
  4. Heat frypan to medium low and add ghee.  As the ghee is melting, chop onion and celery into small pieces.  Add the celery and onion to the melted ghee in the pan.  Saute about 12 minutes, or until the veggies are softened.
  5. Meanwhile, chop the apples.  Once the veggies are softened, add the apples to the frypan.  Saute about 5 minutes, or until the apples begin to soften.  Remove from heat and add cranberries.
  6. Add toasted bread pieces to a large bowl, then add the veggie/apple mixture.  Stir to combine.  Add Falafel Tahini Dressing and 1 cup chicken bone broth, and stir until well-combined.  If the mixture is still rather dry, use up to ½ cup more chicken bone broth.
  7. Use olive oil to grease a 9 in by 13 in baking dish.  Pour in bread mixture and spread evenly.  Cover the dish with tin foil.  Place dish in oven and bake for about 15 minutes.  Then remove the tin foil and bake for an additional 25-35 minutes, or until golden brown and heated through.