Serves 8

1 C shredded carrots

1 C diced celery

½ – 1 C diced onion

¼ C butter (or dairy free alternative like Earth Balance soy free spread)

1 tsp poultry seasoning

¼ tsp pepper

½ – 1 tsp salt

8 C dry gluten free bread cubes

2 apples, peeled and finely chopped

½ C walnuts

1 ½ C water or veggie broth


Preheat oven to 375°F.

Melt butter in large skillet over medium heat. Cook carrots, celery and onion until tender – about 10 minutes.

Stir in the poultry seasoning, salt and pepper.

In a bowl, combine the bread cubes, apples and walnuts and then add the carrot mixture. Add enough water or broth to moisten, tossing lightly.

Transfer to a 2 ½ quart casserole dish, cover and bake 20-30 minutes.

Adapted from the Compassionate Cook