Adapted from the Compassionate Cook
1 C shredded carrots
1 C diced celery
½ – 1 C diced onion
¼ C butter (sub coconut oil or a 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.