Yields 14, 1/2 cup servings

Ingredients:

• 1 cup low sodium chicken stock
• 1 cup pure apple juice
• 1 lb. organic mild Italian sausage
• 1 loaf gluten free bread, cubed
• ½ cup dried cranberries
• 1 ½ cups celery, chopped
• 1 ½ cups carrots, chopped
• 1 onion diced
• 2 tbsp. olive oil (for dairy free), grass-fed butter
• ½ tsp. ground white pepper
• ½ tsp. rubbed sage
• ½ tsp. thyme
• Fresh parsley for garnish

Instructions:

Preheat the oven to 325 degrees. Heat oil in large stock pot over medium-high heat, add celery, carrots, onion and spices, and cook for 5 minutes. In another skillet, brown the sausage. Add the chicken stock and apple juice to the stock pot and bring to a simmer. Add bread, cranberries, and sausage and gently toss to evenly distribute ingredients. Transfer into a 9x13 glass baking dish and bake for 25 minutes. Remove from oven, top with fresh parsley for garnish and serve immediately.

Nutritional Info (½ cup serving):

Total Calories 162, Fat 8g, Protein 5g, Carbohydrate 17g, Fiber 2g, Sugars 3.5g, Sodium 435mg