Research suggests that an apple a day really can help keep the doctor away! Packed with disease-fighting antioxidants, apples have a wide range of health benefits. In studies, they’ve been shown to help lower cholesterol and markers of inflammation in artery walls, and may help regulate blood sugar. This delicious, gluten-free recipe will give your family a lot to celebrate on Thanksgiving! For a flavor variation, add 1/2 cup of chopped dried apricots or pecans to recipe.

1/2 cup dried cranberries
1 cup or more low-salt or salt-free chicken broth
1 loaf gluten-free bread, cut into 1-inch cubes
1/4 cup grapeseed oil or olive oil
2 cups chopped onion
1 cup chopped celery
2 medium Granny Smith apples, peeled, cored and chopped into 1/2 inch cubes  (about 2 cups)
1/2 cup finely chopped Italian parsley
2 tablespoons fresh, chopped sage
2 large eggs

Soak cranberries in chicken broth for at least one hour. Meanwhile, bake bread cubes on a parchment-lined or nonstick baking pan for 10 minutes at 350 degrees, turning once to bake evenly. Set aside to cool. Sauté onion and celery in oil until soft (about 15 minutes), stirring frequently. Add apples and herbs and cook 3 more minutes until apples begin to soften. Put mixture into a very large bowl and combine with cooled bread cubes. Whisk eggs into cranberry-chicken broth mixture, then pour over stuffing, tossing well. Add broth in 1/4 cup amounts if mixture is too dry. Bake stuffing in a 9 X 13 baking pan at 350 degrees, uncovered, until browned on top and cooked through (about 50 minutes). Cool for 10-15 minutes and serve.

Adapted from and