Rewena Bread Stuffing with Apples and Sage (Dairy-Free, Egg-Free)

Ingredients

• 1 loaf Rewena Bread (day old)
• 2 medium Apples
• 2 stalks Celery
• 1 medium Onion
• 0.25 cup Fresh Sage
• 2 cups Vegetable Broth
• 4 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 350°F (180°C). Cut the 1 loaf of day-old Rewena Bread into 1-inch cubes and spread them in a single layer on a baking sheet. Toast the bread cubes in the preheated oven for 10 minutes, until they are lightly dried and crisp.
2. 2While the bread is toasting, prepare the other ingredients. Dice the 2 medium Apples into 1/2-inch pieces. Slice the 2 stalks of Celery into 1/4-inch thick pieces. Dice the 1 medium Onion into 1/2-inch pieces. Finely chop the 0.25 cup of Fresh Sage.
3. 3Heat the 4 tablespoons of Olive Oil in a large skillet over medium heat. Add the diced 1 medium Onion and the sliced 2 stalks of Celery to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion and celery are softened and the onion is translucent.
4. 4Add the diced 2 medium Apples and the chopped 0.25 cup of Fresh Sage to the skillet with the onions and celery. Cook for another 5 minutes, stirring occasionally, until the apples are slightly tender.
5. 5In a large bowl, combine the toasted Rewena bread cubes, the mixture of sautéed vegetables and apples from the skillet, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Toss gently to distribute the ingredients evenly.
6. 6Pour the 2 cups of Vegetable Broth over the bread and vegetable mixture in the bowl. Toss gently again to ensure all the Rewena bread cubes are moistened by the broth.
7. 7Transfer the stuffing mixture from the bowl into a baking dish. Bake in the preheated oven at 350°F (180°C) for 30 minutes, or until the stuffing is heated through and the top is golden brown.

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