Apple and Cranberry Thanksgiving Stuffing

Ingredients:

• 1 loaf low carb bread (about 8 cups)

• 1lb turkey breakfast sausage, removed from casing

• 3 tablespoons butter

• 3 stalks of celery (about 1 cup)

• 4 large garlic cloves, minced

• 1 fennel, chopped

• 1 large yellow sweet onion, chopped

• 1 large red bell pepper, chopped

• 2 small to medium green apples, chopped (about 2 cups)

• 8 oz fresh cranberries (optional)

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon fresh sage leaves, chopped (about 3 leaves)

• 1 teaspoon dried oregano

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 cups organic chicken broth (divided)

• 3 organic eggs

Directions:

Cut the bread into 1 inch cubes and divide between two rimmed baking sheets. Bake the bread for 20 minutes, toss the bread, rotate the pans, and bake for another 20 minutes until mostly browned.

In a large skillet over medium-high heat, melt 1 tablespoon butter and brown the sausage, breaking up with a wooden spoon. Once browned, transfer to a large mixing bowl.

Reduce the heat to medium and melt 1 more tablespoon of butter, scraping up any remaining sausage bits. Add celery, garlic, fennel, and onion to the skillet and cook until tender, about 10 minutes. Transfer the vegetable mixture to the mixing bowl with the cooked sausage.

Melt the final tablespoon of butter in the same skillet. Add red pepper, apples, and cranberries (optional) and increase heat to medium-high. Cook for about 5-7 minutes, or until apples become tender (and cranberries will start to wilt). Remove pan from heat and transfer apple mixture to the large mixing bowl with the rest of the ingredients.

Add the herbs: sage, thyme, dried oregano, salt, pepper, baked bread cubes and 1 1/2 cups of chicken broth to the large mixing bowl. Toss to combine and let sit for 10 minutes.

Increase oven heat to 400 degrees and butter an extra large oven-safe baking dish.

Add remaining 1/2 cup of broth and toss to combine. Bread will be moist, but not soggy.

Beat eggs in a small bowl before pouring into the large mixing bowl. Toss until everything is coated, then transfer stuffing to the baking dish.

Bake for 35 minutes uncovered, the top will be golden and crisp on top. Then cover with a sheet of parchment paper and bake for 10 more minutes.

Remove from oven, let cool slightly, and serve.