Yields 14, 1/2 cup servings


  • 1 cup low sodium chicken stock
  • 1 cup pure apple juice
  • 1 lb. 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


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 9×13 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