Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 vidalia onion diced (I use my food processor)
- 3 cups apple diced (about 2 large apples, I like Fuji)
- 1 tablespoon fresh ginger minced
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1 loaf of gluten-free cinnamon raisin bread cut into 1-inch cubes
- 1 1/4 teaspoon sea salt
- 1/2 cup cilantro roughly chopped and tightly packed
- 1/2 cup dried apricots diced
- 1/2 cup golden raisins
- 1 cup reduced-sodium chicken broth
- 2/3 cup pure apple juice
- 1/3 cup roasted salted pistachios roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a large casserole dish.
- In a large frying pan, heat the oil on medium-high heat.
- Add in the onion and cook until soft and golden brown, about 3-4 minutes.
- Add in the apple, ginger, cinnamon, cumin, paprika, and allspice, and cook just until the apple begins to soften, about 2 minutes.
- Add the cooked apple mixture into a very large bowl. Add in the bread cubes, salt, cilantro, apricots, and golden raisins. Toss until evenly mixed.
- Add in the chicken broth and apple juice and gently mix (using your hands is the easiest) until the bread has absorbed the moisture.
- Bake until the bread is cooked and the top is golden brown and slightly crispy, about 45-50 minutes.
- Sprinkle with pistachios and DEVOUR!