Apple Cranberry Stuffing

Every big holiday dinner we host this stuffing is a must on the meal plan. It is one of the first more traditional sides I ever learned to cook, and it has come with a ton of trial and error! I have definitely perfected the recipe over the years and now its a staple at our most important gatherings which makes my heart so happy! I prefer to make the stuffing the day before, and then reheat it in the oven right before everything is being served.
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Ingredients:
10 cups of sourdough bread chopped into 1”x1” pieces 
​1 medium apple diced
​1 medium onion diced (about 1 cup)
1 cup diced celery
1/4 cup dried cranberries diced up ( I prefer sugar and sulphate free ones)
1/4 cup pumpkin seeds
1/2 tsp sea salt
1/2 tsp garlic powder
1 1/2 tbsp sage powder
1 tbsp oregano powder
2 tbsp extra virgin olive oil
3 cups bone broth

Instructions:

1.Preheat the oven to 350F and line two baking sheets with parchment paper. 
2. Cut up a loaf of sourdough bread into 1" by 1" cubes (roughly 10 cups), and place them onto the baking sheets. Put the bread in to oven to bake for 6-8 minutes. You want the bread to dry up but not become too hard and crunchy. Take the bread out of the oven and let cool. 
3. In a medium skillet, add in the extra virgin olive oil, celery and onions and sautéed on medium heat for 10 minutes. 
4. In a large bowl add in the bread cubes, the sautéed celery and onions, pumpkin seeds, apple, dried cranberries, sea salt, garlic powder, sage, and oregano. Then pour in the broth into the mixture stirring until well combined. 
5. Pour the full mixture into a 9x 12 casserole dish, and place in the oven to cook for 25-30minutes, until the bread starts to brown. Serve and enjoy!