12 slices Spelt Right Rosemary Spelt Bread (or 6 cups toasted spelt bread cubes plus 2 teaspoons chopped fresh rosemary)
3 tablespoons vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
1 large, tart apple, peeled, cored and chopped
3/4 cup dried cranberries
1 cup coarsely chopped toasted hazelnuts
1-1/3 cups chicken or vegetable stock
Salt and freshly ground black pepper to taste
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