Instructions: In a large bowl, place the bread cubes, and set aside for 30 to 45 minutes to dry out the cubes.

In a small bowl, place the dried cranberries and currants, pour the apple juice over the top, and set aside for 20 minutes to plump.

In a non-stick skillet, saute the onion and celery in the safflower oil for 5 minutes to soften. Add the pecans and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried cranberry mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes.

Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 degrees for 25 to 30 minutes or until golden brown on top and slightly crunchy.

This recipe yields 2 quarts or 6 to 8 servings.

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