Ezekiel Bread Stuffing for a Clean Thanksgiving Side!

12 slices of Ezekiel bread
1 1/2 - 2 cups chicken bone broth or vegetable stock, more as needed
5 celery ribs thinly sliced (including the leaves)
2 medium carrots peeled, thinly chopped
1/3 cup dried apricots chopped
1/3 cup dried cranberries
2 large sweet yellow onions diced
5 cloves fresh garlic minced
3 Tbsp fresh freshly chopped oregano
3 Tbsp fresh freshly chopped rosemary
3 Tbsp fresh picked thyme leaves
3 Tbsps fresh chopped sage leaves
2 Tbsps ghee or more as needed
1 Tbsp avocado oil or more as needed
sea salt and fresh ground black pepper to your taste about 1 teaspoon each or more

Preheat your oven to 350 degrees f. and slice the bread slices into 1-inch cubes.
Spread bread cubes on a large, flat baking sheet and toast for 12-15 minutes.
Heat your ghee in a large skillet over medium-high heat.
Sauté onions, carrots, and celery until golden and soft. Stir in minced garlic and fresh herbs, then cook for additional 1 minute.
Place the toasted bread cubes into a large mixing bowl together with sautéed veggies and chopped dried fruits.
Sea salt and pepper this mixture to your taste, 1/4-1/2 teaspoon each.
Gradually drizzle in your broth and gently toss/stir, until all the bread and veggies are just moist enough to stick together. If the stuffing feels dry add a little more broth, which almost always happens.
Drizzle, or spray a bit of avocado oil into an 8x10inch baking dish. Alternatively, you can rub your baking dish with ghee.
Transfer your stuffing into the prepared baking dish and cover loosely with foil.
I "tented" the foil so that it wasn't really touching any of my stuffing.
Bake for about 30 minutes until crisp and browned on the top. Remove foil for final 5 minutes or so of baking time, or just until stuffing is browned to your liking.
Once finished baking remove your stuffing from the oven, allowing to stand, covered, for 10 minutes before serving.
Serve warm and enjoy!