(Feature Impact) Add a spark to this year’s holiday gatherings by turning attention to stunning side dishes that feature a twist on tradition. Made with gluten-free bread, this Apple, Sage and Celery Stuffing is moist and boasts all the classic taste of a traditional stuffing with an added sprinkle of Parmesan cheese for a crispy topping. For best results, use a tart Granny Smith apple or a baking apple such as Cortland, Fuji or Crispin, and for an extra-special holiday touch, consider swapping the pancetta for maple bacon.

Put a twist on your gatherings this season with more holiday recipe ideas by visiting DudaFresh.com.

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Apple, Sage and Celery Stuffing

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4

• 1/2 cup diced pancetta
• 2 tablespoons butter
• 4 Dandy Celery Sticks, chopped
• 1 onion, chopped
• 1apple, peeled, cored and chopped
• 1 clove garlic, chopped
• 3 tablespoons chopped fresh sage
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups cubed day-old, gluten-free bread
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley

Preheat oven to 400°F.

Heat large skillet over medium heat; cook pancetta about 5 minutes, or until golden brown and lightly crisped. Stir in butter until melted. Cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, 8-10 minutes, or until vegetables soften. Let cool slightly.

Stir celery mixture with bread; toss with broth until moistened. Transfer to a buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley.

Cover with foil; bake 20 minutes. Remove foil; bake 10-15 minutes, or until set in the center and golden brown on top. Let stand 5 minutes.