Apple-Cranberry Stuffing

Apple-Cranberry Stuffing

from thepioneerwoman.com

Ingredients

  • 1 (16-oz.) loaf dense country white bread, cubed (about 14 cups)
  • 3/4 c. salted butter
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 3 small Gala apples, chopped
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 4 c. low-sodium chicken broth
  • 1 c. dried cranberries
  • 1 c. fresh parsley, chopped

Directions

  1. 1

    Spread out the bread cubes on 2 baking sheets, loosely cover, and let dry out for 24 to 48 hours.

  2. 2

    When you're ready to cook, preheat the oven to 375°F.

  3. 3

    In a large Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add the sage, thyme, and salt, and stir to combine.

  4. 4

    Add 3 1/2 cups of broth to the Dutch oven. Bring it to a simmer and cook until the apples are just tender, 6 to 7 minutes. Remove from the heat. Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining 1/2 cup of broth, if needed. Stir in the parsley.

  5. 5

    Transfer to a 13-by-9-inch baking dish. Bake, uncovered, until golden brown and crisp on top, 35 to 40 minutes. Let rest for 20 minutes before serving.