RECIPE: Cranberry-Apple Stuffing

By TIFFANY VITUCCI for HOMEPLATE HOMESTYLE

INGREDIENTS

8  cups mixed bread cut into ¾-inch pieces  and toasted in 300° oven for 20-25 minutes

3 cups cornbread

3 cups challah (Jewish egg bread)

2-3 cups cranberry bread (Pepperidge Farm Cranberry Swirl or Pink Ribbon bagels from Panera Bread)

½ cup dried cranberries soaked in ½ cup hot water

1 large yellow onion, medium diced

2 celery stalks, medium diced, with the leaves from tops

2 gala apples, peeled and diced in medium to large pieces

½ cup fresh flat-leaf parsley, roughly chopped

1/3  cup butter – plus more for baking dish

3 large eggs, beaten

3  cups low-sodium chicken broth

1 tablespoon dried sage (or poultry seasoning)

salt and pepper to taste

PREPARATION

Add cranberries to hot water and let sit while you prepare other ingredients. In a large skillet, melt butter over medium heat. Add onions, celery, and apples and sauté for five minutes. Drain cranberries (save liquid) and add to the vegetables in the pan.  Add a little salt and pepper while sautéing.  Cook an additional 3-4 minutes until the vegetables are tender.  Toss in dried sage and mix and remove from heat. In an extra-large bowl, add the toasted bread cubes and toss with the vegetable mixture. Add parsley and mix well.  Add  two cups of chicken broth and the reserved cranberry liquid over the mixture and join well.  At this point, taste the mixture. If necessary, adjust seasoning with salt and pepper. Add the beaten eggs and mix well. Butter a 9 x 13-inch baking dish and add stuffing.  Pour the last cup chicken broth over the top of the casserole. Dot with butter and cover with foil.

BAKING PHASE

Bake (covered) at 375° for 20-25 minutes, then uncover and cook and additional 15-20 minutes until golden brown. If stuffing looks too dry (depending on your bread used) you can always add more or less chicken broth.

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