10 cups dried bread cubes, such as sourdough or white bread
2 cups Granny Smith apples, peeled and diced
1 cup dried cranberries
1 cup celery, finely chopped
1 cup yellow onion, finely diced
1/2 cup unsalted butter
2.5 cups low-sodium chicken or vegetable broth
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with butter or a small amount of oil to prevent sticking. Place your dried bread cubes into a very large mixing bowl so you have plenty of room to toss the ingredients later.
In a large skillet, melt the butter over medium heat. Add the diced onions and chopped celery, cooking them for about 5 to 7 minutes until they are soft and translucent. This step is essential for building a flavorful base for your stuffing.
Add the diced apples to the skillet with the onions and celery. Cook for an additional 2 to 3 minutes just until the apples start to soften slightly but still hold their shape. Stir in the fresh sage, thyme, salt, and pepper, letting the herbs become fragrant for about 30 seconds.
Pour the skillet mixture over the bread cubes in the large bowl. Add the dried cranberries and fresh parsley. Gently toss everything together with a large spoon or your hands until the ingredients are evenly distributed throughout the bread.
Slowly pour the broth over the mixture, one cup at a time, tossing gently as you go. You want the bread to be moist but not dripping wet. Depending on the dryness of your bread, you might need slightly more or less broth than the recipe calls for. Let it sit for a minute to allow the bread to soak up the liquid.
Transfer the mixture into your prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 20 to 25 minutes until the top is golden brown and slightly crispy. Serve warm.
