Yield 8-10 servings
1 loaf of country white sandwich bread, cubed (about 12-14 cups)
6 Tablespoons butter, plus more for baking dish
2 onions, diced
3 celery sticks, sliced
2 cloved garlic, minced
1 and 1/2 Tablespoons fresh sage, minced
1 and 1/2 Tablespoons fresh thyme, minced
1 and 1/2 Tablespoons fresh rosemary, minced
3/4 cup fresh parsley, chopped
1 apple, diced
1 cup dried cranberries
3 eggs, beaten
2 cups low sodium turkey or chicken stock
fresh ground pepper
Preheat oven to 300 degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 40 minutes. Allow to cool then transfer to a large mixing bowl.
Increase oven temperature to 375 and butter a 2 1/2 quart baking dish.
In a very large skillet or pot over medium-high heat, melt 6 Tablespoons of butter. Add the onions, celery and 2 teaspoons kosher salt. Cook for 7-9, or until soft and golden.
Add garlic, sage, rosemary, thyme, apple, cranberries and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Add to the bowl with the bread cubes, along with the chopped parsley.
Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined.
Transfer to the baking dish, top with buttered parchment paper and loosely wrap with foil.
Bake for 20 minutes. Uncover, bake for another 20 minutes or until golden brown on top.
To make ahead: After adding stuffing to the baking dish and covering, refrigerate until ready to bake.
Buying the correct bread and toasting it yourself will lead to a much better result. I don't recommend buying pre-dried bread cubes. For best results, use high quality country white sandwich bread.
Recipe by Fox and Briar at https://www.foxandbriar.com/cranberry-apple-stuffing/