Ingredients
- 8 cups bread, cubed (sourdough or whole wheat)
- 2 cups fresh cranberries
- 2 cups apples, diced (Granny Smith)
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups vegetable or chicken broth
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter and add the chopped onion and celery. Sauté until softened, about 5-7 minutes.
- In a large mixing bowl, combine the cubed bread with the sautéed onions and celery.
- Add in the cranberries, diced apples, and fresh herbs.
- Pour the broth gradually, mixing until the bread is moistened but not soggy.
- Transfer the mixture to a greased baking dish and bake for 30-40 minutes, until the top is golden brown and slightly crispy.
Notes
For a gluten-free option, substitute the bread with gluten-free bread or cornbread. Dried cranberries can be used in place of fresh if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian