INGREDIENTS
– 3/4 cup (6 ounces) salted butter – 2 cups onions – 2 cups celery – 2 cups apples – 1 cup dried cranberries – 1 tablespoon sage – 1 tablespoon thyme – 3 cups turkey or chicken stock – 2 eggs – 1/4 cup fresh parsley – 1 teaspoon pepper – 1 teaspoon salt – 16 cups cubed stale bread or plain bakery stuffing mix
1. Preheat oven to 375º and prepare a 3-quart casserole.
Instructions
2. In a large skillet, melt butter over medium heat. Add onions, celery, apples, and cranberries, sage, and thyme. Cook, until the veggies have softened, about 10 - 15 minutes. Add stock, bring to a simmer and cook 5 minutes.
Instructions
3. In a large mixing bowl beat the eggs, parsley, salt, and pepper. Add the stale bread and toss to coat. Pour vegetable and stock mixture over bread and mix to combine.
Instructions
To Bake in a Baking Dish
1. Transfer the bread mixture to the prepared baking dish. Top with the remaining 2 ounces of butter sliced into thin pats and dotted around the top.
To Bake in a Baking Dish
2. Cover and bake 30 minutes, then uncover and bake until golden brown, approximately 25 - 35 minutes more.
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