Apple Cranberry Rosemary Stuffing

Ingredients

• 10 cups hearty white sandwich bread cubes
• 1/2 cup salted butter, diced into 1 tbsp pieces
• 2 cups diced celery
• 1 1/3 cups chopped yellow onion
• Salt
• 2 large Braeburn apples, 1 lb, cored and chopped
• 1 cup dried cranberries
• 4 Tbsp chopped fresh parsley, divided
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 2 cups low-sodium chicken broth, as needed

Directions

1. Heat the oven to 300 degrees. Divide the bread cubes between 2 rimmed baking sheets, arranging them in a flat, even layer. Slide the pans onto 2 racks near the center of the oven, using opposite positions. Dry the bread for about 30 minutes total, stirring the cubes and switching the pans to the other racks 1 time at the halfway point. Take the pans out and set them aside. Raise the oven temperature to 325 degrees.
2. Warm the butter in a large skillet over medium heat until melted. Add the celery and onion, sprinkle lightly with salt, and saute until they have softened, about 10 – 13 minutes. Stir in the apples and continue cooking until they just start to soften and break down, about 3 – 4 minutes. Take the skillet off the heat, then stir in the cranberries, 3 Tbsp parsley, rosemary, thyme and sage.
3. Tip the dried bread cubes into an extra large mixing bowl. Spoon the apple mixture over the bread, add a light sprinkle of salt to taste, then drizzle 1 cup of the chicken broth evenly over everything and toss gently. Add more broth slowly, as needed, tossing with a light hand, until the bread is almost fully moistened.
4. Coat a 13 by 8-inch baking dish with non-stick cooking spray. Add the bread mixture and ease it into an even layer. Cover the dish with foil and bake for 15 minutes, then remove the foil and keep baking until the stuffing is hot throughout and browned on top, about 15 – 25 minutes more. Serve warm with the remaining 1 Tbsp parsley scattered over the top.