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 cloves garlic minced
1 ½ tablespoons fresh sage minced
1 ½ tablespoons fresh thyme minced
1 ½ 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
kosher salt
fresh ground pepper


1.Preheat oven to 300°F 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.
2.Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.
3.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.
4.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.
5.Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined.
6.Transfer to the baking dish, top with buttered parchment paper and loosely wrap with foil.
7.Bake for 20 minutes. Uncover, bake for another 20 minutes or until golden brown on top.

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