Ingredients:
8 Cups cubed stale bread (about 12 slices) |
2 stalks celery, chopped |
1 large onion, chopped |
4 medium apples, peeled, cored, andand chopped |
1 1/2 teaspoon sage, rubbed dried |
1 teaspoon thyme, dried |
1/2 Cup chopped cranberries |
1 1/2 Cup vegetable stock |
1 teaspoon salt and pepper to taste |
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Preparation / Directions:
Preheat oven to 350 degrees F. Spread bread cubes on a
baking sheet and toast for 15 or 20 minutes, until
lightly toasted.
Heat a large non-stick skillet over medium heat. Put
celery and onion into skillet, cover, and allow to sweat
for 5 minutes. Add two Tbsp of the stock and stir
to release any browned bits. Simmer until liquid
evaporates. Add apples andand two more Tbsp of stock andand
simmer, stirring, until liquid evaporates. Stir in sage,
thyme, andand 1/4 cup of stock, cover, reduce heat to low,
andand simmer until apples are tender, 5 or 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, andand season with salt andand pepper.
Transfer to a 10-cup casserole, lightly coated with
non-stick spray, cover, andand bake in a 325 degree F oven
for 35 to 45 minutes.
note:
apples which maintain their shape when baked are best,
Northern Spy is *the* quintiscential choice but Golden
Delicious would be good too.
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