Apple and Cranberry Stuffing (Sage)

This particular stuffing falls into the not-so traditional (but not as bizarre as oyster dressing), yet exceedingly delicious category. It's a little more fluffy and crumbly than most dressings and it's got apples and dried cranberries that give it a certain sweetness that balances out all the bread and savoury spices. It pairs well with a roasted turkey.

1 (16 oz) loaf dense country white bread, cubed (~14 cups)
¾ cup salted butter
2 medium onions, chopped
4 stalks celery, chopped
3 small Gala apples, chopped
1 tsp. dried sage
1 tsp. dried thyme
½ tsp. sea salt
4 cups chicken broth
1 cup dried cranberries
1 cup fresh parsley, chopped

Spread out the bread cubes on 2 baking sheets, loosely cover and let dry out for 24-48 hours.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 9x13" baking dish.

In a large Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add the sage, thyme and salt. Stir to combine.

Add 3½ cups of broth to the Dutch oven. Bring it to a simmer and cook until the apples are just tender, 6-7 minutes. Remove from the heat. Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining ½ cup of broth, if needed. Stir in the parsley.

Transfer to a baking dish. Bake, uncovered, until golden brown and crisp on top, 35-40 minutes. Let rest for 20 minutes before serving.

Makes 10-12 servings.

Frequently Asked Questions:

• Can you make apple-cranberry stuffing ahead of time? Sure can. Once the mixture is in the baking dish, you can wrap it in plastic wrap and refrigerate it, unbaked, for up to 2 days. Pull it from the fridge about 30 minutes before you want to bake it to take the chill off and keep your baking dish from cracking in the hot oven.
• What's the best bread to use for apple-cranberry stuffing? This one calls for country white bread, but don't use that squishy white sandwich bread. Look for a denser, sturdier, higher quality white bread.
• Is it better to make stuffing with fresh or stale bread? You want the bread and nice and dry for stuffing. It holds up better whereas soft, fresh bread can make stuffing soggy. I tend to cube my bread, lay it out on a sheet pan, cover it with a dish towel and let it dry out a day or two, but you could also dry it out in a low temperature oven if you're in a rush.