Ingredients

The following ingredients have 4 Servings
  • 1 lb bread (12-16 oz when dried (see notes))
  • 7 tbsp butter (divided 5/2; melted)
  • 4 ribs celery (diced)
  • 1 cup onion (diced)
  • 3 medium apples ((medium sized), diced)
  • 1 tsp dried sage
  • ⅛ tsp salt (+/- to taste)
  • ⅛ tsp pepper (+/- to taste)
  • 1½ tsp garlic (minced/grated)
  • ¾ cup dried cranberries
  • ½ cup white wine (warmed; or use broth)
  • 1 cup low-sodium chicken broth (warmed; to desired consistency)

Instruction

  • Place the dried bread in a large bowl; set aside.
  • In a large sauté pan heated over medium high heat, melt the ⅓ cup (5 tbsp) butter. 
  • Add the celery, onion, apples and sauté for about 4 minutes.
  • Add the sage, salt, pepper, garlic, and cranberries; mix well.
  • Cook for an additional 2 minutes.
  • Remove from heat.
  • Add the sautéed items to the bread in a large bowl; toss well. 
  • Slowly add the warmed wine (or broth if omitting wine) and continue to mix.
  • Add the warmed broth, slowly mix it in. More or less broth can be used, it is to the desired wetness/consistency. 
  • Taste for salt and pepper, add more if needed.
  • Add to a baking dish and pour the remaining 2 tbsp butter over the top, cover with foil and cook at 350° for 30 minutes.
  • Once it has cooked for 30 minutes, remove the foil and cook an additional 5 minutes uncovered.
  • Serve and enjoy.