Apple and Cranberry Stuffing (Rosemary)

A festive colourful stuffing recipe filled with fresh apples, sweet dried cranberries and flavourful herbs. Perfect for the holidays or a fall dinner.

10 cups (16 oz) hearty white sandwich bread cubes, cut into ~ ½" cubes
½ cup butter, diced into 1 Tbsp. pieces
2 cups celery, diced
1⅓ cups yellow onion, chopped
sea salt
2 large Braeburn apples, cored and chopped (1 lb)
1 cup dried cranberries
4 Tbsp fresh parsley, chopped, divided
1 Tbsp. fresh rosemary, chopped
½ tsp. dried thyme
½ tsp. dried sage
2 cups chicken broth, as needed

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

Transfer bread cubes to two rimmed baking sheets and spread into an even layer. Place both sheets on two opposite oven racks (set near center) of preheated oven and allow to dry through, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking, about 20 minutes total.

Remove from oven and set aside. Increase oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Melt butter in a large skillet over medium heat. Add celery and onion, season lightly with salt and sauté until softened, about 10-13 minutes.

Add in apples and sauté until they begin to break down and soften slightly, about 3-4 minutes. Remove from heat, toss in cranberries, 3 Tbsp. parsley, rosemary, thyme and sage.

Pour dried bread cubes in an extra large mixing bowl. Pour apple mixture over bread cubes, season lightly with salt to taste then evenly pour in 1 cup of the chicken broth and gently toss mixture.

Slowly pour in more broth as needed (and gently toss) until bread has nearly soaked entirely through.

Spray a 8x13" baking dish with non-stick cooking spray. Pour bread mixture into baking dish and gently spread into an even layer.

Cover baking dish with foil and bake in preheated oven 15 minutes then uncover and bake until warmed through and top is golden brown, about 15-25 minutes longer. Serve warm sprinkled with remaining 1 Tbsp. parsley.

Makes 10 servings.

Cook's Notes:

• Don't use that super airy sandwich bread. It is too delicate and won't absorb much liquid.
• If you don't have the time to dry your own you can use 8 cups of the store-bought unseasoned bread cubes - the freshly dried are better though and you can dry them a few days before you need to use them (or even weeks and freeze them).
• I used the full 2 cups broth but only add as much as it takes to moisten the bread, all brands are a little different. You can also add a little more if you need more but don't overdo it.