Cranberry Stuffing

No Thanksgiving dinner is complete without Cranberry Stuffing, which is a vegetarian side dish that balances the rich flavours of buttery bread, onion, celery and fresh thyme with the sweet tartness of dried cranberries.

3½ cups bread cubes, such as French, brioche, or sandwich bread, cut into 1" pieces
2 Tbsp. butter
sea salt
½ cup yellow or white onion, diced
1 rib celery, diced
1 clove garlic, minced
⅓ cup vegetable or chicken broth/stock
1 large egg, room temperature
½ cup dried cranberries
1 tsp. fresh hearty herbs such as thyme, rosemary, or sage

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Add the bread cubes in a single layer onto a baking sheet. Bake until golden brown and crispy like croûtons, 5-8 minutes.

Meanwhile, in a large skillet on medium heat, melt the butter. Add onion, celery and a big pinch of salt and cook until softened, about 5-8 minutes. Add garlic and cook 1 minute.

In a large bowl, mix together toasted bread cubes, onion mixture, broth, egg, cranberries and herb. Stir until everything is moistened and sticking together.

Transfer to a lightly greased 1 qt casserole dish and cover with lightly greased foil. Bake covered for 20 minutes.

Remove the foil and bake uncovered for another 20 minutes or until the top is golden brown and crispy. Serve warm or at room temperature.

Refrigerate leftovers for up to 3 days.

Makes 4 servings.