BEST-EVER STUFFING

By jarren

Ingredients

• 675 g unsliced loaf of white bread, preferably cut into 1/2-in. cubes
• 1 cup dried cranberries
• 2 tablespoons chopped parsley
• 1 tablespoon finely chopped sage
• 2 teaspoons chopped fresh thyme
• 3 tablespoons butter
• 4 celery stalks, finely chopped
• 2 onions, finely chopped
• 1/2 teaspoon salt
• 2 cups no-salt chicken or vegetable broth

Details

Servings 8
Preparation time 20mins
Cooking time 115mins
Adapted from chatelaine.com

Preparation

Step 1

Position oven racks in top and bottom thirds of oven. Preheat to 350F. Arrange bread cubes in a single layer on 2 large baking sheets. Toast in top and bottom thirds of oven, switching sheets halfway through and stirring occasionally, until golden and dry, 15 to 18 minutes. Transfer to a very large bowl. Stir in cranberries, parsley, sage and thyme. Reduce heat to 325F.

Melt butter in a large non-stick frying pan over medium. Add celery, onions and salt. Season with fresh pepper. Cook, stirring often, until onions are soft, 5 minutes. Add to bread mixture. Toss until evenly mixed. Drizzle with broth, stirring to combine. Transfer to a 9 × 13-inch baking dish. Cover with foil.

Bake in bottom third of oven for 15 minutes. Remove foil and stir. Continue baking, uncovered, until hot, about 15 more minutes.

Sausage Stuffing: After preparing bread, cook 375 g mild Italian sausages, casings removed, in 2 teaspoons canola oil in a large non-stick frying pan over medium-high, using a wooden spoon to break up meat, until no pink remains, 3 to 5 minutes. Add celery and onions; omit butter and salt. Continue with recipe.