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Stuffing, apple

Source of Recipe

from hungry monster
Stuffing, apple

8 c. cubed stale bread, (about 12 slices)
2 stalks chopped celery
1 large chopped onion
4 chopped apples, (ones that keep their shape when baked are best)
1 1/2 tsp. poultry seasoning
1 tsp. dried thyme
1/2 c. chopped cranberries
1 1/2 c. vegetable stock/broth
salt and pepper to taste

Preheat oven to 350. Lightly grease, or coat with non stick cooking spray, a 10 c. casserole dish.
Spread the bread cubes on a baking sheet and toast for 15 - 20 minutes, until lightly toasted.
Heat a large non stick frying pan over a medium heat.
Place the celery and onion into the pan, cover, and allow to sweat for 5 minutes.
Add 2 tbsp. of the stock and stir to release any browned bits. (deglazing)
Simmer until the liquid evaporates.
Add the apples and 2 tbsp. more of the stock and simmer, stirring, until the liquid evaporates.
Stir in the poultry seasoning, thyme, and 1/4 c. of the stock.
Cover, reduce the heat to low, and simmer until the apples are tender, approximately 5 - 6 minutes.
Pour the bread mixture into a large bowl.
Mix in the cranberries, drizzle with the remaining stock, season with the salt and pepper. Stir lightly.
Transfer to the casserole dish, cover, and bake for 35 - 45 minutes.
Makes 8 servings.