Fruit Dressing/Stuffing

Name: Fruit Dressing/Stuffing
Ingredients: 1 loaf sliced french bread, torn into small pieces/cubes; 1/2 cup (125 ml) real butter; 4 ribs celery, chopped (with tops, if possible); 1 onion, chopped; 2 Granny Smith apples (peeled, cored, diced); 1 cup (225 ml) dried cranberries; 1 14 oz (392 grm). can chicken broth; 2 tbsp (30 ml) ground sage, divided; 1 tsp (5 ml) kosher salt; 1/2 tsp (2 ml) fresh ground pepper

10 ingredients

10 steps

Ingredients

1 loaf sliced french bread, torn into small pieces/cubes
1/2 cup (125 ml) real butter
4 ribs celery, chopped (with tops, if possible)
1 onion, chopped
2 Granny Smith apples (peeled, cored, diced)
1 cup (225 ml) dried cranberries
1 14 oz (392 grm). can chicken broth
2 tbsp (30 ml) ground sage, divided
1 tsp (5 ml) kosher salt
1/2 tsp (2 ml) fresh ground pepper

Directions

1

Place bread cubes in very large bowl; set aside.
2

Melt butter in skillet over medium heat.
3

Add celery & onion; cook until tender-crisp.
4

Add apples & dried cranberries; cook until onion is soft.
5

Add salt, pepper, 1 tbsp (15 ml) sage and half of broth; stir.
6

Pour over bread cubes; toss lightly to combine.
7

Sprinkle remaining 1 tbsp (15 ml) sage over cubes & rest of broth.
8

Mix gently; spoon into greased 9x13 baking dish.
9

Cover with foil; bake at 350 degrees (175 C.) for 35 minutes.
10

Remove foil & continue baking for 10 minutes more, or until top starts to brown.