10 cups bread cubes, preferably slightly stale sourdough or French bread
1/2 cup unsalted butter
1 large yellow onion, finely diced
3 stalks celery, chopped
2 large Granny Smith apples, cored and diced
1 cup fresh or frozen cranberries
2 cups vegetable or chicken broth
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with butter or a small amount of oil to ensure the bread does not stick to the sides during the baking process.
In a large skillet over medium heat, melt the butter. Add the diced onion and celery, cooking them for about five to seven minutes until they become soft and translucent. This step creates the savory base that defines the flavor of the dish.
Stir the diced apples, cranberries, sage, thyme, salt, and pepper into the skillet with the vegetables. Let everything cook together for another three minutes, allowing the fruit to soften slightly and the herbs to release their fragrant oils.
Place the bread cubes in a very large mixing bowl. Pour the warm vegetable mixture over the bread and toss gently to combine. Slowly drizzle the broth over the mixture, a little at a time, folding it in until the bread is moist but not soggy. You might not need all the broth depending on the dryness of your bread.
Transfer the mixture to your prepared baking dish and spread it out evenly. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 20 to 25 minutes until the top is golden brown and crisp.
