Ingredients
10cupswhite sandwich bread cubesabout 1/2-inch cubes
½cupsalted butterdiced into 1 tbsp pieces
2cupscelerydiced
1 ⅓cupsyellow onionchopped
salt
2largeBraeburn applescored and chopped
1cupdried cranberries
4tbspfresh parsleychopped, divided
1tbspfresh rosemarychopped
½tspdried thyme
½tspdried sage
2cupschicken brothlow-sodium, as needed
Preparation
Preheat the oven to 300 degrees F. Transfer the bread cubes to 2 rimmed baking sheets and spread into an even layer.
Place both sheets on 2 opposite oven racks set near the center of the preheated oven and allow to dry through for a total of 30 minutes, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking.
Remove from the oven and set aside. Increase the oven temperature to 325 degrees F.
Melt butter in a large skillet over medium heat. Add the celery and onion, and season lightly with salt. Saute for about 10 to 13 minutes, or until softened.
Add in the apples and saute for about 3 to 4 minutes, or until they begin to break down and soften slightly. Remove from heat, then toss in the cranberries, 3 tablespoons of parsley, rosemary, thyme, and sage.
Pour dried bread cubes into an extra-large mixing bowl. Pour apple mixture over the bread cubes and season lightly with salt to taste. Evenly pour in 1 cup of the chicken broth then gently toss the mixture.
Slowly pour in more broth as needed, and gently toss until the bread has nearly soaked entirely through.
Spray a 13×8-inch baking dish with non-stick cooking spray. Pour bread mixture into the baking dish and gently spread into an even layer.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes, then uncover and bake for 15 to 25 minutes longer, until warmed through and the top is golden brown.
Sprinkle with the remaining 1 tablespoon of parsley, then serve warm and enjoy!
