Ingredients
- 4 cups whole-wheat bread, cubed
- 4 cups white bread, cubed
- 1 ½ tsp. canola oil
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 apples, peeled and chopped
- 1¾ cups low-sodium chicken broth, divided
- 4 tsp. chopped fresh sage
- 2 tsp. chopped fresh thyme
- ½ cup cranberries, chopped
- Pepper to taste
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Instructions
- Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake until lightly toasted (15-20 minutes).
- While bread is toasting, heat oil in a large, non-stick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened (5-7 minutes). Add apples, cook for 3 minutes longer. Add ¾ cup broth, sage and thyme.
- Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated (5-7 minutes). Add the toasted bread and cranberries. Drizzle remaining broth over the mixture and toss until evenly moistened. Season with pepper.
- Reduce oven temperature to 325°F. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through (35-45 minutes). If you would like a crisp top, uncover for the last 15 minutes of baking.