About the Recipe
Ingredients
INGREDIENTS:
1 (16-22 oz.) loaf dense sourdough or country white bread, cubed (about 14 cups)
1 c salted butter
2-3 medium yellow onions, chopped
4-6 stalks celery, chopped
2 small Gala apples, chopped, skin on.
1-4 T dried/fresh sage (to taste)
1 t dried Marion Acres rosemary
1/2 t kosher salt
4 c HFM turkey broth
1 c water to boil with broth
1 c dry Chardonnay (Optional - James recommends the SUZOR 2024 Tower Chardonnay.)
1 c dried cranberries
DIRECTIONS:
1. Spread out the bread cubes on two baking sheets, loosely cover, and let dry out for 24 to 48 hours.
2. Preheat the oven to 375°F.
3. In a large Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add the sage and salt, and stir to combine. HINT: Sage can be prepared three ways: Use dry rubbed sage, saute fresh sage leaves in butter until crispy, or cut fresh sage leaves into strips (chiffonade).
4. Add 3 1/2 cups of broth to the Dutch oven. Bring it to a simmer and cook until the apples are just tender, 6 to 7 minutes. Remove from the heat. Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining 1/2 cup of broth, if needed.
5. Transfer to a greased, 13-by-9-inch baking dish. Bake, covered for 20 minutes. Then, uncover and bake until golden brown and crisp on top, 35 to 40 minutes. Let rest for 10-20 minutes before serving.
Serve with a chilled Muller Thurgau or Sparkling Brut white.
Photo Credit: Baker Bettie