Apple and Cranberry Stuffing
16 cups 1-inch bread cubes (white or whole wheat)
4 Tbsp unsalted butter
2 cups medium-diced yellow onion (about 2 large onions)
2 cups sliced celery (about 3 large stalks)
2 Granny-Smith Apples, unpeeled, cored and large diced
2 TBSP chopped flat-leaf parsley
1 1/2 tsp minced fresh rosemary leaves
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup chicken stock
2 cups dried cranberries
1/2 cup sliced blanched almonds (optional)
Preheat oven to 300º F.
Put the bread cubes on a 13x18x1" baking sheet and bake them in the oven for 7 minutes until toasted.
In large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt and pepper. Saute for 10 minutes until the vegetables are soft.
Combine the bead cubes and cooked vegetables in a large bowl and add the chicken stock, cranberries and almonds (if desired).
Place the stuffing into neck of the cavity of the turkey first, then into the main cavity and cook the turkey as instructed by the packaging on the bird. For a 12 1/2 pound turkey, I roast at 375º for one hour, basting frequently. I then reduce the heat to 325º for 3 1/2 more hours.