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  • 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.

Categories: Side Dish  Thanksgiving 
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