Apple-Cranberry Dressing
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If you love dressing, then you have to try this delicious |
| 6 | tbsp unsalted butter, plus more for the pan |
| 1 | lb sliced country white sandwich bread |
| 1 | large cooking apple |
| 1 | medium onion |
| 2 | ribs celery with leaves |
| ½ | cup dried apricots |
| Handful fresh flat-leaf parsley leaves | |
| ¼ | cup dried cranberries |
| 2 | to 3 sprigs fresh thyme |
| ½ | tsp kosher salt |
| Pinch fennel seeds, optional | |
| 3 | cups chicken broth (about 1½ small cans) |
| 1 | large egg |
| 2 | tbsp turkey or chicken pan drippings or melted butter |
DIRECTIONS:
| 1. | Preheat oven to 325ºF. Butter a shallow 3-quart casserole. Cut or tear bread into bite- |
| size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until | |
| slightly dry and crisp, about 15 to 20 minutes. Cool. | |
| 2. | Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. |
| Chop the parsley. Melt the 6 tbsp butter in a large skillet over medium-high heat. Add | |
| the apple, onion, celery, apricots, cranberries, thyme, salt, and fenne seeds; cook until | |
| soft, about 5 minutes. Add the broth and parsley and bring to boil. Remove from the | |
| heat. | |
| 3. | Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; |
| toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, | |
| uncovered, until the top is crusty, about 40 minutes. | |
| 4. | Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp |
| and golden, about 20 minutes more. |