We give the classic holiday side a special fall spin with diced fresh apple, toasted pecans, and dried cranberries. For the vegetarians at your table, you can substitute vegetable stock for the chicken stock. Raisins and walnuts can work in place of the cranberries and pecans.
12 ounces whole-grain bread, cut into 3/4-in. cubes
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 large Fuji apple, diced (about 2 cups)
1 cup pecan halves, toasted and coarsely chopped
1/2 cup dried cranberries
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 cups unsalted chicken stock (such as Swanson)
3 tablespoons unsalted butter, melted
2 large eggs
Est. added sugars 3g
How to Make It
Preheat oven to 400°F.
Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.
Reduce oven temperature to 350°F.
Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.
Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.
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