Rotisserie Pan Bread Stuffing with Cranberries and Apples

 

I need four things on Thanksgiving. Turkey Gravy Mashed potatoes Stuffing. Oh, and a glass of wine or two. Everything else is nice; those four are mandatory, or it’s just not Thanksgiving. Here is number four – the simple stuffing recipe that I use for Thanksgiving, loosely based on a recipe Pam Anderson published years …

What you will need

11″ by 15″ foil pan (or 12″ by 16″ oval turkey roasting pan)

8 tablespoons butter (1 stick)

2 large onions, diced

2 stalks celery, diced

3 apples, peeled, cored and diced (granny smith or other tart baking apple)

3 cloves garlic, crushed

2 teaspoons kosher salt

1 tablespoon fresh thyme leaves (or 1 1/2 teaspoon dried thyme)

1 tablespoon minced fresh sage leaves (or 1 1/2 teaspoons dried sage)

2 pounds dried bread cubes (look for the bags in the bakery of your local grocery store)

5 ounces dried cranberries (1 cup)

4 cups chicken stock, preferably homemade

2 teaspoons kosher salt (if using homemade chicken stock)

2 teaspoon fresh ground black pepper

2 eggs, beaten

Don’t want to cook it in your drip pan? No worries, cook it in the oven. Put it in a regular baking dish instead of a foil pan, then replace step 3 with: Cover the pan with foil, but don’t cut the slits into the foil. Put the pan in a preheated 350°F oven and cook for 45 minutes, remove the foil and cook until browned on top, about 15 more minutes.

This stuffing for a crowd. If you are serving eight people or less, you’ll want to make a smaller batch of stuffing. Halve the ingredients and cook in a 9 by 13 pan. Cook covered with foil for 30 minutes, then 15 minutes uncovered.

You need a really big bowl for step 2. If your bowl isn’t big enough to hold all the bread at once, start with enough bread to fill the bowl 3/4 of the way full, stir in the sauteed aromatics, then stir in a couple cups of the chicken broth. Continue to add more bread and chicken broth as the mixture settles, until all the bread and broth are added.

I buy dried bead in the bakery section of my local grocery store. They run old bread through their bread slicer and bag it up. I look for bags with a mix of different breads – white, wheat, pumpernickel – to get a blend of color.

If you want to get really adventurous, you can swap multiple drip pans underneath the turkey during the two hour cooking time. Start with rotisserie sweet potatoes, remove them at the one hour mark, and replace with the pan full of stuffing.

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