Ingredients
Equipment
Method
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- Cube the bread slices, then place them on the prepared baking sheet in an even layer. Bake in the preheated oven for 30 minutes.
- While the bread toasts, melt the butter over low heat in a medium saucepan. Stir in the rosemary, thyme, salt, chicken seasoning, parsley, pepper, and garlic powder until everything is well combined.
- Add the apple, celery, onion, and dried cranberries to the butter mixture and stir to combine. Bring the butter mixture to a simmer, and simmer for 10 minutes.
- Once the bread cubes finish toasting, transfer them to a 9x13 baking pan. Pour in the butter mixture and toss to combine. Cover with aluminum foil. You can either proceed to step 6 now, or store it in the fridge for up to 24 hours to make ahead. When ready to bake, move to step 6.
- Preheat the oven to 425°F. Stir the chicken broth in with the stuffing, tossing to combine. Cover and bake in the preheated oven for 20 minutes. After 20 minutes, uncover and continue to bake for another 15 minutes. Serve the stuffing.
Nutrition
Notes
This recipe is adaptable. If you need to make it gluten-free for family members, substitute the whole wheat bread with your preferred gluten-free bread cubes. The flavor base remains the same, allowing everyone to enjoy the dish.