Fruit Dressing/Stuffing

• 1 loaf sliced french bread, torn into small pieces/cubes
• 1/2 cup (125 ml) real butter
• 4 ribs celery, chopped (with tops, if possible)
• 1 onion, chopped
• 2 Granny Smith apples (peeled, cored, diced)
• 1 cup (225 ml) dried cranberries
• 1 14 oz (392 grm). can chicken broth
• 2 tbsp (30 ml) ground sage, divided
• 1 tsp (5 ml) kosher salt
• 1/2 tsp (2 ml) fresh ground pepper

1. Place bread cubes in very large bowl; set aside.
2. Melt butter in skillet over medium heat.
3. Add celery & onion; cook until tender-crisp.
4. Add apples & dried cranberries; cook until onion is soft.
5. Add salt, pepper, 1 tbsp (15 ml) sage and half of broth; stir.
6. Pour over bread cubes; toss lightly to combine.
7. Sprinkle remaining 1 tbsp (15 ml) sage over cubes & rest of broth.
8. Mix gently; spoon into greased 9x13 baking dish.
9. Cover with foil; bake at 350 degrees (175 C.) for 35 minutes.
10. Remove foil & continue baking for 10 minutes more, or until top starts to brown.

bread, butter, celery, onion, apples, cranberries, chicken broth, ground sage, kosher salt, ground pepper

Taken from online-cookbook.com/goto/cook/rpage/0019EB (may not work)