Whole Wheat Bread, Apple and Cranberry Dressing

• 8 to 9 ounces whole wheat bread (with crusts), cut into 3/4 to 1-inch cubes (4 to 5 cups)
• 3 tablespoons extra virgin olive oil
• 1 medium or large onion, finely chopped
• 2 stalks celery, diced
• Salt and freshly ground pepper to taste
• 1 large apple, peeled and diced
• 1/4 cup chopped flat-leaf parsley
• 2 teaspoons minced fresh thyme
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed dried sage
• 1/2 cup dried cranberries
• 1 egg
• 1 cup chicken or vegetable stock
• 1 tablespoon unsalted butter

1. Preheat oven to 350 degrees.
2. Oil or butter a 2-quart baking dish.
3. Place cubed bread in a large bowl.
4. Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet.
5. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes.
6. Season with salt and pepper and scrape into bowl with the bread.
7. Add remaining olive oil to bowl and all of the other ingredients except egg and stock.
8. Season generously with salt and pepper and toss well.
9. Beat egg in a small bowl and whisk in 1/2 cup of stock.
10. Scrape into bread mixture and mix together well.
11. Turn into prepared baking dish.
12. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat).
13. Dot top with butter.
14. Cover baking dish with foil and bake for 45 minutes.
15. Uncover and bake another 15 minutes, until top is nicely browned.
16. Serve hot.

whole wheat bread, extra virgin olive oil, onion, stalks celery, salt, apple, flatleaf, thyme, fresh sage, cranberries, egg, chicken, unsalted butter

Taken from cooking.nytimes.com/recipes/1016990 (may not work)