APPLE-CRANBERRY STUFFING

12 cups small day-old bread cubes
2 tablespoons margarine
1 small onion, peeled and finely chopped
2 medium ribs celery, diced
2 medium Granny Smith apples, cored and diced
2 tablespoons minced fresh sage (or 2 teaspoons dried sage leaf, crumbled)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
3/4 cup dried cranberries
1/2 cup coarsely chopped pecans
1 1/2 cups liquid (turkey or chicken stock or broth)
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 325 degrees F.

Prepare the bread cubes.

Heat the margarine in a skillet over medium heat. Add the onions, celery and apples; saute 5 minutes.

Combine the bread with the vegetables, sage, thyme, dried cranberries and pecans. Combine the liquid with the cayenne and pour over the stuffing; season with salt and pepper, stirring to combine. Spoon the stuffing into a large casserole dish and cover.

Bake in a preheated 325 degree F oven 45 minutes. Uncover and continue baking 10 minutes.

Servings: 10
Source: Seattle Times; November 08, 2000