Apple-raisin sourdough stuffing
9 slice(s), medium, stale
3 large, Granny Smith, peeled and coarsely chopped
¾ cup(s), or dried cranberries
4 rib(s), medium, finely chopped
1 small, finely chopped
Canned chicken broth
- Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
- Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
- Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
- Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.