Apple Cranberry Dressing

• spray Nonstick spray
• 8 c. day old French baguette, cubed
• 2 tbsp. canola oil
• 2 fresh celery stalks, chopped
• 1 large red onion, chopped
• 4 fresh tart apples, cored and chopped into ½" to 1” pieces
• ½ c. fresh cranberries
• 1 tbsp. fresh sage, chopped
• 1 ½ tsp. fresh thyme, chopped
• 3 tsp. Kosher salt and freshly ground black pepper, to taste
• 1 ¾ c. chicken broth
• ½ c. red seedless grapes

Preheat oven to 350°F. Lightly grease a 9x13” baking dish with nonstick spray and set aside. Spread bread in an even layer on a baking sheet and bake until lightly toasted, 15-20 minutes. Cool to room temperature, then transfer bread to a large mixing bowl; set aside.

Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 5 minutes. Add apples, cranberries, sage, and thyme to the pan and cook 3 more minutes. Season with salt and pepper, to taste. Reduce heat to low, and add chicken broth; bring to simmer.

Add apple cranberry mixture to the mixing bowl with the bread. Add grapes and lightly toss entire mixture until combined. Transfer mixture to prepared baking dish; cover with foil and bake until heated through, 35-45 minutes. For a crisp top, uncover for the last 15 minutes of baking.