Rating: 3 stars
322 Ratings
  • 5 star values: 78
  • 4 star values: 37
  • 3 star values: 60
  • 2 star values: 65
  • 1 star values: 82
Kristen Evans Dittami

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Credit: Grant Cornett

Recipe Summary test

hands-on:
50 mins
total:
1 hr 45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes. Spread the pecans on a third rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 5 to 6 minutes; chop.

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  • Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, apples, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

  • Add the bread, broth, eggs, cranberries, pecans, thyme, and ½ teaspoon salt to the mixture and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Nutrition Facts

485 calories; fat 28g; saturated fat 8g; cholesterol 80mg; sodium 771mg; protein 10g; carbohydrates 52g; sugars 17g; fiber 6g; iron 3mg; calcium 86mg.
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