Apple-Cranberry Dressing

Stuffing or in this case dressing is the real crown jewel of Thanksgiving. You can keep your turkey for all I care. Dressing is where it’s at! What’s the difference between stuffing and dressing? Stuffing is cooked in the bird and dressing isn’t.

• 6 tablespoons unsalted butter (can substitute with olive oil)
• 1 pound bread cut into bite-size pieces
• 1 large apple
• 1 medium onion
• 2 ribs celery
• 1/2 cup dried apricots
• Handful fresh flat-leaf parsley leaves
• 1/4 cup dried cranberries
• 2 to 3 sprigs fresh thyme
• 1/2 teaspoon salt
• 3 cups chicken or vegetable broth (about 1 1/2 small cans)
• 1 egg
• 2 tablespoons turkey or chicken pan drippings or melted butter (optional)

Preheat oven to 325 degrees F. Grease a shallow 3-quart casserole.

Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.

Core, and chop the apple, onion, celery, apricots, and parsley.

Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, and salt; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.

Beat the egg in a large bowl, and add the toasted bread, and the onion, celery, fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Add pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

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