- Preheat oven to 325 degrees F. To speed-dry the bread, place bread cubes in a roasting pan. Bake for 10 to 12 minutes or until cubes are dry, stirring once. Transfer bread cubes to an extra-large bowl; set aside.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. Add onion and garlic to reserved drippings. Cook until onion is tender, stirring frequently. Remove from heat. Stir in coarsely chopped apple, dried cranberries, apple cider, parsley, snipped or dried thyme, pepper, and salt.
- Add bacon and apple mixture to bread cubes; toss gently to combine. Drizzle with enough broth to moisten, tossing lightly. Place stuffing in a 3-quart casserole. Cover and bake for 30 to 40 minutes or until mixture is heated through. If desired, garnish with apple wedges and thyme sprigs. Makes 16 servings.
From the Test Kitchen
To dry the bread overnight, spread the bread cubes in shallow baking pans and let stand overnight at room temperature. Store in an airtight container at room temperature for up to 1 week. Prepare the stuffing as directed and place in the 3-quart casserole (do not bake). Cover and chill for up to 4 hours. Preheat oven to 325 degrees F. Cover and bake for 45 to 55 minutes or until stuffing is heated through.
Nutrition Facts (Cranberry-Apple Stuffing)
- Per serving:
- 139 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 7 mg chol. ,
- 260 mg sodium ,
- 18 g carb. ,
- 1 g fiber ,
- 3 g pro.