Apple-Cranberry Dressing

 

 


Apple-Cranberry Dressing

If you love dressing, then you have to try this delicious
and sweet version of the classic! With apples,
cranberries, and lots of flavor, this is a recipe you have
to try!

Recipe from Food Network Kitchen's How to Boil Water,
Meredith, 2006
INGREDIENTS:
6 tbsp unsalted butter, plus more for the pan
1  lb sliced country white sandwich bread
1 large cooking apple
1 medium onion
2 ribs celery with leaves
½  cup dried apricots
  Handful fresh flat-leaf parsley leaves
¼ cup dried cranberries
2 to 3 sprigs fresh thyme
½  tsp kosher salt 
  Pinch fennel seeds, optional 
3  cups chicken broth (about 1½ small cans) 
1  large egg 
2  tbsp turkey or chicken pan drippings or melted butter 

DIRECTIONS:
1. Preheat oven to 325ºF. Butter a shallow 3-quart casserole. Cut or tear bread into bite-
size pieces. 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.
2. Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots.
Chop the parsley. Melt the 6 tbsp butter in a large skillet over medium-high heat. Add
the apple, onion, celery, apricots, cranberries, thyme, salt, and fenne seeds; cook until
soft, about 5 minutes. Add the broth and parsley and bring to boil. Remove from the
heat.
3. Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture;
toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake,
  uncovered, until the top is crusty, about 40 minutes. 
4.  Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp 
  and golden, about 20 minutes more.