1 large loaf foccacia bread- herb, garlic, cheese, plain - your choice
1/2 cup dried cranberries that have been soaked in hot water to soften
1/4 cup pine nuts or spicy pecans
1/2 cup chopped onions - sauteed to soften about 5-6 minutes
1 T chopped parsley
1 stalk celery with tops chopped fine
1 apple diced can be sauteed along with the onion (optional)
1 1/2- 2 cups low sodium chicken stock
2 T unsalted butter
2 teaspoons ground sage
salt and pepper to taste
Preheat oven to 375 degrees. Cut the bread into about 1 1/2 inch chunks. Arrange in a single layer on a large baking sheet. Toast them in the oven (turning once) until lightly brown and no longer soft- about 10-15 minutes. This step can be done up to 2 days in advance.
Heat the broth ( i start with 1 cup) along with the butter in the microwave till butter has melted. In a large, wide bowl ( i use a pasta bowl) Add all the other ingredients except for the broth. Mix well, using your hands. Slowly add the broth and continue to toss and let the liquid soak into the bread mixture. You want it to be moist, but not soggy, and the bread still has some of it’s shape, but no longer crispy to touch. Add more broth if necessary.
Lightly butter a 2 quart casserole- i like to use Le Creuset because the sides and bottom brown the stuffing. Put the stuffing in and cover tight. Bake for about 30 minutes at 350 degrees, uncover and bake another 10 minutes till the top looks brown and crunchy. The finished dressing should be a combination of lightly moist inner casserole and toasty brown top and bottom.