Apple-Cranberry Dressing

This apple-cranberry dressing is a must for your Thanksgiving spread.

Apple-Cranberry Dressing
Makes 8 servings
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  1. 2 cups chicken broth
  2. 1 cup dried cranberries
  3. 1/4 cup butter
  4. 1 onion, chopped
  5. 1 cup chopped celery
  6. 2 Granny Smith apples, cored and finely chopped
  7. 1 (10 3/4-ounce) can cream of celery soup
  8. 3 large eggs
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon ground black pepper
  12. 8 cups toasted Hawaiian sweet bread cubes
  1. In a small bowl, combine chicken broth and cranberries; let stand for 30 minutes.
  2. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. In a large skillet, melt butter over medium heat. Add onion and celery; cook, stirring occasionally, for 5 minutes or until tender. Add apple, and cook, stirring occasionally, for 5 minutes.
  4. In a large bowl, whisk together soup and next 4 ingredients. Stir in chicken broth mixture and vegetable mixture. Gently stir in toasted bread until moistened. Spoon into prepared pan.
  5. Bake for 45 minutes or until center is set.
Paula Deen Magazine