Ingredients:

  • 8 cups of stale bread, cubed (approximately 1 loaf or 240g)
  • 1 cup of vegetable or chicken broth (240ml)
  • 1 medium onion, finely chopped (about 150g)
  • 2 celery stalks, diced (about 150g)
  • 1 cup of dried cranberries or cherries (150g)
  • Zest of 1 orange
  • Zest of 1 lemon
  • Juice of 1 orange (about 80ml)
  • Juice of 1 lemon (about 40ml)
  • 1 tablespoon fresh thyme leaves, chopped (15g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2g)
  • 4 tablespoons unsalted butter, melted (60g)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large sauté pan, melt butter over medium heat. Add chopped onion and celery; cook until softened, about 5-7 minutes.
  3. In a large bowl, combine cubed bread, cooked onion and celery, dried cranberries, citrus zests, thyme, parsley, salt, and pepper.
  4. Pour in orange and lemon juice; mix until well combined.
  5. Gradually add broth, stirring until the mixture is moist but not soggy.
  6. Transfer the stuffing to a greased baking dish, spreading it evenly.
  7. Cover with foil and bake for 25 minutes.
  8. Remove foil and bake for an additional 15-20 minutes until golden and crispy on top.