The night before you intend to serve, preheat oven to 250 degrees F (120 degrees C).
Whole Grain Bread (10 cups)
out on two large baking pans and bake for 20 minutes until golden brown, turning occasionally so that entire mixture is dry. Remove from oven, put in a large bowl, cover with foil and set aside until the next day.
Unsalted Butter (1/2 cup)
in large skillet over medium-high heat. Add
Yellow Onions (1 cup)
Celery (1 cup)
Granny Smith Apples (2 cups)
Poultry Seasoning (3/4 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. Sauté for about 6 minutes until vegetables begin to soften.
Dried Thyme Leaves (1 tsp)
Dried Sage (1 tsp)
Dried Parsley (1/2 Tbsp)
. Continue cooking for another 2 minutes. Add the apples. Cook for an additional 2 minutes, until apple pieces are tender.
Remove from heat and stir the mixture into the dried bread.
Chicken and Wild Rice Soup (1 can)
Chicken Broth (2 cups)
until hot, and pour a third of the hot mixture on top of the bread mixture, combining gently. Add next 1/3 of hot soup/broth and stir gently. Add the final third of hot soup/broth and the
Dried Cranberries (2/3 cup)
and fold everything together gently.
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately, heat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan or 3-quart casserole dish with nonstick spray.
Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Cover with foil during last 15 minutes if you don’t like it crispy on top.
Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 3 days. Reheat in the microwave.