Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat your oven to 375°, and lightly mist a 2 1/2 quart baking dish with cooking spray.

Step 3

Place a skillet over medium-high heat, and add in 2 tablespoons of the unsalted butter. Once melted and the skillet is hot, add the diced celery and chopped leeks, along with a good pinch of salt and pepper, and saute for 5 to 7 minutes, until softened. Set aside for a moment to ever so slightly cool.

Step 4

Meanwhile, add the remaining 6 tablespoons of butter to a small pan and gently heat until melted.

Step 5

Add cubed challah bread into a large bowl. Then, spoon into that the celery/leek mixture, the Italian seasoning, the white pepper, the chopped parsley and sage, plus the thyme leaves.

Step 6

Then, pour in the melted butter, the whisked eggs, the chicken stock, and the maple syrup. Add a couple of good pinches of salt and black pepper. Then, using clean hands, very gently toss the challah cubes to combine them with these ingredients, just until well coated. (Take care not to break up the challah bread cubes too much.)

Step 7

Add in the hazelnuts and 1 cup of the grated Gruyere cheese, and once again gently mix to combine.

Step 8

Spoon 1/3 of the stuffing mixture into the baking dish, and sprinkle over 1/3 of the dried cranberries. Add another 1/3 of the stuffing mixture, topping with another 1/3 of the cranberries, repeating this process once more with the remaining stuffing and cranberries.

Step 9

Top the cranberry stuffing with the remaining 1/4 cup of Gouda cheese, cover with foil, and bake for 30 minutes. Then, uncover, and bake an additional 15 to 20 minutes, until golden-brown and puffed. Allow the stuffing to cool for 5 minutes.

Step 10

Garnish with a little sprinkle of chopped parsley and thyme leaves, and serve.