Step 1

Spread cubed sourdough on baking sheet, and dry overnight*. Or dry in 250°F oven for 45 minutes to 1 hour, stirring occasionally. Let cool.

Step 2

Preheat oven to 350°F. Coat 8- x 8-inch baking dish with cooking spray.

Step 3

Heat oil in large pan over medium-high heat. Add onions, celery, and garlic. Cook 10-15 minutes, or until vegetables are very soft and fragrant, stirring frequently. Stir in dried sage, poultry seasoning, salt, and pepper and cook 2 minutes more.

Step 4

Beat eggs in a large bowl. Pour in the dried bread cubes, stirring gently until all pieces are covered with the whisked eggs.

Step 5

Add cranberries and diced apples.

Step 6

Stir. Add cooked onions, garlic, and celery, and stir again. If using fresh parsley, stir it in now.

Step 7

Add the bread cube mixture to the prepared baking dish.Melt 2 tbsp. of butter in the microwave. Let it cool to room temperature! Pour the melted butter into a measuring cup with one cup of vegetable broth and stir to combine. Pour the butter and broth mixture evenly over the stuffing.

Step 8

Cover with tin foil and bake for 35 minutes on the middle rack. Remove the tin foil at the 35-minute mark, and return to the oven for another 15 minutes, or until stuffing is golden and puffy.*