10 oz bag Arctic® Golden apple slices
10 cups sourdough bread, about one loaf, cubed or torn into small pieces, left overnight to harden
1 stick unsalted butter
2 ribs celery
½ yellow onion
1 cup fresh cranberries
2 ½ cups low-sodium vegetable stock
2 large eggs
2 tbsp fresh parsley, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper, to taste
Nonstick cooking spray
Prep Time: 15 min
Cook Time: 45 min
Serves: 8
1 Preheat oven to 350° F and prepare a large casserole dish with nonstick cooking spray or oil. In a large skillet, melt the butter over medium-high heat.
2 Dice the celery and onion, then add both to the skillet with the butter. Season with salt and pepper and allow to cook until translucent and fragrant, about 5-6 minutes.
3 Meanwhile, chop the fresh herbs and add to a large mixing bowl with the sourdough bread. Dice the apple slices, then add to the mixing bowl along with the fresh cranberries. Pour half of the vegetable stock over the mixture and fold together to combine.
4 Whisk the eggs into the remaining vegetable stock. When the onion-celery mixture is ready, add to the mixing bowl. Fold to combine, then pour the remaining liquid over the top.
5 Transfer to the prepared casserole dish and spread in an even layer. Top with additional herbs if desired and season lightly with salt and pepper. Cover with foil and bake for 30 minutes.
6 After 30 minutes, remove the foil and return to the oven to bake 10-15 minutes more, or until the top begins to brown. Allow to cool slightly before serving and garnish with additional herbs if desired. Serve immediately, or keep warm until ready to serve.
To learn more about Arctic® Apples, visit www.arcticapples.com
