Turkey Stuffing with Cranberries

Ingredients

• 1 loaf rustic bread (example: Costco)
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 to 1 cup dried cranberries
• 1 to 1.5 Tbsp dried or fresh thyme
• 1 to 1.5 Tbsp dried or fresh sage
• Butter or oil
• Salt and pepper
• Broth or water, if needed

Directions

1. The night before, shred bread by hand. Place in a large, shallow pan in the oven at the lowest temperature, checking and tossing it every hour until fairly dry.  Turn off the oven and leave the pan inside, to dry out the bread overnight.
2. The next day, heat butter or oil in a pan, and saute the onions and celery until slightly soft.  Season with salt and pepper.
3. Combine bread, onions, celery, and spices together until evenly distributed.  Add salt and pepper to taste, and if too dry, add broth or water to moisten.
4. Stuff the turkey cavity, or cover the pan with foil lightly coated with butter.  If cooking in the pan, bake at 350 degrees for 30 minutes. Remove foil, and cook for another 10-15 minutes.