Makes 10 servings

12 cups small day-old bread cubes

2 tablespoons butter

1 small onion, peeled and finely chopped

2 medium ribs celery, diced

2 medium Granny Smith apples, cored and diced

2 tablespoons minced fresh sage (or 2 teaspoons dried sage leaf, crumbled)

2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)

3/4 cup dried cranberries

1/2 cup coarsely chopped pecans

1 ½ cups liquid (turkey or chicken stock or broth)

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. Prepare the bread cubes.

2. Heat the butter in a skillet over medium heat. Add the onions, celery and apples; saute 5 minutes.

3. Combine the bread with the vegetables, sage, thyme, dried cranberries and pecans. Combine the liquid with the cayenne and pour over the stuffing; season with salt and pepper, stirring to combine.

4. Spoon the stuffing into a large casserole dish and cover. Bake in a preheated 325-degree oven 45 minutes. Uncover and continue baking 10 minutes.

From The Seattle Times file