Makes 12 to 16 servings

Ingredients

• 1 loaf unsliced French bread, cut into 3/4-inch cubes
• 1/4 cup butter
• 3 stalks celery, sliced
• 2 green apples, peeled and chopped
• 1 large onion, chopped
• 1 chicken bouillon cube diluted in 2 cups hot water
• 1 cup dried cranberries
• 1/4 cup maple-flavored syrup
• 2 tsp. dried sage
• 1 tsp. dried rosemary

Directions

Preheat oven to 400°F and spray a 13 x 9-inch baking dish with nonstick cooking spray. Place bread cubes on a baking sheet. Bake for 10 minutes, stirring occasionally, until toasted on the outside but still slightly soft inside. Place in a large bowl and set aside. Heat butter in a large skillet over medium heat. Add celery, apples and onion; cook, stirring frequently, for 10 minutes. Add to bowl with bread cubes and remaining ingredients, stirring until broth has been absorbed. Spoon into prepared baking dish and bake for 1 hour, tenting with foil if top browns too quickly.