Ingredients
8 slices pumpernickel bread, cubed (about 6 cups)8 slices whole wheat bread, cubed (about 6 cups)6 celery ribs, thinly sliced1 large onion, chopped1/4 cup butter, cubed1/2 cup dried cranberries1 teaspoon salt1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1 teaspoon rubbed sage1 teaspoon poultry seasoning1/2 teaspoon pepper2 cups vegetable stock
Preparation
Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside.
Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer.
In a large bowl, combine bread cubes and celery mixture. Add broth and combine.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
