Ingredients:

  • 1 large loaf (approx. 1.5 lbs / 680 g) sturdy, rustic bread, cubed and dried overnight
  • 6 Tbsp (85 g) unsalted butter
  • 1 large (approx. 200 g) yellow onion, finely diced
  • 2 cups (475 ml) diced celery (approx. 4 large stalks)
  • 1 medium tart apple (e.g., Granny Smith or Bramley), peeled and diced
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • 3 Tbsp (45 ml) fresh sage, finely chopped
  • 1 Tbsp (15 ml) fresh thyme leaves
  • 1/2 cup (120 ml) dried cranberries
  • 2 cups (475 ml) low-sodium chicken or vegetable stock (warm)
  • 1 large egg, lightly beaten (for binding)

Instructions:

  1. Cube the day-old bread and ensure it is sufficiently dry. If necessary, toast the cubes on a baking sheet at 300°F (150°C) for 10-15 minutes until crispy but not browned. Transfer the dried bread cubes to a very large mixing bowl.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Sauté gently for 5–7 minutes until softened and translucent.
  3. Add the diced apple, salt, and pepper. Cook for another 3 minutes until the apple begins to soften slightly. Remove the skillet from the heat and stir in the fresh sage and thyme.
  4. Pour the hot butter and vegetable mixture evenly over the dried bread cubes. Toss gently to coat. Add the dried cranberries.
  5. In a separate bowl, whisk together the warm stock and the lightly beaten egg. Pour this wet mixture over the bread mixture. Toss very gently until all cubes are moistened, being careful not to turn the mixture into mush.
  6. Generously grease the insert of a 6-quart slow cooker. Transfer the dressing mixture to the slow cooker insert. Press down lightly to level the surface, but do not compress tightly.
  7. Place a clean kitchen tea towel directly over the slow cooker insert opening, then secure the lid firmly on top (this absorbs condensation). Cook on the LOW setting for 3.5 to 4 hours.
  8. Serve immediately. If a firmer, golden top is desired, spoon the dressing into an oven-safe casserole dish and bake at 400°F (200°C) for 10–15 minutes before serving.