Apple-Cranberry Stuffing

I just love stuffing. It's the greatest of all comfort foods at Thanksgiving. The only problem is, everybody you ask has a different idea of what Thanksgiving stuffing should and shouldn't contain, what texture it should or shouldn't be, and whether you should stuff it in the turkey or bake it like a casserole. I'm not going to tell you which way is the right way. Stuffing is deeply personal, and shall remain that way. Okay?

I grew up eating the scoopable, firm version my mom always made, but I've since conformed to my mother-in-law's ways and now make Thanksgiving dressing that's a little more light and crumbly. But there are dozens of ways to make it. Over the years I've made stuffing filled with sausage and apples, chorizo and poblano peppers, mushrooms and bacon, and even oysters. You'll have to trust me on that last one. It's weird, I know, but it's so very good. This particular stuffing falls into the not-so traditional (but not as bizarre as oyster dressing), yet exceedingly delicious category. It's a little more fluffy and crumbly than most dressings, and it's got apples and dried cranberries that give it a certain sweetness that balances out all the bread and savory spices. I love it with a roasted turkey! Here's how to make it.

Can you make apple-cranberry stuffing ahead of time?

Sure can! Once the mixture is in the baking dish, you can wrap it in plastic wrap and refrigerate it, unbaked, for up to 2 days. Pull it from the fridge about 30 minutes before you want to bake it to take the chill off and keep your baking dish from cracking in the hot oven.

What's the best bread to use for apple-cranberry stuffing?

This one calls for country white bread, but don't use that squishy white sandwich bread... you know the one. Look for a denser, sturdier, higher quality white bread. 

Is it better to make stuffing with fresh or stale bread?

You want the bread and nice and dry for stuffing. It holds up better whereas soft, fresh bread can make stuffing soggy. I tend to cube my bread, lay it out on a sheet pan, cover it with a dish towel, and let it dry out a day or two, but you could also dry it out in a low temperature oven if you're in a rush.