Apple Cranberry Stuffing

ingredients

• 1 one-pound loaf crusty bread (about 10 cups 1/2 -inch cubed)
• 6 tablespoons unsalted butter
• 1-cup onion, 1/4-inch diced
• 1/2 cup celery, 1/4-inch diced
• 1 jar Stonewall Kitchen Apple Cranberry Chutney
• 1 tablespoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1-tablespoon fresh thyme, (or ½ teaspoon dried)
• 1-teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 1/4 -1 1/2 cups chicken stock

directions

1. Preheat oven to 350 degrees F. Place ¼-inch cubed bread on a baking sheet. Bake 20 minutes or until cubes are dry and light brown.
2. Melt butter in a sauté pan over medium heat. Add onion and celery and sauté until tender.
3. Stir in Stonewall Kitchen Apple Cranberry Chutney, sage, thyme, salt and black pepper. Add chicken stock and heat (reserve about 1/4 cup and add to the stuffing if it needs to be moister).
4. Place bread crumbs in a mixing bowl. Pour Apple Cranberry mixture over bread and toss until uniformly mixed.
5. Use as stuffing in poultry, pork or bake in a greased baking dish until hot for a side dish.