A Different Stuffing

• 3/4 pound whole grain bread
• 6 tablespoons butter
• 1 1/2 cups chopped shallots (approximately 1/2 pound whole shallots)
• 1/2 cup dried cranberries
• 1/2 cup pulp-free orange juice
• 2 1/2 cups peeled and chopped apples (approximately 3/4 to 1 pound)
• 2 teaspoons marjoram
• 3/4 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground allspice
• 1/2 cup walnuts, coarsely chopped
• 3/4 teaspoon lemon peel
• 1 cup low-sodium chicken broth 

The sweet/savory flavor of this stuffing will have your friends and family "stuffing" themselves.

Preheat oven to 325 degrees.
With a serrated bread knife, slice bread into 1/3-inch cubes. Spread bread cubes in two shallow baking pans and bake in upper and lower thirds of oven, switching position of the pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans, then transfer to a large bowl.
Melt butter in a large heavy skillet (or Dutch Oven) over moderate heat. Add shallots and cook, stirring frequently, until shallots are browned, 15 to 20 minutes.
Simmer dried cranberries and orange juice in a heavy saucepan, stirring occasionally, until juice is absorbed (6 to 8 minutes).
Add apples to the browned shallots along with marjoram, salt, pepper, nutmeg and allspice. Cook, stirring occasionally, until apples begin to soften, about 8 to 10 minutes.
Transfer the prepared cranberries with juice and the apple mixture to the large bowl with bread cubes. Add lightly toasted walnuts, lemon peel, and stock, and toss well.
Transfer stuffing to a well-buttered 2 1/2 quart oven-proof shallow baking dish. Cover and bake in the middle of the oven for 30 minutes, then uncover and bake until browned, another 30 minutes or so. Enjoy!

Chef Suggestions

Choose a tart apple, such as Gala or Cortland.  Good Eating!