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© Meredith Corporation. All rights reserved. Used with permission.
(about 20 cups)
Preheat oven to 350°F. Spread bread cubes in 2 shallow baking pans and toast for 15 minutes, or until lightly golden, stirring frequently. Cool.
In a large skillet, heat butter over medium-high heat. Add onions, celery, and celery seeds and cook.Cook and stir until soft, about 10 minutes.
In a very large bowl combine garlic, eggs, rosemary, and sage. Add 3 cups of the stock, salt, and pepper. Working in batches, add toasted bread cubes and cooked onion mixture; gently toss to combine.
Divide dressing between 2 lightly greased 3-quart baking dishes. Drizzle each dish with 2 tablespoons olive oil. Cover dishes with foil; refrigerate overnight.
Preheat oven to 350°F. Bake stuffing, covered, for 25 minutes. Remove foil and increase oven temperature to 375°F. Bake about 20 minutes more or until tops are lightly browned and dressing is heated through. Stir 1 cup cranberries into mixture in each dish. Let stand 10 minutes before serving.