The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.
- Total Time:
- Servings: 12
Photography: Anna Williams
Source: Martha Stewart Living, November 2016
- 6 tablespoons unsalted butter, plus more, room temperature, for baking dish
- 1 large loaf crusty white bread, such as pane Pugliese, cut into scant 1-inch cubes (12 cups)
- 1 large onion, coarsely chopped (3 cups)
- 3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
- 4 cloves garlic, minced (2 tablespoons)
- Kosher salt and freshly ground pepper
- 1/2 cup dried cranberries
- 1 tablespoon plus 1 teaspoon chopped fresh rosemary
- 2/3 cup dry white wine, such as Sauvignon Blanc
- 1 1/2 cups pecans, toasted and coarsely chopped
- 1/2 cup packed coarsely chopped fresh flat-leaf parsley
- 2 cups low-sodium chicken broth, plus more if needed
- 3 large eggs, lightly beaten
Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.