Sugarman Apple Cran Maple Stuffing Recipe

Stuffing holds all of the dishes of thanksgiving together. Usually a simple dish, soaking up gravy and mashed potatoes in the background. This year, why not make it the star of the show. Sugarman's Apple Cranberry Maple Stuffing will do just that; traditional Thanksgiving flavors with a sweet Vermont twist this dish will not disappoint. Turn the quite hero into the MVP of your plate.

Ingredients
10 cups white sandwich bread
½ cup butter (salted)
2 cups celery (diced)
1 1/3 cups yellow onion (chopped)
2 large apples (Braeburn apple)
1 cup dried cranberries
3 tbsp Sugarman's Pure Maple Syrup
4 tbsp chopped parsley (divided)
1 tbsp fresh rosemary
½ tsp dried thyme
½ tsp dried sage
2 cups chicken broth
Salt to taste

Directions
Start off by preheating your oven to 300 degrees F. In a baking sheet, spread crumbs into an even layer (you might need two baking sheets depending on what size baking sheet you have). Place your baking sheet(s) in the oven while it's preheated to allow your bread to fully dry out. Toss bread cubes and rotate the baking sheets halfway through baking (about 30 minutes). Once time is done and bread, it dries through removing the baking sheets from the oven and set aside. Increase your oven temperature to 325 degrees F. 

In a large skillet, melt butter over medium heat. Add in Sugarman's Pure Maple Syrup, celery, onion, and season lightly with salt. Cook for 10-13 minutes or until the mixture is sautéed. Add in your apples and continue to cook until the apples breakdown and being to soften (this should take 3-4 minutes). Remove from heat and add to the cranberries, 3 tbsp parsley, rosemary, thyme, and sage. In a large mixing bowl combine bread cube, and apple mixture. Season lightly with salt and pour in 1 cup of the chicken broth, adding more broth is the bread is not fully soaked through. 

Pour your stuffing onto a baking dish (make sure to add non-stick cooking spray to your dish and spread stuffing onto an even layer). Cover the baking dish with foil and bake for 15 minutes then bake covered for another 15 to 25 minutes. Sprinkle with parsley and enjoy!