All of the classic stuffing flavors, with the added punch of cranberries, apples, and sourdough!
Preheat oven to 350 degrees F. Place the bread cubes on 2 baking sheets and bake until nice and dry, about 15 minutes, stirring once. Remove allow to cool.
Meanwhile, place the cranberries, water, and maple syrup in a saute pan. Bring to a simmer over medium heat, and simmer until most of the water has evaporated, about 3-5 minutes. Remove to a plate. Wipe out the pan.
In the now-clean pan, melt the butter over medium heat. Add the onion and celery. Cover and cook, stirring now and then, until the onion and celery are tender, about 15 minutes. Add the sage and rosemary and cook 2 more minutes.
Place the bread cubes. apples, onions and celery (along with all the butter) in a large mixing bowl. Whisk together the chicken broth and eggs. Pour over the bread cubes and mix well. Fold in the cranberries.
Pour into a 13x9-inch baking dish. Bake in preheated oven for 25-35 minutes, or until the bread cubes have absorbed the broth.
Remove from heat and allow to sit for 10 minutes before serving. Store any leftovers in the refrigerator for up to 5 days.
DO AHEAD: You can make the bread cubes up to a week in advance. Make sure to store in an air-tight container!
You can cook up the cranberries and onion and celery up to 5 days in advance.
When I first made this recipe, I only used half of an onion. I prefer it with the whole onion, and Reuben likes it better with only half (he's an onion hater). So if you're not an onion fan, you can use the smaller amount!