You don’t have to be doing a full holiday meal to enjoy a recipe like this.  I am looking forward to this side dish over this weekend.   You can of course leave off the the giblet if you are a vegetarian.  You can also add sausage to this if you like.

Ingredients:

4 cups cubed whole-wheat bread (approx. 6 slices bread)
4 cups cubed white bread (approx. 6 slices bread)
Giblets from a turkey (liver discarded)
1 cup water
1 T butter or vegetable oil
2 stalks celery (or stems of kamatsuno greens), chopped
1 large onion, chopped
4 apples, peeled, cored and chopped
4 teaspoons chopped fresh sage or 1 1/2 teaspoons rubbed dried sage
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/2 cup chopped fresh or frozen cranberries
1/2-1 cup chicken broth (I use the low sodium)
Salt & freshly ground pepper to taste

1. Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.

2. Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.

3. Heat butter or oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle 1/2 cup broth over the bread mixture and toss until evenly moistened. Add the remaining 1/2 cup broth if cooking in a casserole dish. Season with salt and pepper.

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