Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 40 min
Prep:
15 min
Inactive:
30 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
15 min
Inactive:
30 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.

In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.

In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.

Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.

In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

Pairs well with Chardonnay

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