Adapted from her new cookbook, “Summerland.”
Ingredients:
1 (2-pound) loaf of sourdough bread 1 pound (4 sticks) butter 2 stalks celery, medium diced 2 sweet onions, medium diced 2 apples (preferably Gala or Yates), peeled, cored, and medium diced 10 leaves fresh sage, thinly sliced Freshly ground pepper Kosher salt 2 cups chicken, turkey or vegetable stock 1⁄2 cup dried cranberries
Preparation:
Preheat the oven to 350 degrees. Dice the bread into 1-inch cubes and place on a baking sheet. Toast in the oven until golden brown, about 15 minutes; set aside. If baking the dressing right away, leave the oven at 350° F. (You can toast the bread several days in advance and store in an airtight container or bag.)
Melt the butter in large sauté pan over medium heat. Add the celery and onions and sauté until softened, 5 minutes.
Add the apples and sauté for another 5 minutes. Add the sage and season with salt and pepper. Add the stock and cook for 10 minutes, until it just comes to a simmer. Add the cranberries and stir.
Place the toasted bread cubes in a large bowl and pour the hot vegetables and stock over them; toss until well coated. Transfer to a 9 x 14-inch casserole dish and bake, uncovered, for 30 minutes, until the top is crispy.