Make an easy cranberry stuffing recipe for Thanksgiving.
Leave bread out for a day or two before preparing the stuffing. If the bread is not firm or 'stale' follow the steps below, but if it is, move onto chopping the fresh ingredients.
Preheat the oven to 250F.
Cut the bread into cubes about 3/4 inch in size and place in a single layer on a baking sheet.
Bake for approximately 50 minutes, tossing halfway through. If the bread isn't firm then let it cook a little longer, just 5 minutes at a time.
Turn up the oven heat to 350F.
Chop the onion, celery, and fresh herbs, and then roughly chop the dried cranberries.
Melt the butter in a frying pan over medium-high heat. Add the celery and onion and cook until softened.
Put the bread into a large bowl with the fresh herbs and salt and pepper.
Add the celery and onion along with chicken broth and whisked eggs. Stir to combine.
Pour the mixture into a baking dish, cover with aluminum foil and bake for 30 minutes.
Remove the aluminum foil and bake for a further 30 minutes.