Cranberry Apple Stuffing

Preheat oven to 350°F (175°C). Spread the 8 cups of 1-inch sourdough bread cubes in a single even layer across the large stainless steel baking sheet. Bake for 10-12 minutes, stirring once halfway through, until cubes are dry to the touch and lightly golden at the edges. Remove from oven and transfer cubes to the chrome wire cooling rack to cool for 10 minutes; leave the oven set to 350°F (175°C) for baking the stuffing later.

Melt 6 tablespoons of unsalted butter in the 28cm stainless steel sauté pan over medium heat. Add the 1 cup diced yellow onion and 1 cup diced celery, cooking for 7-8 minutes, stirring occasionally with the beech wood spoon, until vegetables are soft and translucent with no raw crunch remaining. Season with ½ teaspoon of kosher salt, taken from the fixed oak salt cellar, as they cook.

Add the 1.5 cups diced unpeeled Honeycrisp apple, 2 tablespoons chopped fresh sage, and 1 tablespoon fresh thyme leaves to the sauté pan with the onion and celery. Stir to combine with the wooden spoon, cooking for 3 minutes over medium heat until apples are slightly tender but still hold their shape (avoid overcooking to mushy, applesauce-like consistency). Season with the remaining ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper from the fixed pepper grinder, then remove the pan from heat.

Transfer the fully cooled toasted sourdough cubes from the wire rack to the large 4L stainless steel mixing bowl. Add the cooked apple, onion, celery, and herb mixture from the sauté pan, then pour in the ¾ cup dried cranberries from the small pinch bowl. Toss gently with the wooden spoon to distribute all ingredients evenly, taking care not to crush the delicate toasted bread cubes.

In the clear glass measuring cup, whisk together the 1.5 cups low-sodium chicken broth and 2 beaten large eggs until fully combined with no streaks of egg visible. Slowly pour the egg-broth mixture over the bread mixture in the mixing bowl, tossing gently with the wooden spoon as you pour to ensure every bread cube is lightly moistened. Stop pouring before the mixture becomes soggy; there should be no free-standing pooling liquid at the bottom of the bowl.

Lightly grease the interior of the 9x13 inch matte cream ceramic baking dish with a small pat of unsalted butter to prevent sticking. Scoop the moistened stuffing mixture into the dish, spreading it into a loose, even layer — do not pack the mixture down tightly, as compacting leads to dense, soggy stuffing. Scatter a few extra fresh thyme leaves across the top for subtle garnish before baking.

Cover the baking dish tightly with a sheet of aluminum foil, crimping the edges to create a tight seal. Bake at 350°F (175°C) for 25 minutes, then remove the foil and bake for an additional 18-20 minutes, until the top is crispy and deep golden brown, the edges are bubbling gently, and the stuffing reaches a food-safe internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving to allow the liquid to fully absorb.