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CRANBERRY APPLE DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Thompson Estate in Rockwall, Texas in 1995. 11 cups cubed French bread 8 slices bacon 1 large white onion chopped 1 large clove garlic minced 1 large tart apple cored and coarsely chopped 1/2 cup dried cranberries 1/2 cup apples cider 1/4 cup snipped flat leaf parsley 3 tablespoons snipped fresh thyme 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/2 cup chicken broth Place bread crumbs in a roasting pan then bake uncovered at 350 for 10 minutes stirring once. Transfer bread crumbs into a very large mixing bowl and set aside. In a skillet cook bacon until crisp. Remove bacon reserving drippings in skillet. Crumble bacon and set aside. Add onion and garlic to drippings and cook over medium until onion is tender stirring frequently. Remove from heat then stir in apple, cranberries, cider, parsley, thyme, pepper and salt. Add apple mixture and bacon to bread crumbs then toss gently to mix. Drizzle with enough broth to moisten then toss lightly. Place stuffing in a three quart casserole and bake uncovered at 325 for 40 minutes.