- 16 slices Roman Meal bread, toasted or grilled
- 2 cups chicken or vegetable broth
- 1 cup dried cherries or cranberries
- 1/3 cup olive oil
- 3 large onions, diced
- 2 Granny Smith apples, cored and diced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 cup pecans, chopped and toasted (optional)
- Salt and black pepper to taste
- Preheat oven to 350 degrees F.
- Place bread cubes on two baking sheets in single layer. Bake 15 minutes, stirring several times, until golden brown; remove from oven.
- Meanwhile, heat broth in small saucepan over high heat. Add cherries; remove from heat. Heat oil in large skillet over medium heat. Add onions and apples; cover. Cook 15 minutes, stirring occasionally, until softened.
- Place broth with cherries and onion-apple mixture in large bowl. Stir in bread cubes and herbs; season with salt and pepper. Add pecans if desired. Transfer into 3-quart casserole or 9×13-inch baking dish; cover with foil.
- Bake 30 minutes; remove foil. Bake an additional 10 to 15 minutes until top is slightly browned.