Simple vegetable bread

Ingredients:

• 4 tablespoons salted butter
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons chopped fresh thyme
• 10 fresh sage leaves, finely chopped
• 2 green onions (white and green parts), finely chopped
• 4 cloves garlic, finely chopped
• 1 package (350 g) bread filling mix, such as Pepperidge Farm (classic flavor)
• 0.5 cups roasted walnuts, chopped
• 0.5 cup chopped fresh parsley
• 0.5 cups dried cranberries
• 2 apples, diced (such as Honeycrisp)
• 2.5 - 3 cups turkey or chicken broth

Preparation:

1. Preheat oven to 350°F (175°C). Spray the bottom and sides of a 9x5 inch loaf pan with cooking spray and set aside.
2. In a large skillet, melt the butter over medium heat. Add the celery, onion, thyme, sage, green onion, a pinch of salt, and a few grinds of black pepper. Cook until the onion and celery are softened, 8-10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large bowl.
3. Add the filling mixture, walnuts, parsley, cranberries, and apples to the bowl with the vegetables and mix well. Add 2.5 cups of broth and mix well to coat all the bread cubes. If the mixture looks dry, add a little more broth, but there should be no liquid at the bottom of the bowl.
4. Pour the mixture into the prepared loaf pan and press firmly into place. Cover with foil, place on a baking sheet, and bake for 1 hour. Increase the oven temperature to 200°C (400°F). Remove the foil and continue baking until golden brown, another 25-30 minutes.
5. Serve the bread hot or let it cool slightly and then transfer it to a plate. Alternatively, let it cool completely, then slice it into 2.5 cm thick slices with a serrated knife and fry it in butter in a frying pan.