Stuffing made from brown bread with dried fruits

Ingredients:

• 60 g (4 tbsp) unsalted butter, plus extra for greasing the pan
• 450 g of whole grain brown bread, cut into large cubes
• 3 cloves of garlic, thinly sliced
• 3 coarsely chopped celery stalks
• 1 large red onion, coarsely chopped
• Salt and freshly ground black pepper
• 1 cup dried cherries
• 1 cup coarsely chopped dried apples
• 1 cup coarsely chopped walnuts
• 1 tbsp finely chopped fresh thyme leaves
• 1 tbsp finely chopped fresh sage leaves
• 1 cup vegetable broth
• 1/2 cup apple juice

Preparation:

1. Preheat oven to 180°C. Grease a 33x23 cm baking dish with butter.
   
   Place the bread in a large bowl. Melt 1 tablespoon (15 g) of butter in a large skillet over medium heat. Once it comes to a boil, add the garlic, celery, and onion, season with salt and freshly ground black pepper to taste.
   
   Cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and sage and cook for about 1 minute to release the essential oils.
2. Remove the pan from the heat and add the cherries, apples, and nuts. Transfer to the bowl with the bread and mix well.
3. In a small saucepan, combine the remaining butter with the broth and apple juice and bring to a simmer over medium heat. Pour over the bread mixture and stir. Transfer to the prepared baking dish and bake until golden brown, 30-45 minutes. The dish should be cooked through and the internal temperature should read 160-175°F (70-75°C) with a thermometer.