Page 272 - Turkey Book from Meathead

1| Prep. Slice the bread and grill it over medium heat (or toast it) to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" on all sides. Precision not required! Leave the crust on.
2| Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, dried cranberries , salt, and pepper, and cook for only 1 minute.
3| Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings. Take 6 eggs, mix them with a fork in a bowl, and add them to the unbaked stung mix.
4| Spread butter thickly in the wells of a mun pan and press the stung in, mounding it high.
5| To cook on the grill. Set up a grill for 2-zone cooking and preheat the indirect side to 325°F (the same temp
for cooking your turkey). Cover the pan with foil and bake on the indirect side for about 60 minutes until it is at least 160°F in the center. It should be golden and crisp on top, and firm but not too wet in the center.
6| To cook indoors. Set the oven to 325°F. Put the roasting pan in the middle or on an upper rack. Don't put it on the bottom rack or it will burn. Bake until the temperature in the center hits a minimum of 160°F and the top starts to brown, about 60 minutes.