Stuffing for Thanksgiving

I know if you're making stuffing, you've probably already chosen a recipe and bought the ingredients (Whole Foods was absolutely crazy on Monday morning), but in case you're still undecided, here's what I'm making.  I've made it twice before with good results and figured I wouldn't venture out and experiment this year.  One note - to get the 10 cups of bread cubes, you might need two loaves of bread (only 1 is called for ingredient list).

While I'm on the topic of Thanksgiving, here are just a few of the blessings I'm thankful for this year:

Healthy, happy girls who sleep at night
A loving husband to share my life with
Time with my family (and a new niece or nephew!) this holiday season
Life Christian Fellowship
Understanding friends who have supported me in life's changes this year
A new house we'll move into in 2011

Happy Thanksgiving!

Country Bread Stuffing with Goat Cheese and Cranberries 
(serves 8-10)
adapted from Bon Appetit 11/06

1 (1 pound) loaf crusty white bread (like ciabatta)
1/4 c. olive oil
4 tsp. chopped fresh thyme
1 large garlic clove, minced
6 T butter
1 1/2 c. finely chopped onion
1 1/2 c. finely sliced celery
1 c. finely chopped green bell pepper
1/3 c. chopped fresh parsley
1/2 c. dried cranberries
1 3/4 c. low sodium chicken broth, heated
4 oz. chilled goat cheese, crumbled

Preheat oven to 375 degrees.  Butter a 9x13 glass pan.  Cut bottom crust and short ends off bread.  Cut remaining bread into 1 inch cubes (should yield about 10 cups loosely packed).  Place in a large bowl and add olive oil, thyme and garlic and toss together.  Spread out on a large rimmed baking sheet.  Sprinkle with salt and pepper.  Bake until golden and slightly crunchy, stirring often, about 20 minutes.  Return to same large bowl.

Melt butter in large skillet over medium-high heat.  Add onion, celery and bell pepper.  Saute until vegetables are soft, about 10 minutes.  Mix in parsley and cranberries.

Stir the vegetables into the bread crumbs.  Add hot broth, tossing to coat.  Mix in cheese.  Transfer to the glass pan.  Cover with buttered foil (butter side down!).  Bake about 25 minutes, until heated through.  Uncover and bake until the top is brown, about 25 minutes more and serve!