Preparation

• Preheat your oven to 200°F. Cut the French baguette into cubes and spread them out on baking sheets. Toast until golden and fully dried, about 2 hours.
• In a mixing bowl, combine the dried cranberries with sherry vinegar and 1 cup of vegetable broth. Allow to sit at room temperature until plump, about 15-30 minutes.
• Heat olive oil in a skillet over medium heat. Add the diced Vidalia onion and sauté until translucent, about 5 minutes. Toss in the chopped pecans and toast for 2-3 minutes until fragrant.
• Drain the cranberries, reserving their soaking liquid. Add cranberries to the skillet with onions and pecans, and cook lightly to meld flavors. Mix reserved liquid with remaining vegetable broth.
• In a bowl, whisk together the eggs, combined broth, apple juice, kosher salt, and black pepper until well blended.
• In a mixing bowl, combine the toasted bread cubes with the sautéed mixture and minced sage. Pour the custard mixture over the top and fold gently until everything is coated. Let it sit for 5 minutes.
• Spread the stuffing mixture into a greased 9x13-inch baking dish. Bake in the preheated oven at 350°F for 35-45 minutes until golden brown and firm in the center. Allow to rest briefly before serving.