1 (16- to 18-ounce) day-old loaf rustic bread
2 tablespoons olive oil
1/2 cup dried cranberries
1/4 cup unfiltered apple cider vinegar or sherry vinegar
4 thick-cut bacon slices, chopped
3 large leeks, white and tender green parts only, chopped (about 4 cups)
3 large celery stalks, thinly sliced (about 1 cup)
1 Honeycrisp or other firm apple, peeled, cored, and diced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage leaves
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
2 large eggs, beaten
1 1/2 cups chicken or turkey stock, preferably homemade, warmed
2 packed cups bitter greens, such as baby kale or torn mustard greens
Arrange a rack in the middle of the oven and heat to 400°F. Butter or lightly grease a 9x13-inch baking dish; set aside.
Heat a gas or charcoal grill to high heat. Slice the bread in 8 to 10 thick slices and brush both sides of each piece lightly with the oil. Grill the bread on an outdoor grill until it's lightly toasted and has distinct grill marks, 1 to 2 minutes on each side. Set aside to cool.
No grill? You can also grill the bread using a grill pan on the stove, or broil it lightly.
Use your hands to tear the bread into rough 1 1/2-inch pieces and place in a large bowl.
Stir together the cranberries and vinegar in a small bowl. Microwave on HIGH for 30 seconds or until the vinegar bubbles; let stand until the cranberries plump. Do not drain.
Cook the bacon in a large, deep skillet over medium-high heat until very crisp, stirring often, about 15 minutes. Add the leeks and celery and stir to coat; cook until tender, stirring often, 5 to 7 minutes. Add the apple and cook until almost tender, about 3 minutes more.
Stir in the thyme, sage, salt, pepper, and celery seed. Add to the torn bread and stir to combine. Stir in the cranberries.
Add the beaten eggs to the bowl and mix well. Pour 1 cup of the stock over the top and toss well. The mixture should be evenly moist, but not wet. Add more stock if the mixture is dry. Spoon into the prepared dish.
Make ahead: At this point the dressing can be covered and refrigerated overnight. To bake, let come to room temperature for about 30 minutes and then proceed with baking.
Cover tightly with aluminum foil and bake 20 minutes. Uncover and continue baking until the top is browned and a little crunchy, about 20 minutes more.
Immediately add the greens and stir them into the hot dressing. They will wilt down quite a bit. Serve warm.
Recipe Notes
- Vegetarian version: To ke