6 slices whole wheat bread cut into 1/2" cubes
1T olive oil
1 lg onion, chopped
2 lg ribs celery (with some leaves), coarsely chopped
1 1/2 t dried sage (I used "rubbed")
1/2 t freshly ground black pepper (I used 1/4 t)
1/4 t salt
1 can (14.5 oz) reduced-sodium, fat-free chicken broth
3/4 c chopped hazelnuts (I used pecans)
1/3 c snipped unsweetened dried apricot halves
1/3 c unsweetened dried cherries (I used craisins)
Preheat oven to 425 degrees. Coat 8"x 8" or 9"x 9" baking dish with cooking spray.
Place bread cubes in 11" x 7" baking pan. Bake stirring often, until golden and lightly crisp, 10 to 12 minutes. Set aside to cool in pan. Reduce heat to 375 degrees.
Warm oil in medium nonstick skillet over medium heat. Add onion, celery, sage, pepper, and salt and cook stirring often, until tender, 8 to 10 minutes, adding broth 1 T at a time if pan gets dry.
Put onion mixture in large bowls. Add bread cubes, hazelnuts, apricots, cherries, and remaining broth. Mix well and transfer to prepared baking dish. Cover with foil.
Bake 15 minutes until heated through. Uncover and bake 20 to 25 minutes more until crisp and browned.
Do ahead: Cube and toast bread and cut up onion, celery, and fruit the day before.