Description
This Apple Cranberry Stuffing combines the tartness of fresh apples and dried cranberries with aromatic herbs and buttery sautéed vegetables, creating a moist and flavorful side dish perfect for holiday meals or comforting family dinners.
Ingredients
Scale
Bread and Fruit
- 1 loaf (about 1 pound) day-old sourdough or whole grain bread, cubed
- 2 large Honeycrisp or Granny Smith apples, diced
- 1 cup dried cranberries
Vegetables and Herbs
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
Others
- 1/2 cup (1 stick) unsalted butter
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- Salt and pepper to taste
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Toast Bread: Preheat your oven to 300°F (150°C). Spread the bread cubes evenly on a baking sheet and toast for about 15 minutes, stirring occasionally, until they are slightly dry. Remove and set aside. Increase the oven temperature to 375°F (190°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéeing until softened and translucent, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Incorporate Fresh Herbs: Mix in the chopped sage, thyme, and rosemary. Continue cooking for an additional minute to release their flavors. Remove the skillet from heat and set aside.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable and herb mixture, diced apples, and dried cranberries.
- Mix Egg and Broth: In a separate bowl, whisk together the beaten eggs and 1 1/2 cups of the chicken or vegetable broth.
- Moisten Bread Mixture: Pour the egg and broth mixture over the bread mixture. Gently fold everything together to ensure each bread cube is moistened. If needed, add more broth to achieve a moist but not soggy consistency.
- Season and Add Nuts: Season generously with salt and pepper. If using, fold in the chopped pecans or walnuts. Mix well.
- Prepare for Baking: Transfer the stuffing mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Bake: Bake uncovered in the preheated 375°F (190°C) oven for approximately 45 minutes, or until the top is golden brown and crispy.
- Rest Before Serving: Allow the stuffing to rest for about 10 minutes before serving to let flavors meld and texture set.
Notes
- Using day-old bread is crucial to prevent sogginess; fresh bread will absorb too much moisture.
- Feel free to substitute herb quantities based on availability but keep sage as a primary flavor.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Adding nuts adds a delightful crunch but can be omitted for nut-free diets.
- Stuffing can be prepared a day in advance and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 270 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: apple cranberry stuffing, holiday stuffing recipe, Thanksgiving side dish, autumn stuffing, sourdough stuffing
