Description
This Cranberry Apple Stuffing is a delightful blend of tart cranberries, sweet Honeycrisp apples, and fragrant fresh herbs combined with artisan sourdough bread cubes. Toasted to perfection and baked with a rich mixture of sautéed vegetables and broth, this stuffing offers a moist, flavorful side dish perfect for holiday feasts or comforting dinners.
Ingredients
Scale
Bread
- 1 loaf artisan sourdough bread, cut into cubes (about 9-10 cups)
Vegetables and Fruits
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
Herbs and Seasonings
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
Other Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup dried cranberries
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
Instructions
- Toast the Bread Cubes: Preheat your oven to 300°F (150°C). Cut the loaf of artisan sourdough bread into cubes, approximately 9-10 cups in volume, and spread them evenly on one or two baking sheets. Bake for 25 minutes, turning the cubes halfway through to ensure even toasting. Once done, remove from the oven and set aside. Then increase the oven temperature to 325°F (163°C).
- Sauté Vegetables and Fruits: In a large skillet, melt 6 tablespoons of unsalted butter over medium-high heat. Add 1 cup diced yellow onion, 1 1/2 cups diced celery, salt, and freshly ground black pepper to taste. Sauté for 7-8 minutes until the vegetables become soft and fragrant. Stir in 2 diced Honeycrisp apples, 3/4 cup dried cranberries, and the chopped fresh herbs—1 tablespoon each of thyme, rosemary, and sage—and cook for another 3-4 minutes to meld the flavors.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the vegetable and fruit sauté mixture. Then, in a separate bowl, whisk together 1 egg with 2 cups of low sodium chicken broth. Pour this mixture over the bread and vegetables, stirring gently to combine. Adjust seasoning with additional salt and pepper, and add extra chicken broth (about 1/4 to 1/2 cup) if needed so the stuffing is moist but not soupy.
- Bake the Stuffing: Transfer the stuffing mixture into a 9×13 inch baking dish sprayed with cooking spray. Cover the dish with aluminum foil and bake at 325°F for 15 minutes. Remove the foil and continue baking for an additional 20 minutes to achieve a lightly browned, crispy top layer. Remove from the oven and serve warm.
Notes
- Use day-old bread or slightly stale sourdough for better texture in the stuffing.
- To make this recipe vegetarian, substitute chicken broth with vegetable broth and omit the egg or replace with a vegan binder.
- Fresh herbs can be substituted with 1 teaspoon each of dried herbs, but fresh is preferred for better flavor.
- Adjust broth quantity based on bread absorbency; stuffing should be moist but not overly wet.
- This stuffing can be prepared a day ahead and refrigerated, then baked just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
