Description
This Apple Cranberry Stuffing combines tart apples, sweet dried cranberries, and fresh herbs with toasted sourdough bread, creating a moist and flavorful side dish perfect for holiday meals or any comforting dinner.
Ingredients
Scale
Main Ingredients
- 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
- 1/2 cup (1 stick) unsalted butter
- 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
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- Salt and pepper to taste
Optional Ingredients
- 1/2 cup chopped pecans or walnuts
Instructions
- Toast the Bread: Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and toast for about 15 minutes, stirring occasionally until slightly dry. Set aside and increase oven temperature to 375°F (190°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion and celery and sauté for 5-7 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
- Incorporate Herbs: Add fresh sage, thyme, and rosemary to the skillet. Cook for 1 more minute to release their flavors, then remove from heat and set aside.
- Mix Dry and Sautéed Ingredients: In a large bowl, combine toasted bread cubes, sautéed vegetables and herbs, diced apples, and dried cranberries.
- Prepare Liquid Mixture: In a separate bowl, whisk together beaten eggs and 1 1/2 cups of the broth.
- Combine All Components: Pour the egg and broth mixture over the bread mixture. Gently fold until all bread cubes are moistened. Add additional broth if needed to achieve moist but not soggy consistency.
- Season and Add Nuts: Season the mixture with salt and pepper to taste and fold in optional chopped pecans or walnuts if using.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the stuffing mixture evenly inside.
- Bake the Stuffing: Bake uncovered at 375°F (190°C) for about 45 minutes until the top is golden brown and crispy.
- Rest Before Serving: Let the stuffing rest for 10 minutes after baking to set before serving.
Notes
- Use day-old bread for the best texture; fresh bread can lead to soggy stuffing.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian version.
- Adding nuts gives an extra crunch, but can be omitted to accommodate allergies.
- Herbs can be adjusted based on personal preference or availability.
- For a dairy-free version, substitute butter with olive oil or a plant-based alternative.
