Description
This Cranberry Apple Stuffing is a delightful blend of tart cranberries, sweet Honeycrisp apples, and aromatic fresh herbs, all combined with toasted artisan sourdough bread cubes and slow-baked to perfection. It offers a perfect balance of flavors and textures, making it an ideal side dish for holiday meals or any comforting family dinner.
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
- 3/4 cup dried cranberries
Herbs
- 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
- Salt and freshly ground black pepper to taste
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
- Cooking spray (for baking dish)
Instructions
- Toast the bread cubes: Preheat your oven to 300°F (150°C). Cut your artisan sourdough bread into cubes and spread them evenly on one or two baking sheets. Bake for 25 minutes, tossing the bread cubes halfway through to ensure even toasting. Remove from the oven and set aside while you prepare the vegetable mixture. Then, increase the oven temperature to 325°F (163°C).
- Sauté vegetables and fruits: Melt the unsalted butter in a large skillet over medium-high heat. Add the diced onion, celery, salt, and freshly ground black pepper. Sauté for about 7-8 minutes until the vegetables are softened and fragrant. Next, incorporate the diced apples, dried cranberries, and the fresh herbs—thyme, rosemary, sage, and parsley. Continue to sauté for another 3-4 minutes to marry the flavors and soften the apples slightly.
- Combine bread and vegetable mixture: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture. This will form the base of your stuffing.
- Prepare the broth mixture: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this over the bread and vegetable mixture. Stir thoroughly to ensure everything is evenly coated. Season with additional salt and pepper as desired. If the mixture feels too dry, add an extra 1/4 to 1/2 cup of chicken broth—your stuffing should be moist but not soupy.
- Bake the stuffing: Spray a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly. Cover the dish with foil and bake in the preheated oven at 325°F (163°C) for 15 minutes. Afterward, remove the foil and continue baking uncovered for an additional 20 minutes, allowing the top to brown slightly and develop a slight crust.
- Serve: Remove the stuffing from the oven and let it sit for a few minutes before serving. Enjoy this warm, flavorful side dish at your holiday feast or any cozy meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure the bread cubes are well toasted to prevent sogginess in the stuffing.
- Adjust the amount of chicken broth depending on the moisture of your bread for ideal texture.
- Fresh herbs can be substituted with 1 teaspoon each of dried herbs if fresh are unavailable.
- Storing leftovers in an airtight container in the refrigerator can keep this stuffing fresh for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
