Description
This Cranberry Apple Stuffing combines the tartness of dried cranberries with the sweetness of honeycrisp apples and the aromatic flavors of fresh herbs. Toasted sourdough bread cubes provide a sturdy base that soaks up the savory butter, vegetables, and chicken broth mixture. Baked to golden perfection, this stuffing is moist, flavorful, and perfect for holiday meals or any comforting dinner occasion.
Ingredients
Scale
Bread
- 1 loaf artisan sourdough bread cut into cubes (about 9-10 cups)
Vegetables & Fruit
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
Herbs & 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. Cut the sourdough bread into cubes and spread them out evenly on one or two baking sheets. Bake for 25 minutes, tossing halfway through to ensure even toasting. Once golden and dry, remove from the oven and set aside. Increase the oven temperature to 325° F.
- Sauté Vegetables and Fruit: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced yellow onion, celery, salt, and pepper. Sauté the mixture for 7 to 8 minutes until the vegetables become tender. Stir in the diced apples, dried cranberries, and fresh herbs—thyme, rosemary, and sage. Continue to cook for another 3 to 4 minutes to soften the apples slightly and meld the flavors.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture.
- Add Egg and Broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this liquid over the bread and vegetable mixture. Stir thoroughly to combine, ensuring the mixture is evenly moistened. Adjust seasoning with additional salt and pepper as needed. If the stuffing appears dry, gradually add an extra 1/4 to 1/2 cup of chicken broth—aim for a consistency that is wet but not soupy.
- Bake the Stuffing: Grease a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly. Cover tightly with foil and bake at 325° F for 15 minutes. Remove the foil and continue baking uncovered for an additional 20 minutes to allow the stuffing’s top to brown lightly.
- Serve: Remove the stuffing from the oven and let it sit for a few minutes before serving warm alongside your favorite main dishes.
Notes
- Using artisan sourdough bread adds a pleasant tangy flavor and sturdy texture that holds up well in stuffing.
- Honeycrisp apples are recommended for their balance of sweetness and tartness, but other crisp apples like Granny Smith can be substituted.
- Fresh herbs provide a more vibrant flavor than dried; if unavailable, use 1/3 of the amount of dried herbs instead.
- Adjust the chicken broth amount to achieve your preferred stuffing moisture level.
- For a vegetarian version, substitute vegetable broth and omit the egg or use a plant-based binder.
- The bread cubes can be toasted a day ahead for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
