Description
This Apple Cranberry Stuffing recipe combines the sweetness of apples and tart cranberries with aromatic fresh herbs, creating a perfect savory-sweet side dish for holiday meals or everyday dinners. With toasted sourdough bread cubes, sautéed onion and celery, and a moist egg and broth base, this stuffing bakes to a golden brown crust while remaining moist and flavorful inside. Optional nuts add a delightful crunch for texture variety.
Ingredients
Scale
Bread
- 1 loaf (about 1 pound) day-old sourdough or whole grain bread, cubed
Produce
- 2 large Honeycrisp or Granny Smith apples, diced
- 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
Dried Fruit
- 1 cup dried cranberries
Dairy & Eggs
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs, beaten
Liquids
- 2 cups chicken or vegetable broth
Other
- 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 on a baking sheet and toast them for about 15 minutes, stirring occasionally until they are slightly dry. Remove and set aside, then 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, sautéing until softened and translucent, approximately 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add Herbs: Mix in fresh sage, thyme, and rosemary. Cook for an additional minute to release their flavors, then remove from heat and set aside.
- Combine Main 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 broth.
- Moisten Bread Mixture: Pour the egg and broth mixture over the bread mixture. Gently fold everything together, ensuring that each bread cube is moistened. Add more broth if needed so the bread is moist but not soggy.
- Season and Add Nuts: Season generously with salt and pepper. If using, add the optional chopped pecans or walnuts and mix well.
- Transfer to Baking Dish: Transfer the stuffing mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Bake: Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy.
- Rest and Serve: Let the stuffing rest for about 10 minutes before serving to allow it to set.
Notes
- Use day-old bread for best texture; fresh bread may be too soft and result in a soggy stuffing.
- Adjust broth quantity to achieve a moist but not soggy mixture.
- Fresh herbs are recommended for the best flavor, but dried herbs can be substituted at one-third the quantity.
- Optional nuts add crunch but can be omitted for a nut-free dish.
- This stuffing can be made a day ahead and refrigerated before baking.
- For a vegetarian version, use vegetable broth instead of chicken broth.
