Description
This Cranberry Apple Stuffing is a delightful and flavorful side dish perfect for holidays and family gatherings. It combines artisan sourdough bread with a medley of sautéed celery, onions, tart Honeycrisp apples, and sweet dried cranberries, all seasoned with fresh herbs. Moist and tender with a slightly crisp top, this stuffing balances savory and sweet notes for a comforting addition to your meal.
Ingredients
Scale
Bread
- 1 loaf artisan sourdough bread, cut into cubes (about 9-10 cups)
Vegetables & Fruits
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
- 3/4 cup dried cranberries
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
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
Instructions
- Preheat and Toast Bread: Preheat your oven to 300°F (150°C). Cut the sourdough bread into cubes and spread them evenly on one or two baking sheets. Bake for 25 minutes, tossing the bread cubes halfway through, until they are dry and lightly toasted. Remove from the oven and set aside. Then increase the oven temperature to 325°F (165°C).
- Sauté Vegetables and Fruit: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced yellow onion, celery, salt, and freshly ground black pepper. Sauté for 7-8 minutes until the vegetables are soft and translucent. Stir in the diced Honeycrisp apples, dried cranberries, and chopped fresh herbs (parsley, thyme, rosemary, and sage). Cook for an additional 3-4 minutes to combine the flavors and soften the apples slightly.
- Combine Ingredients: Transfer the toasted bread cubes to a large mixing bowl. Add the sautéed vegetable and fruit mixture to the bread.
- Add Egg and Broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this mixture over the bread and vegetable mixture. Stir gently to combine everything evenly. Season with additional salt and pepper to taste. Add extra chicken broth (about 1/4 to 1/2 cup) if the stuffing seems too dry; it should be moist but not soupy.
- Bake Stuffing: Spray a 9×13-inch baking dish with cooking spray and pour the stuffing mixture into it, spreading evenly. Cover the dish tightly with foil and bake in the preheated oven at 325°F (165°C) for 15 minutes. After 15 minutes, remove the foil and bake for an additional 20 minutes to allow the top to brown slightly and become crisp. Remove from the oven and serve warm.
Notes
- Ensure bread cubes are thoroughly dried by toasting to prevent soggy stuffing.
- Adjust the amount of chicken broth to achieve the desired moisture level.
- Use fresh herbs for the best flavor, but dried herbs can be substituted with reduced quantity.
- Stir the stuffing gently to avoid breaking the bread cubes too much.
- This stuffing can be prepared a day ahead and baked before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the egg or use an egg substitute.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 240
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
