Description
This Cranberry Apple Stuffing is a delightful blend of tart dried cranberries, sweet honeycrisp apples, and fragrant fresh herbs combined with crispy toasted sourdough bread. Perfectly seasoned and baked to golden perfection, it’s a comforting and flavorful side dish ideal for holiday meals or any festive occasion.
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 and 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
Others
- 6 tablespoons unsalted butter
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
Instructions
- Toast the Bread: Preheat your oven to 300°F. 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 to ensure even toasting. Remove the bread from the oven and set aside while you prepare the rest of the ingredients. Then increase the oven temperature to 325°F.
- Sauté Vegetables and Fruits: In a large skillet over medium-high heat, melt the unsalted butter. Add diced onion, celery, salt, and freshly ground black pepper, sauté for 7-8 minutes until the vegetables become tender and fragrant. Add the diced apples, dried cranberries, and freshly chopped herbs—parsley, thyme, rosemary, and sage—and sauté for an additional 3-4 minutes to meld the flavors.
- Combine Ingredients: Transfer the toasted bread cubes into a large mixing bowl. Add the sautéed vegetable and fruit mixture and mix well to distribute evenly.
- Prepare 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 everything thoroughly, making sure the bread is moistened but not soggy. Adjust seasoning with additional salt and pepper. If the stuffing appears too dry, gradually add between 1/4 to 1/2 cup more chicken broth until it reaches a moist but not soupy consistency.
- Bake the Stuffing: Lightly spray a 9×13-inch baking dish with cooking spray. Transfer the stuffing into the dish and cover it tightly with aluminum foil. Bake at 325°F for 15 minutes, then remove the foil and continue baking for another 20 minutes until the top is golden and slightly crisp.
- Serve: Remove the stuffing from the oven and serve warm as a delicious side dish that pairs perfectly with roasted meats or holiday spreads.
Notes
- Use day-old sourdough bread for better texture and absorption of flavors.
- Adjust the amount of chicken broth to achieve your preferred stuffing moisture level.
- Fresh herbs can be substituted with dried ones, but reduce the quantity by about one-third.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the egg or substitute with a flax egg.
- Can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled stuffing.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
