Description
Cranberry Apple Stuffing is a sweet twist on classic flavor, combining savory and sweet elements for a festive side dish.
Ingredients
Scale
- 9–10 cups Artisan Sourdough Bread (Cubed)
- ½ cup Unsalted Butter (Or olive oil for dairy-free option)
- 2 cups Diced Celery (Fresh stalks preferred)
- 1 cup Diced Yellow Onion (Sauté until soft)
- 2 cups Honeycrisp Apples (Diced)
- 1 cup Dried Cranberries (Consider raisins or dried cherries as alternatives)
- ½ cup Chopped Flat Leaf Parsley (Fresh is best)
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Sage
- 1 large Egg
- 2 cups Low Sodium Chicken Broth (Or vegetable broth for a vegetarian version)
Instructions
- Preheat your oven to 300°F (150°C).
- Cut the artisan sourdough bread into 1-inch cubes and spread them evenly on the baking sheet. Bake in the preheated oven for 25 minutes, tossing halfway through.
- Melt ½ cup of unsalted butter in a large skillet over medium heat. Add diced yellow onion and celery, sautéing for about 7-8 minutes until they soften.
- To the skillet, stir in the diced Honeycrisp apples, dried cranberries, and freshly chopped herbs. Cook for an additional 3-4 minutes until the apples soften slightly.
- Combine the toasted sourdough cubes with the sautéed vegetable mixture. Whisk together one beaten egg and two cups of low-sodium chicken broth, then pour over the mixture.
- Transfer the combined stuffing into a greased baking dish. Cover with foil to retain moisture, and bake for 15 minutes. Then remove the foil and bake uncovered for another 20 minutes.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 4 g