Description
This Cranberry Apple Stuffing combines the tartness of dried cranberries and fresh apples with savory herbs and sautéed vegetables, all mixed with artisan sourdough bread cubes baked to a perfect golden texture. It’s a comforting side dish ideal for holiday dinners or any time you want a flavorful, moist stuffing with a hint of sweetness and fresh herbal notes.
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 Cubes: Preheat your oven to 300° F. Cut the artisan 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 from the oven and set aside. Then increase the oven temperature to 325° F.
- Sauté Vegetables and Fruit: Melt the unsalted butter in a large skillet over medium-high heat. Add the diced onion, celery, and season with salt and freshly ground black pepper. Sauté for 7-8 minutes until the vegetables become soft and fragrant. Stir in the diced Honeycrisp apples, dried cranberries, and chopped fresh herbs—parsley, thyme, rosemary, and sage. Continue sautéing for another 3-4 minutes to meld the flavors.
- Combine Bread and Vegetable Mixture: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture. Mix thoroughly to distribute ingredients evenly.
- Prepare Egg and Broth Mixture: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth until fully combined. Pour this mixture over the bread and vegetables in the large bowl. Stir well to ensure the stuffing is evenly moistened. Season with additional salt and pepper as needed. If the mixture feels dry, add an extra 1/4 to 1/2 cup of additional chicken broth until the stuffing is wet but not soupy.
- Bake the Stuffing: Spray a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish and spread it out evenly. Cover the dish with foil and bake in the preheated 325° F oven for 15 minutes. Remove the foil and continue baking for an additional 20 minutes, until the top is lightly browned and the stuffing is heated through. Remove from the oven and serve warm.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the egg or use a plant-based egg substitute.
- Using day-old or slightly stale bread helps the cubes to toast better and absorb moisture without becoming mushy.
- If you prefer a crispier crust, bake uncovered for the final 20 minutes and broil for 1-2 minutes at the end.
- Adjust seasoning carefully, especially the salt, since broth can add saltiness.
- Fresh herbs can be substituted with 1 teaspoon each of dried thyme, rosemary, and sage if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
