Apple Cranberry Stuffing Recipe
Ingredients
Scale
- 1 loaf (about 1 pound of day-old sourdough or whole grain bread, cubed)
- 2 large Honeycrisp or Granny Smith apples (diced)
- 1 cup dried cranberries
- 1/2 cup 1 stick unsalted butter
- 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)
- 2 cups chicken or vegetable broth
- 2 large eggs (beaten)
- Salt and pepper to taste
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, stirring occasionally, until slightly dry. Set aside and increase oven temperature to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the fresh herbs – sage, thyme, and rosemary. Cook for an additional minute to release their flavors. Remove from heat and set aside.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable and herb mixture, diced apples, and dried cranberries.
- In a separate bowl, whisk together the beaten eggs and 1 1/2 cups of the broth.
- Pour the egg and broth mixture over the bread mixture. Gently fold everything together, ensuring each bread cube is moistened. Add more broth if needed – the bread should be moist but not soggy.
- Season generously with salt and pepper, and add the optional nuts if using. Mix well.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy.
- Let the stuffing rest for about 10 minutes before serving.
Find it online: https://www.receipster.com/apple-cranberry-stuffing-recipe/