Cranberry Apple Stuffing
This Cranberry Apple Stuffing is made with sourdough bread, sweet apples, dried cranberries, and plenty of fresh herbs. It's crispy on top, moist underneath.
Servings: 10 servings
Ingredients
- 1 loaf artisan sourdough bread cut into cubes (about 9-10 cups)
- 6 tablespoons unsalted butter
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- Salt and freshly ground black pepper to taste
- 2 Honeycrisp apples diced
- 3/4 cup dried cranberries
- 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
- 1 egg
- 2 cups low sodium chicken broth plus extra as needed
Instructions
- Preheat oven to 300° F. Cut the bread into cubes and spread them out onto one or two baking sheets. Bake for 25 minutes tossing the bread cubes halfway into the cooking time. Remove from the oven and set aside. Increase the oven temperature to 325° F.
- Melt the butter in a large skillet over medium high heat. Add in the onion, celery, salt and pepper. Sauté for 7-8 minutes, until the vegetables are soft. Add in the apples, dried cranberries, and herbs. Sauté another 3-4 minutes.
- In a large mixing bowl combine the bread and vegetable mixture.
- In a bowl whisk together the egg and chicken broth. Pour over the stuffing and stir everything together. Season with additional salt and pepper and add more chicken broth as needed. The stuffing should be wet, but not soupy. I ended up need about another 1/4 - 1/2 cup of broth.
- Pour the stuffing into a 9x13 baking dish sprayed with cooking spray. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and serve.
Nutrition
Serving: 1g | Calories: 263kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 306mg | Fiber: 3g | Sugar: 16g