Description
Cranberry Apple Stuffing is a delightful blend of sweet and savory flavors, perfect for Thanksgiving.
Ingredients
Scale
- 10 cups Sourdough Bread (Cubes, gluten-free alternative works.)
- 1/2 cup Unsalted Butter (Substitute with olive oil for dairy-free.)
- 2 stalks Celery (Diced.)
- 1 medium Yellow Onion (Diced.)
- to taste Salt
- to taste Black Pepper
- 3 cups Honeycrisp Apples (Diced, alternatives could be Granny Smith or Fuji.)
- 1 cup Dried Cranberries (Raisins or chopped dried apricots can substitute.)
- 1/4 cup Flat Leaf Parsley (Chopped.)
- 1 tablespoon Thyme (Fresh or dried.)
- 1 tablespoon Rosemary (Fresh or dried.)
- 1 tablespoon Sage (Fresh or dried.)
- 1 large Egg (Omit for vegan, use flax seed meal mix.)
- 3 cups Low Sodium Chicken Broth (Vegetable broth for vegetarian/vegan version.)
Instructions
- Preheat your oven to 300°F (150°C).
- Cube the sourdough bread into about 9-10 cups of pieces and toast them in the preheated oven for 25 minutes, tossing halfway until golden brown.
- Melt the unsalted butter in a large skillet over medium-high heat. Add the diced celery and yellow onion, and sauté for 7-8 minutes until soft.
- Incorporate cubed Honeycrisp apples, dried cranberries, and fresh herbs. Sauté for an additional 3-4 minutes.
- Combine the toasted sourdough bread, the sautéed mixture, and a whisked egg in a bowl. Pour in the low sodium chicken broth, stirring until moistened.
- Transfer the mixture into a greased 9×13 baking dish, cover with foil, and bake for 15 minutes.
- Uncover and continue baking for another 20 minutes until golden brown.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg