Description
This Apple Cranberry Stuffing is a delicious and festive side dish perfect for holiday meals. It combines toasted sourdough bread cubes with sweet apples, tart dried cranberries, aromatic fresh herbs, and sautéed vegetables, all moistened with broth and eggs for a moist, flavorful bake with a golden crispy top.
Ingredients
Scale
Base
- 1 loaf (about 1 pound) day-old sourdough or whole grain bread, cubed
Fruits & Vegetables
- 2 large Honeycrisp or Granny Smith apples, diced
- 1 cup dried cranberries
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
Herbs & Seasonings
- 1/4 cup fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Dairy & Eggs
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs, beaten
Liquids
- 2 cups chicken or vegetable broth
Optional
- 1/2 cup chopped pecans or walnuts
Instructions
- Toast the bread cubes: Preheat your oven to 300°F (150°C). Spread the bread cubes evenly on a baking sheet and toast for about 15 minutes, stirring occasionally, until they are slightly dry. Remove from oven and increase the oven temperature to 375°F (190°C).
- Sauté the vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and celery, sautéing until softened and translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add herbs: Mix in the fresh chopped sage, thyme leaves, and rosemary. Cook for an additional minute to release their flavors, then remove the skillet from heat.
- Combine dry ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable and herb mixture, diced apples, and dried cranberries.
- Prepare egg mixture: In a separate bowl, whisk the beaten eggs with 1 1/2 cups of the broth until well combined.
- Mix wet and dry: Pour the egg and broth mixture over the bread mixture. Gently fold everything together, making sure each bread cube is moistened. Add the remaining broth as needed to achieve a moist but not soggy texture.
- Season and add nuts: Season the mixture generously with salt and pepper. If using, fold in the optional chopped pecans or walnuts for added texture and flavor.
- Prepare for baking: Transfer the stuffing mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Bake the stuffing: Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy.
- Rest and serve: Remove from the oven and let the stuffing rest for about 10 minutes before serving to allow it to set.
Notes
- Use day-old bread for best texture; fresh bread may become too mushy.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- Optional nuts add a pleasant crunch and nutty flavor but can be omitted if desired or for nut allergies.
- Feel free to use other tart apples like Fuji or Pink Lady if preferred.
- Adjust the salt and pepper seasoning according to your taste.
- Make ahead: Assemble the stuffing and keep it refrigerated for up to 24 hours before baking.
