Description
A flavorful and moist Cranberry Apple Stuffing featuring artisan sourdough bread, sweet Honeycrisp apples, tart dried cranberries, and fresh herbs, perfectly baked to golden perfection. This delicious side dish combines savory sautéed vegetables with fruity and aromatic elements, ideal for holiday meals or any cozy gathering.
Ingredients
Scale
Bread
- 1 loaf artisan sourdough bread, cut into cubes (about 9-10 cups)
Vegetables and Fruits
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
- 3/4 cup dried cranberries
Herbs and 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: 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: In a large skillet, melt the butter over medium-high heat. Add the diced onion, celery, salt, and pepper. Sauté for 7-8 minutes until the vegetables become soft and fragrant.
- Add Fruits and Herbs: Stir in the diced Honeycrisp apples, dried cranberries, chopped parsley, thyme, rosemary, and sage. Continue sautéing for another 3-4 minutes to meld the flavors and slightly soften the apples.
- Combine Bread and Vegetable Mixture: In a large mixing bowl, combine the toasted bread cubes and the sautéed vegetable and fruit mixture thoroughly.
- Add Egg and Broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this mixture over the bread stuffing and stir to combine evenly. Season with additional salt and pepper to taste. Add extra chicken broth, about 1/4 to 1/2 cup, if the stuffing appears too dry. The stuffing should be moist but not soupy.
- Bake Stuffing: Spray a 9×13 baking dish with cooking spray and pour the stuffing mixture into it. Cover the dish tightly with foil and bake in the oven at 325°F for 15 minutes. Then remove the foil and bake uncovered for another 20 minutes until the top is golden and slightly crispy.
- Serve: Remove the stuffing from the oven and serve warm alongside your favorite main dishes.
Notes
- Using low sodium chicken broth helps control the salt content in this dish.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and omit the egg or replace it with a flax egg.
- For added texture, consider mixing in some toasted walnuts or pecans before baking.
- The bread cubes can be toasted a day ahead for convenience.
- Adjust the herbs according to your preference – dried herbs can be used if fresh are not available but reduce the quantity by half.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
