Cranberry Apple Stuffing
User Reviews
4.6
87 reviews
Excellent
Cranberry Apple Stuffing
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Cranberry Apple Stuffing features sourdough bread cubes combined with sautéed celery, onions, honeycrisp apples, dried cranberries, and fresh herbs, bound together with egg and chicken broth. The texture is moist but not soggy, with a balance of savory vegetables and sweet-tart fruit. Baked until set and lightly browned, it makes a flavorful side dish that pairs well with poultry and holiday meals.
Description
This stuffing recipe uses artisan sourdough bread cubes toasted in the oven before mixing with sautéed celery, onion, apples, cranberries, and fresh herbs such as thyme, rosemary, and sage. The bread cubes provide a sturdy base with a slightly tangy flavor from the sourdough. The sautéed mixture adds savory depth and a touch of sweetness and tartness from the apples and cranberries. The egg and chicken broth bind the stuffing, creating a moist but not overly wet dish. Baking covered then uncovered allows the stuffing to cook through and develop a golden top layer.
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Ingredients
- 1 Artisan sourdough bread cut into cubes (about 9-10 cups, loaf
- 6 tablespoons butter unsalted
- 1 1/2 cups celery diced
- 1 cup yellow onion diced
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 honeycrisp apples diced
- 3/4 cup dried cranberries
- 1/4 cup flat leaf parsley chopped
- 1 tablespoon thyme finely chopped, fresh
- 1 tablespoon rosemary finely chopped, fresh
- 1 tablespoon sage finely chopped, fresh
- 1 egg
- 2 cups chicken broth plus extra as needed, low sodium
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 Information
Show Details
Serving
1g
Calories
263kcal
(13%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
18mg
(6%)
Sodium
306mg
(13%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 263kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 306mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
87 reviews
Excellent
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