Description
A delicious Cranberry Apple Stuffing featuring artisan sourdough bread, fresh herbs, sautéed celery and onions, sweet Honeycrisp apples, and dried cranberries. This flavorful side dish is moist, tender, and perfect for holiday meals or any comforting autumn feast.
Ingredients
Scale
Stuffing Base
- 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
Fruits & Herbs
- 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)
Binders & Liquid
- 1 egg
- 2 cups low sodium chicken broth (plus extra as needed)
Instructions
- Prepare the Bread Cubes: Preheat your oven to 300° F. Cut the sourdough bread into cubes to yield about 9-10 cups. Spread the bread cubes evenly onto one or two baking sheets and bake for 25 minutes, tossing halfway through to ensure even toasting. Remove from the oven and set aside. Increase oven temperature to 325° F.
- Sauté the Vegetables and Fruits: Melt the unsalted butter in a large skillet over medium-high heat. Add diced onion, celery, salt, and freshly ground black pepper. Sauté for 7-8 minutes until the vegetables are soft and translucent. Then add diced Honeycrisp apples, dried cranberries, and the fresh herbs (thyme, rosemary, sage, parsley). Sauté for an additional 3-4 minutes to combine flavors and soften the fruits slightly.
- Combine Bread and Sautéed Mixture: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture, stirring gently to mix evenly.
- Add Broth and Egg Mixture: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this over the bread and vegetable mixture, stirring to moisten all the bread cubes thoroughly. Season with additional salt and pepper if needed. The stuffing should be moist but not soupy. Add an additional 1/4 to 1/2 cup chicken broth if required to achieve the right consistency.
- Bake the Stuffing: Spray a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish and cover with foil. Bake at 325° F for 15 minutes covered, then remove the foil and bake for another 20 minutes uncovered to develop a golden top. Remove from the oven and serve warm.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Make sure the bread cubes are well toasted to avoid sogginess in the final stuffing.
- Fresh herbs can be adjusted according to availability or preference.
- Feel free to add nuts such as chopped pecans or walnuts for extra texture.
- This stuffing can be prepared a day in advance and baked on the day of serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: cranberry apple stuffing, sourdough stuffing, holiday stuffing, Thanksgiving side dish, savory stuffing recipe, herb stuffing
