Description
This apple cranberry stuffing delivers a perfect harmony of sweet, tart, and savory flavors, making it an essential holiday side dish. By blending crisp Granny Smith apples, dried cranberries, and fresh herbs with toasted sourdough or ciabatta, this recipe achieves an ideal textural contrast. The natural sugars caramelize during the baking process, resulting in a moist interior and a beautifully golden, crispy crust that elevates any celebratory gathering.
Ingredients
12 cups cubed crusty sourdough or ciabatta bread
2 large Granny Smith apples, peeled and diced
1 cup dried unsweetened cranberries
1/2 cup unsalted butter
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
2.5 cups low-sodium vegetable broth
1 tbsp fresh sage, minced
1 tbsp fresh thyme leaves
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a large baking dish with butter.
Toast the bread cubes on a sheet pan for ten minutes until light golden.
Melt the butter in a large skillet over medium heat.
Add the onions and celery to the skillet and sauté for eight minutes until soft.
Stir in the peeled apple chunks and cook for five minutes until slightly tender.
Transfer the mixture to a large mixing bowl containing the toasted bread cubes and dried cranberries.
Fold in the chopped fresh sage and thyme.
Gradually pour the vegetable broth over the mixture, tossing gently to ensure the bread is evenly moistened.
Transfer the stuffing into the prepared baking dish.
Bake for approximately 30 minutes until the top is golden and crispy.
Notes
Ensure you do not over-soak the bread; it should be moist but not mushy. You can prepare the bread cubes a day in advance to save time. Leftovers store well in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg