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–+ servings
Cranberry Apple Stuffing

Cranberry Apple Stuffing

This Cranberry Apple Stuffing combines tart cranberries and sweet Honeycrisp apples for a unique flavor, perfect for Thanksgiving or any cozy dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner Plates
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 8 cups Artisan sourdough bread, cubed
  • 1/2 cup Unsalted butter Can be substituted with olive oil for a dairy-free version.
Vegetables
  • 1 cup Diced celery Can be substituted with diced bell peppers.
  • 1 cup Diced yellow onion Shallots can create a milder taste.
Seasoning
  • 1 tsp Salt Essential for balancing flavors.
  • 1/2 tsp Freshly ground black pepper
Fruity Touch
  • 2 cups Honeycrisp apples, diced Sweet yet slightly tart.
  • 1 cup Dried cranberries Substitute with raisins or dried cherries if necessary.
Freshness
  • 1/2 cup Chopped flat-leaf parsley
  • 1 tbsp Fresh thyme Dried thyme can be used, but in lesser quantity.
  • 1 tbsp Fresh rosemary Can be substituted with dried rosemary.
  • 1 tbsp Fresh sage Can be omitted if unavailable.
Binding
  • 1 large Egg Can replace with a flax egg for a vegan option.
  • 2 cups Low sodium chicken broth Vegetable broth can be used for a vegetarian option.

Equipment

  • large skillet
  • Baking dish
  • Mixing bowl
  • Whisk

Method
 

General Instructions
  1. Preheat your oven to 350°F.
  2. Melt the unsalted butter in a large skillet over medium heat.
  3. Sauté the diced celery and onion until softened, about 5-7 minutes.
  4. Combine the sautéed vegetables with the artisan sourdough bread cubes in a large bowl.
  5. Stir in the diced Honeycrisp apples, dried cranberries, chopped parsley, thyme, rosemary, sage, and season with salt and pepper.
  6. Whisk the egg in a separate bowl and gradually combine it with the low sodium chicken broth.
  7. Pour the broth mixture over the bread mixture and stir well to combine.
  8. Transfer the stuffing to a baking dish and bake in the preheated oven for 30-45 minutes.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 240mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

Garnish with extra chopped parsley for a fresh finish. Ensure your bread cubes are evenly sized and do not over-sauté the vegetables. Bake uncovered for the last 10-15 minutes for a crispy top.

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