Apple Stuffing
Tangy, bright flavors take this apple stuffing up a notch, with sourdough bread, Granny Smith apples, and tart dried cranberries. It's wonderfully delicious homemade stuffing!
Servings: 10
Ingredients
- 12 cups cubed (½-inch to 1-inch) day-old sourdough bread (1 large loaf, 17 to 18 oz.)
- 4 tablespoons (½ stick) unsalted butter
- 1 cup chopped onion (1 large onion)
- ½ cup finely chopped celery (2 stalks)
- 2 cups peeled, cored, and chopped apples (use Granny Smith or another firm, tart variety)
- 2 cloves garlic, minced
- ½ cup dried cranberries
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more to taste
- 1 ½ cups low sodium chicken or vegetable broth, more as needed (up to 2 ½ cups)
- chopped fresh parsley for garnish (optional)
Instructions
- Dry the bread cubes: Preheat oven to 300°F. Spread the cubed bread on a baking sheet and toast it in preheated oven for about 10 to 15 minutes or until it's slightly dry and crisp, but not browned. Alternatively, leave the bread cubes out to dry overnight; toasting isn't necessary if the bread is dry.12 cups cubed (½-inch to 1-inch) day-old sourdough bread
- Preheat oven to 350ºF.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they become soft and translucent, about 5 minutes.4 tablespoons (½ stick) unsalted butter, 1 cup chopped onion , ½ cup finely chopped celery
- Stir in the apples, garlic, cranberries, sage, thyme, rosemary, salt, and black pepper. Cook for an additional 3 to 5 minutes until the apples soften just slightly and the garlic and herbs become fragrant.2 cups peeled, cored, and chopped apples, 2 cloves garlic, minced, ½ cup dried cranberries, 1 teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more to taste
- Place the bread cubes in a large mixing bowl. Pour the sautéed apple and vegetable mixture over the bread. Add broth gradually, until mixture is desired consistency. The amount of broth will depend on how dry the bread is and how you like your stuffing. It should be moist but not soggy. Toss everything together until well combined.1 ½ cups low sodium chicken or vegetable broth, more as needed
- Transfer the stuffing mixture to a greased 9 x 13-inch baking dish. Bake at 350ºF for 45 to 55 minutes, or until the top is golden brown and slightly crispy.
- Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Bread choices: The tangy flavor of sourdough bread goes really well with apple and cranberry stuffing. If you don’t care for sourdough, feel free to substitute another bread of your choice. Coarse bakery-style bread works best.
- Add-in ideas: Cooked sausage or bacon; toasted pecans or walnuts.
- Storage: Uncooked stuffing should not be made ahead and refrigerated. Be sure to refrigerate leftover cooked stuffing promptly. For more storage and reheating tips, refer to the post above.
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 141mg | Fiber: 2g | Sugar: 9g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
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