Description

This Apple Cranberry Stuffing is a perfect blend of sweet and savory flavors with tart apples, dried cranberries, and fresh herbs. Featuring toasted sourdough bread cubes softened with a rich mixture of butter-sautéed onions, celery, and garlic, it’s enriched with fresh sage, thyme, rosemary, and a moist egg-broth blend. Baked to crispy golden perfection, this stuffing is a comforting, festive side dish ideal for holiday meals and gatherings.

Ingredients

Bread and Fruit

1 loaf (about 1 pound) day-old sourdough or whole grain bread, cubed
2 large Honeycrisp or Granny Smith apples, diced
1 cup dried cranberries

Vegetables and Herbs

1 large onion, diced
3 celery stalks, diced
2 cloves garlic, minced
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, chopped

Liquids and Binding

1/2 cup (1 stick) unsalted butter
2 cups chicken or vegetable broth
2 large eggs, beaten

Seasoning and Optional

Salt and pepper to taste
Optional: 1/2 cup chopped pecans or walnuts

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Instructions

Toast the Bread Cubes: Preheat your oven to 300°F (150°C). Spread the cubed bread on a baking sheet and toast them for about 15 minutes, stirring occasionally until they are slightly dry but not browned. Remove from oven and set aside. Increase the oven temperature to 375°F (190°C).
Sauté Onions and Celery: In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook until softened and translucent, approximately 5 to 7 minutes.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Incorporate Fresh Herbs: Add the chopped sage, thyme leaves, and rosemary to the skillet. Cook for another minute to release their aromas and flavors. Turn off the heat and set the mixture aside.
Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables and herbs, diced apples, and dried cranberries. Mix them gently but thoroughly.
Prepare Egg and Broth Mixture: In a separate bowl, whisk together the beaten eggs and 1 1/2 cups of the chicken or vegetable broth until fully blended.
Moisten the Bread Mixture: Pour the egg and broth mixture evenly over the bread mixture. Gently fold everything together, ensuring each bread cube is moistened. If the mixture feels dry, add more broth a little at a time until the bread is moist but not soggy.
Season and Add Nuts: Season the stuffing mixture generously with salt and pepper. Add the optional chopped pecans or walnuts if desired and mix well.
Bake the Stuffing: Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, until the top is golden brown and crispy.
Rest Before Serving: Remove the stuffing from the oven and let it rest for about 10 minutes. This helps it set and enhances the flavors before serving.

Notes

Use day-old bread to ensure the cubes toast well and absorb the liquid without becoming mushy.
If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
Adjust the amount of broth to achieve your desired stuffing moisture; it should be moist but not soggy.
Adding nuts like pecans or walnuts adds a pleasant crunch and complements the sweet and savory flavors.
Fresh herbs are key for bright flavor, but dried herbs can be used in a pinch (reduce quantities by half).
Letting the stuffing rest before serving allows it to firm up for easier slicing and serving.