Apple-Cranberry Stuffing
Delicious Apple-Cranberry Stuffing that perfectly balances sweetness and savory flavors, ideal for Thanksgiving.
Equipment
- Dutch oven
- baking dish
- baking sheets
Ingredients
Bread Base
- 1 loaf dense country white bread cubed (about 14 cups)
- ¾ cup salted butter
- 2 medium onions chopped
- 4 stalks celery chopped
- 3 small Gala apples chopped
Seasonings & Broth
- 1 tsp. dried sage
- 1 tsp. dried thyme
- ½ tsp. kosher salt
- 4 cups low-sodium chicken broth
- 1 cup dried cranberries
- 1 cup fresh parsley chopped
Instructions
Preparation
- Spread out the bread cubes on 2 baking sheets, loosely cover, and let dry out for 24 to 48 hours.
- When you're ready to cook, preheat the oven to 375°F.
Cooking
- In a large Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes.
- Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes more.
- Add the sage, thyme, and salt, and stir to combine.
- Add 3 ½ cups of broth to the Dutch oven. Bring it to a simmer and cook until the apples are just tender, 6 to 7 minutes. Remove from the heat.
- Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining ½ cup of broth, if needed. Stir in the parsley.
- Transfer to a 13-by-9-inch baking dish. Bake, uncovered, until golden brown and crisp on top, 35 to 40 minutes.
- Let rest for 20 minutes before serving.
Notes
Can be made ahead and refrigerated unbaked for up to 2 days. Pull from the fridge 30 minutes before baking.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg
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