Cranberry Stuffing
This delicious Cranberry Stuffing combines sourdough, tart apples, and dried cranberries for a festive side dish perfect for any gathering.
Equipment
- Large Baking Dish
- skillet
- baking sheet
Ingredients
Bread and Base
- 1 large (1 lb.) sourdough boule, cut into cubes 8 cups
- 6 Tbsp. butter, divided plus more for baking dish
- 2 apples, cored and chopped
- 2 celery stalks, thinly sliced
- 2 medium onions, chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ Tbsp. freshly chopped sage
- ½ Tbsp. freshly chopped thyme leaves
- ½ Tbsp. freshly chopped rosemary
- 2 Tbsp. freshly chopped parsley plus more for garnish
- 1 cup dried cranberries
- 2 ½ cups low-sodium vegetable broth
Instructions
Cooking Steps
- Spread bread onto a baking sheet and leave uncovered overnight to dry out. (Alternately, bake at 200º for 20 minutes.)
- Preheat oven to 350º. Butter a large baking dish.
- In a large skillet over medium heat, melt 3 tablespoons butter. Add apple, celery, and onion, and cook until soft and fragrant, about 8 minutes. Stir in rosemary, sage, and thyme, and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in remaining 3 tablespoons butter and parsley.
- Place bread and cranberries in a large bowl and add onion mixture and vegetable broth.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, about 45 minutes, then remove foil and cook until bread is golden, about 15 minutes more.
- Garnish with additional parsley before serving.
Notes
Keep any leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!