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–+ servings
Cranberry Apple Stuffing

Cranberry Apple Stuffing

This Cranberry Apple Stuffing combines savory sourdough with sweet Honeycrisp apples and tangy cranberries, making it an irresistible side dish for Thanksgiving.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sourdough Base
  • 8 cups Sourdough bread Can be replaced with white or whole wheat bread if desired.
  • 1/2 cup Unsalted butter Ensure it's unsalted for precise seasoning.
For the Aromatic Vegetables
  • 2 stalks Celery No direct substitution needed.
  • 1 medium Yellow onion Can be substituted with shallots for a milder taste.
For the Sweet Elements
  • 2 medium Honeycrisp apples Other apple varieties can be used, but Honeycrisp offers optimal flavor.
  • 1 cup Dried cranberries Can be substituted with raisins or chopped dried apricots.
For the Fresh Herbs
  • 1/4 cup Flat leaf parsley Can be replaced with other fresh herbs if unavailable.
  • 1 teaspoon Fresh thyme Can be substituted with dried herbs if reduced amounts are used.
  • 1 teaspoon Fresh rosemary Can be substituted with dried herbs if reduced amounts are used.
  • 1 teaspoon Fresh sage Can be substituted with dried herbs if reduced amounts are used.
For Binding and Moisture
  • 1 large Egg Not replaceable in vegan variants without adjustment.
  • 2 cups Low sodium chicken broth Vegetable broth can be used for a vegetarian option.

Equipment

  • large skillet
  • baking sheets
  • Mixing Bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and prepare your baking sheets.
  2. Cut sourdough bread into cubes and toast in the oven for 25 minutes, tossing halfway through.
  3. Increase oven temperature to 325°F (160°C). In a skillet, melt butter and sauté onions and celery for 7-8 minutes.
  4. Add diced Honeycrisp apples and dried cranberries to the skillet and sauté for an additional 3-4 minutes.
  5. Combine the toasted sourdough cubes with the sautéed mixture in a large bowl.
  6. Whisk together egg and broth, then pour over the bread mixture and stir well.
  7. Transfer mixture to a greased 9x13-inch baking dish and cover with foil.
  8. Bake covered for 15 minutes, then uncover and bake for an additional 20 minutes.
  9. Serve warm and enjoy!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use day-old sourdough for better absorption of flavors. Fresh bread can become too soggy.

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