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Apple-Cranberry Herbed Stuffing (Dressing)
Fresh, savoury herbs and sweet, crisp apples will make this buttery stuffing the hit of the holiday table. This apple-cranberry herbed stuffing is perfect on it's own or stuffed into a roasted turkey.
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Side Dish
Cuisine:
American, Canadian
Keyword:
dressing, stuffing, Thanksgiving, turkey stuffing
Servings:
8
Author:
Monique Creary
Ingredients
1
loaf
white sandwich bread
cut into cubes
6
tbsp
unsalted butter
(about 100g)
1
medium
onion
diced
3
ribs
celery
thinly sliced
2
apples
cored and chopped
1
tbsp
minced, fresh rosemary
1
tbsp
minced, fresh thyme
1
tbsp
minced, fresh sage
2
large
eggs
beaten
2
cups
low-sodium chicken or vegetable broth
(about 500mL)
1/2
tsp
salt
1/2
tsp
ground black pepper
Instructions
Preheat the oven to 300°F and evenly lay out the bread cubes on a large baking sheet.
Toast the bread for 20 minutes. Remove from oven and raise heat to 350°F to prepare for the stuffing.
In a large pot, melt the butter over medium-high heat.
Cook the onions and celery for 3-4 minutes until softened slightly.
Add in the chopped apples and continue to cook for an additional 5 minutes, stirring occasionally.
Mix in the minced rosemary, thyme and sage. Remove pot from heat.
Add in the dried bread cubes, cranberries, and chopped parsley, coating to make sure everything is well combined.
In a separate bowl, whisk in the beaten eggs with the broth.
Gradually pour in the broth mixture into the rest of the stuffing, stirring to combine.
Spread evenly on a greased 9x11-inch casserole dish. Cover loosely with foil and bake for 30 minutes.
Remove foil and bake for an additional 15-20 minutes. Let sit for about 15 minutes before serving.
Notes
This recipe is a "dressing", but if you'd like to use it as a stuffing, feel free to place the mixture into the cavity of the turkey before roasting.
If you're having trouble finding fresh herbs, you can use dried.
Stuffing can be warmed up prior to serving if you're making it the day before. Just fully cook it first and reheat at about 300°F for 20 minutes.