Apple Cranberry Stuffing

5 from 1 vote

Apple Cranberry Stuffing

This apple cranberry stuffing variation is a sweet and savory twist on our vegetarian stuffing base recipe. Crisp apples, tart dried cranberries, and crunchy pecans add festive flavor and texture, making this stuffing a standout dish for your holiday table.

Prep Time10

Cook Time1

Total Time1 10

Course: Side, Holiday Dish

Cuisine: American, Vegetarian

Servings:

Calories: 217kcal

Ingredients

1 lb sourdough bread, cut into ½” cubes
2-3 Tablespoons extra virgin olive oil
2-3 Tablespoons unsalted butter
1 large onion, diced ¼” (~2 cups)
3 stalks celery, diced ¼” (~1 cup)
4 cloves garlic, minced
1/4 cup chopped poultry herbs (sage, rosemary, thyme)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large apple, diced ¼” (~1 cup)
1/2 cup dried cranberries
1/2 cup toasted chopped pecans
2 cups low-sodium vegetable broth or stock
2 large eggs, whisked

Instructions

Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
In a large skillet (10-12”), heat oil and butter over medium heat. Add onions, celery, and optional mushrooms. Cook, stirring occasionally, until softened and mushrooms brown, about 8–10 minutes. Stir in garlic, then herbs, salt, and pepper; cook 1 more minute.
Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables, diced apple, cranberries, and toasted pecans. Toss to combine.
Whisk together broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy.
Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake 30minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy!

Nutrition