Apple Cranberry Stuffing
This Apple Cranberry Stuffing transforms the classic holiday side dish by combining the sweetness of apples with tart cranberries and savory herbs. The perfect balance of sweet and savory elements makes this recipe a standout among holiday stuffings.
Equipment
- Large Skillet
- 9x13-inch Baking Dish
- Large Mixing Bowl
- Baking Sheet
Ingredients
Base Ingredients
- 1 pound mild Italian sausage casings removed
- 2 tablespoons unsalted butter
- 2 medium Honeycrisp apples cored and diced (about 3 cups)
- 1 large yellow onion diced (about 2 cups)
- 2 stalks celery finely chopped (about 1 cup)
- 3 cloves garlic minced
- 1 cup fresh cranberries or dried cranberries soaked in apple juice
Herbs and Seasonings
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary chopped
- salt and freshly ground black pepper to taste
Bread Mixture
- 10 cups day-old bread cubes sourdough or country bread work best
- 2-3 cups chicken or vegetable broth
- 2 large eggs lightly beaten
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Cube your bread into ¾-inch pieces and spread them on a baking sheet. Let them sit out overnight to become slightly stale, or toast them in a 250°F oven for 30 minutes if you're short on time.
- In a large skillet over medium heat, cook the Italian sausage until well browned, breaking it into small pieces as it cooks (approximately 6-8 minutes). Transfer the cooked sausage to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add butter to the sausage drippings. Once melted, add the diced onions and celery, cooking until softened and translucent (about 5 minutes). Add the garlic and cook for another 30 seconds until fragrant.
- Add the diced apples and cranberries to the vegetable mixture, cooking for about 3-4 minutes until the apples begin to soften but still maintain some firmness.
- In a very large mixing bowl, combine the bread cubes, sautéed vegetable mixture, cooked sausage, fresh herbs, and optional nuts. Toss everything together until well distributed.
- Whisk together the eggs and 2 cups of broth, then pour over the bread mixture. Gently fold until the liquid is absorbed. The mixture should be moist but not soggy - add more broth if needed, especially if your bread is particularly dry.
- Transfer the mixture to a buttered 9x13-inch baking dish. Cover with foil and bake at 350°F for 40 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
Notes
- Make-Ahead Option: Prepare the recipe through Step 6, refrigerate covered for up to 24 hours, then bake when ready.
- For a vegetarian version: Omit the sausage and add 8oz of sautéed mushrooms.
- For a gluten-free option: Substitute with gluten-free bread and ensure your broth is gluten-free certified.
- You can use dried cranberries by soaking 3/4 cup in 1/4 cup of apple juice for 15 minutes before adding.
- Granny Smith or Braeburn apples work well as substitutes for Honeycrisp.
- For a vegetarian version: Omit the sausage and add 8oz of sautéed mushrooms.
- For a gluten-free option: Substitute with gluten-free bread and ensure your broth is gluten-free certified.
- You can use dried cranberries by soaking 3/4 cup in 1/4 cup of apple juice for 15 minutes before adding.
- Granny Smith or Braeburn apples work well as substitutes for Honeycrisp.
Nutrition
Calories: 285kcalCarbohydrates: 32gProtein: 12gFat: 14gSaturated Fat: 5gCholesterol: 58mgSodium: 480mgFiber: 3gSugar: 8gVitamin A: 6IUVitamin C: 15mgCalcium: 8mgIron: 10mg
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