Cranberry Apple Nut Stuffing (Print-Friendly Version)
A savory side with tart cranberries, sweet apples, nuts, and herbs baked to a crisp golden finish.
# Ingredients Required:
→ Base
01 -
240 g stale bread, cubed
→ Fruits and Vegetables
02 -
150 g dried cranberries
03 -
125 g diced apples (Granny Smith or Honeycrisp)
04 -
60 g chopped celery
05 -
60 g chopped onion
06 -
15 g fresh parsley, chopped
→ Nuts
07 -
60 g chopped walnuts or pecans
→ Herbs and Spices
08 -
1 tsp dried sage
09 -
1 tsp dried thyme
10 -
0.5 tsp salt
11 -
0.25 tsp black pepper
→ Liquids and Others
12 -
480 ml chicken or vegetable broth
13 -
60 g unsalted butter, melted
14 -
2 large eggs, beaten
# Detailed Directions:
01 -
Set the oven temperature to 175°C (350°F) to preheat.
02 -
In a large bowl, mix the bread cubes, dried cranberries, diced apples, chopped celery, chopped onion, and chopped nuts until evenly distributed.
03 -
Whisk the melted butter, beaten eggs, dried sage, dried thyme, salt, and black pepper together in a separate bowl. Gradually incorporate the chicken or vegetable broth while whisking to combine.
04 -
Pour the prepared liquid over the bread and fruit mixture, stirring gently to ensure all bread cubes absorb the moisture evenly.
05 -
Fold in the chopped parsley, distributing it evenly throughout the mixture.
06 -
Place the mixture into a greased 23x33 cm (9x13 inch) baking dish, spreading evenly and pressing lightly to compact.
07 -
Cover the dish with aluminum foil and bake for 30 minutes.
08 -
Remove the foil and bake for an additional 15 to 20 minutes until the top is golden brown and crisp.
09 -
Allow the dish to cool slightly before serving to let the flavors settle.
# Helpful Advice:
01 -
For a vegetarian version, substitute chicken broth with vegetable broth. Sautéing celery and onion in butter beforehand enhances depth of flavor. Prepare the mixture in advance and refrigerate; add extra baking time if baking from cold.