It’s about that tiiiiiiiiime. Turkey time is right around the corner and it’s time to get your plan underway.
I have never really been a stuffing person. I’ve had it, didn’t love it, and never really thought about it again. That is until recently. I decided to try my own version of stuffing. Something that I may just love. And I did. And you will. And you will thank me.
I decided to go with festive colors and flavors instead of just regular ol’ stuffing. You guys, I have become stuffing’s biggest fan. Seriously. We loooooooved this dish. I will, 100%, for sure be serving this at our Thanksgiving. And just you wait until you see what I am doing with the leftovers. YUM!!!!
The apples and cranberries gave a delicious fall and winter taste, while adding a tiny hint of sweetness. But, don’t you worry because the herbs mellow everything out and give it that earthy, warmth that everyone wants at this time of year. LOVE. THIS. RECIPE.
Is It Safe To Bake Stuffing In the Turkey?
The safest way to cook stuffing is to bake it separately.
Cooking a home-stuffed turkey is riskier than cooking one not stuffed.
If you want to stuff your turkey, it is recommended that you use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
Can Stuffing Be Reheated?
You can reheat stuffing in the oven, on the stove top, or in the microwave.
In all reheating methods, stuffing temperature should reach 165°F.
Can You Eat Cold Stuffing?
It is safe to eat stuffing cold, if it has been kept at 40 degrees or lower.
How Long Will Stuffing Keep?
You can keep left over stuffing in the refrigerator for up to 4 days.
Apple Cranberry Stuffing
Apple Cranberry Stuffing
Recipe by me
- 6 Tablespoons Butter, Unsalted, plus more for the baking dish
- 1 Onion, medium, minced
- 2 Tablespoons Parsley, Fresh Minced
- 1 teaspoon Sage, dried
- 1 teaspoon Thyme Leaves, Dried
- 1/2 teaspoon Marjoram
- 1 Apple, Small, I used a honey crisp, but a granny or gala would work great, peeled and diced
- 1/3-1/2 Cup Craisins
- 1 Loaf Bread , White, cut in 1/2 Inch Cubes
- 2 Cups Water, Hot
- 1 Tub Chicken Stock, Knorr Homestyle, *see note
- 1/4-1/2 Cup Apple Juice, I did 1/4 because my bread was a little whimpy
- 2 Eggs, large, beaten lightly
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Pepper
- Adjust the oven rack to the center position and preheat oven to 300 degrees.
- Spread the bread cubes on a cookie sheet and place in the oven for 30 min to an hour depending on the thickness of bread.You want to dry these babies out without browning or burning them.
- Remove the pan from the oven and let cool completely.
- Preheat the oven to 400.
- Whisk the tub of stock into the water and juice and set aside to cool.
- Heat butter in 12-inch skillet over medium-high heat.
- Add the onion and sauté, stirring occasionally, until softened, about 10 minutes.
- Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
- Add the apple and craisins and cook until the craisins plump slightly and the apple is slightly softened.
- Transfer into a very large mixing bowl.
- Add the dried, cooled bread, stock, eggs, salt, and pepper to the onion, apple, and craisin mixture and toss gently to distribute dry and wet ingredients evenly.
- Turn mixture into buttered 9×13-inch baking dish.
- Cover with foil and bake for 25 minutes.
- Remove the foil and continue to bake until golden, about 30 minutes longer.
- Cool for 10 minutes before serving.