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4 from 12 votes

Apple Cranberry Stuffing

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.
Prep Time20 minutes
Cook Time1 hour 55 minutes
Total Time2 hours 15 minutes
Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Keyword: apple, cranberry, stuffing, thanksgiving
Servings: 8
Author: Sweet Basil

Ingredients

Recipe by me

  • 1 Loaf Bread White, cut in 1/2 Inch Cubes
  • 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
  • 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
  • 2 Cups Water Hot
  • 2 Large Eggs beaten lightly
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Pepper
US Customary - Metric

Instructions

  • 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.
    1 Loaf Bread
  • 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.
    1 Tub Chicken Stock, 1/4-1/2 Cup Apple Juice, 2 Cups Water
  • Heat butter in 12-inch skillet over medium-high heat.
    6 Tablespoons Butter
  • Add the onion and sauté, stirring occasionally, until softened, about 10 minutes.
    1 Onion
  • Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
    2 Tablespoons Parsley, 1 teaspoon Sage, 1 teaspoon Thyme Leaves, 1/2 teaspoon Marjoram
  • Add the apple and craisins and cook until the craisins plump slightly and the apple is slightly softened.
    1 Apple, 1/3-1/2 Cup Craisins
  • 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.
    2 Large Eggs, 1 teaspoon Kosher Salt, 1/2 teaspoon Pepper
  • Turn mixture into buttered 9x13-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.

Notes

Refrigerate within 2 hours of cooking, and store in the refrigerator for 3-4 days
*1 Tub of chicken stock is a little more than 1/2 cup of stock (4.66oz).

Nutrition

Serving: 1g | Calories: 358kcal | Carbohydrates: 52g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 828mg | Potassium: 228mg | Fiber: 5g | Sugar: 12g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 3mg