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Apple-Cranberry Holiday Stuffing
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Baked Apple Cranberry Stuffing with Fresh Herbs

Bring some sweetness to your holiday table with this Apple-Cranberry Stuffing. It's simple to prepare and can be scaled up or down depending on the size of the crowd you need to feed!
Course Side Dish
Cuisine American
Keyword Apple Cranberry, Apple Cranberry Stuffing, Holiday Sides, Stuffing Recipe, Vegetarian Side Dish, Vegetarian Stuffing
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 253kcal

Equipment

  • casserole dish or large baking pan
  • Large Skillet
  • cutting board and sharpened knife
  • measuring cups and spoons
  • serving spoons
  • aluminum foil
  • nonstick cooking spray

Ingredients

  • 10 cups sourdough bread about one loaf, cubed
  • 1 stick unsalted butter
  • 2 ribs celery
  • 1 cup yellow onion diced
  • 1 large Arctic® Granny or Arctic® Golden apple diced, peeling optional
  • 1 cup fresh cranberries
  • 2 1/2 cups low sodium vegetable stock
  • All Purpose MSG Seasoning or salt and pepper, to taste
  • 2 large eggs
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • nonstick cooking spray

Instructions

  • If using a fresh bread, cube or tear into small pieces the evening before. Arrange on a baking sheet and allow to stale overnight. If using stuffing cubes, skip to Step 2.
  • Preheat oven to 350 degrees F and prepare a large casserole dish with nonstick cooking spray or oil. 
  • In a large skillet, melt one tablespoon of butter over medium-high heat. Prepare the celery by slicing down the middle of each rib, then chop into a small dice. Dice the onion, then add both to the skillet with the butter. Season and allow to cook until translucent and fragrant, about 5 to 6 minutes. Melt the rest of the butter in the skillet.
  • Meanwhile, chop the fresh herbs and add to a large mixing bowl with the sourdough bread. Core and dice the apple, then add to the mixing bowl along with the fresh cranberries. Pour half of the vegetable stock over the mixture and fold together to combine.
  • Whisk the eggs into the remaining vegetable stock. When the onion-celery mixture is ready, add to the mixing bowl. Fold to combine, then pour the remaining liquid over the top. 
  • Transfer to the prepared casserole dish and spread in an even layer. Cover with foil and bake 30 minutes.
  • After 30 minutes, remove the foil and return to the oven to bake 10 to 15 minutes more, or until the top begins to brown. Allow to cool slightly before serving, and garnish with additional herbs if desired. Serve immediately, or hold warm until ready to serve. 

Notes

Store leftovers in the refrigerator for 3-4 days. To reheat, microwave in short bursts, stirring occasionally, until heated through. 

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 208mg | Potassium: 156mg | Fiber: 3g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg