Description
A warm, herby cranberry stuffing that is simple to make and perfect for holiday meals.
Ingredients
Scale
- 1 large (1 lb.) sourdough boule, cut into cubes (8 cups)
- Butter, for greasing baking dish
- 2 apples, cored and chopped
- 2 celery stalks, thinly sliced
- 2 medium onions, chopped
- 1/2 tbsp. freshly chopped sage
- 1/2 tbsp. freshly chopped thyme leaves
- 1/2 tbsp. freshly chopped rosemary
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 6 tbsp. butter, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup dried cranberries
- 2 1/2 cups low-sodium vegetable broth
Instructions
- Spread the cubed sourdough bread onto a baking sheet and leave uncovered overnight to dry out, or preheat your oven to 200ºF and bake the bread cubes for 20 minutes until dried but not toasted.
- Preheat your oven to 350ºF. Grease a large baking dish with butter.
- In a large skillet over medium heat, melt 3 tablespoons of butter and add the chopped apples, celery, and onions. Cook for about 8 minutes until soft.
- Stir in rosemary, sage, and thyme for an additional minute. Season with salt and pepper, add the remaining butter and parsley.
- In a mixing bowl, combine dried bread cubes and cranberries, pour the sautéed mixture over them, add vegetable broth, and mix.
- Transfer to the baking dish, cover with foil, and bake for 45 minutes. Remove foil and bake for another 15 minutes until golden.
- Garnish with parsley before serving.
Notes
For a meatier version, add cooked sausage. Substitute dried cranberries with cherries or raisins. Use chicken broth for richer flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: stuffing, cranberry, holiday recipe, side dish, vegetarian stuffing