Breads & Bakingcookfastrecipes
Sourdough Apple Cranberry Stuffing
This classic holiday stuffing combines rustic sourdough bread, sweet apples, and tart cranberries with fresh herbs for a flavorful and comforting side dish that's perfect for any festive meal.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 1h 10m👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- baking dish
- oven
- skillet
- bowl
📝 Preparation Steps
1
Spread sourdough cubes on a large baking sheet and leave out overnight to dry. (Alternatively, bake at 200°F for ⏱️ 20 minutes.)
large (1 lb.) sourdough boule, cut into cubes (8 cups)1
2
Preheat oven to 350°F. Generously butter a large baking dish.
large (1 lb.) sourdough boule, cut into cubes (8 cups)1
3
In a large skillet, melt 3 Tbsp. of butter over medium heat. Add apple, celery, and onion. Cook for ⏱️ 8 minutes until soft.
large (1 lb.) sourdough boule, cut into cubes (8 cups)1
4
Stir in the rosemary, sage, and thyme; cook for 1 more minute until fragrant. Season with salt and pepper. Stir in the remaining 3 Tbsp. butter and fresh parsley.
. butter, divided, plus more for baking dish6 Tbsp
5
In a very large bowl, combine the dried bread cubes and dried cranberries. Pour the cooked vegetable mixture over the top. Add vegetable broth and toss gently until evenly moistened.
large (1 lb.) sourdough boule, cut into cubes (8 cups)1dried cranberries1 cup
6
Transfer the mixture to the prepared baking dish and cover tightly with foil. Bake for ⏱️ 45 minutes.
7
Remove the foil and bake for another ⏱️ 15 minutes, until the top is golden brown and crispy.
8
Let rest for a few minutes, then garnish with additional fresh parsley before serving.
Nutrition Facts
calories
285 calories
fat Content
12g fat
serving Size
1 serving
fiber Content
4g fiber
sugar Content
10g sugar
sodium Content
550mg sodium
protein Content
7g protein
carbohydrate Content
35g carbs
saturated Fat Content
7g saturated fat
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