Ingredients
- 8 cups crusty bread (sourdough or French baguette), cut into 1-inch cubes
- 2 cups fresh cranberries
- 2 medium apples (Granny Smith and Honeycrisp), diced
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 1 ½ – 2 cups vegetable or chicken broth
- 4 tablespoons unsalted butter
Instructions
- Prepare the Bread: Cut bread into cubes and spread on a baking sheet. Dry or toast in a 350°F oven for about 10 minutes, until golden brown.
- Sauté the Aromatics: In a large skillet, melt butter over medium heat. Add onion and celery; cook for about 8 minutes until soft and translucent.
- Add the Herbs: Stir in rosemary, sage, and thyme; sauté for another minute.
- Mix in the Cranberries and Apples: Add cranberries and apples; sauté for 5-7 minutes until cranberries burst and apples soften.
- Combine with Bread: In a large bowl, mix the toasted bread with the sautéed mixture. Stir in enough broth to moisten the stuffing without it becoming soggy.
- Season: Adjust seasoning with salt and pepper and let sit for about 15 minutes.
- Bake: Transfer to a buttered casserole dish, cover with foil, and bake at 350°F for about 25 minutes. Remove foil in the last 10 minutes for a golden top.
Notes
Allowing the bread to stale gives the best texture. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian