Cranberry apple stuffing

5 from 1 vote

This simple stuffing is relatively light, with a tasty mix of flavors. Great alongside chicken, turkey, ham and more.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings: or more

Calories: 265kcal

Author: Caroline

8 oz bread slightly stale/dry, crusts removed and cubed giving around 4 cups cubes
½ onion ½ onion giving around 1 cup diced
1 stalk celery 1 stalk being around ½ cup diced
1 apple eg Gala, Granny Smith, Honeycrisp
2 tablespoon butter
1 teaspoon rosemary finely chopped, fresh
½ tablespoon fresh sage finely chopped
¼ cup dried cranberries
½ cup low sodium chicken stock (homemade if available)

Dice the bread into around ½ in/1cm cubes. If the bread is not already a day or two old and dry, then leave pieces to dry out at room temperature for a few hours. Alternatively, place cubes on a baking sheet/tray and bake on a low oven, around 300F/150C for around 20 minutes until dry but not browning.
Preheat oven to 375F/190C. Lightly butter a baking dish around 10in x 7in (25cm x 18cm).
Cut the onion and celery into relatively small dice, both similarly sized. Peel, core and dice the apple just slightly smaller than the bread cubes.
Warm the butter in a wide skillet/frying pan over a medium heat. Add the onion and celery and cook for a couple minutes until they are both softened but ideally not browning.
Add the rosemary and sage and cook a minute more. Add the bread cubes, apple and cranberries and mix everything together well. Remove from heat and transfer to the prepared baking dish. Flatten out the mixture to give an even layer.
Pour over the stock evenly - it should feel slightly soft and moist when you press the cubes down but not wet. If it seems like it needs it, add slightly more stock. Bake for around 25 minutes until gently browned and crisp on top (if you prefer less or more crisp, bake around 5 minutes less or more).

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