Cranberry Apple Sage Stuffing

Stuffing is one of my favorite Thanksgiving foods although I suppose it's technically dressing since it's not prepared in a turkey. This year I decided to create a chart of the recipes we've made for V&C Thanksgiving in the past and was surprised to find that we had never tackled stuffing. This recipe paired nicely with our main dish (coming soon) and added some festive color to the Thanksgiving table. With the correct timing, this could also be baked at the same time as the main dish if you would like to make both recipes at the same time. This recipe makes a 9x13 of stuffing which is great if you're serving a crowd but it would also be fine to cut the recipe in half and serve it in an 8x8 baking dish if you have a smaller group.

Recipe from Aberdeen's Kitchen.

-9 cups day old sourdough bread, roughly diced (about 1 artisan loaf)
-2 ribs celery, halved lengthwise and thinly sliced
-1 medium yellow onion, diced
-1 medium granny smith apple, diced
-1 1/2 cups fresh cranberries
-2 tablespoons fresh sage, roughly chopped
-2 tablespoons fresh parsley, minced
-1 tablespoon fresh thyme, minced
-1 tablespoon fresh rosemary, minced
-2 eggs, beaten
-1 cup unsalted butter
-2 1/2 cups vegetable broth
-Coarse salt, fresh ground black pepper

Preheat oven to 350˚ and grease a 9x13 baking dish.

In a large skillet melt the butter and add the onions and celery. Cook for 6-7 minutes or until the vegetables soften.

Combine the bread, apples, cranberries, cooked onion and celery, and fresh herbs in a large bowl and add half of the vegetable broth. Stir to combine.

In a small bowl combine the eggs and the remaining vegetable broth. Pour over the bread mixture and stir to combine. Season with salt and pepper.

Add the stuffing to the prepared 9x13 baking dish and cover with foil. Bake for 30 minutes and then remove the foil and bake for an additional 15 minutes.


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