Apple Stuffing
A delicious Apple Stuffing that combines bread, apples, and nuts, perfect for your holiday meal.
Equipment
- baking sheet
- Skillet
- large bowl
- Whisk
- Baking Pan
Ingredients
Bread
- 1 lb. sourdough, cut or torn into 1" pieces Cube and let it dry out for better absorption.
Butter
- ½ cup unsalted butter, melted, divided Divide between steps.
Seasonings
- ½ tsp. kosher salt
- Freshly ground black pepper To taste.
Vegetables
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 tsp. freshly chopped rosemary Use fresh for best flavor.
Fruits
- 2 Granny Smith apples, peeled, cored, and chopped Or other acidic apples.
Additions
- ½ cup dried cranberries
- ½ cup sliced almonds
- 2 ½ cups low-sodium chicken broth Can substitute with vegetable broth.
- 1 whole egg Bind the ingredients together.
Instructions
Preparation
- Preheat oven to 350°. Place bread in a large bowl and toss with four tablespoons melted butter, ½ teaspoon salt, and a few cranks of black pepper. Spread onto a large baking sheet and bake until bread is toasted, about 15 to 20 minutes.
- In a medium skillet over medium heat, melt remaining 4 tablespoons butter. Add onion, celery, and rosemary and cook until vegetables are soft, 5 minutes. Season with salt and pepper.
- In a large bowl, combine broth with egg. Whisk to combine. Add bread, vegetables, apples, cranberries, and almonds, and stir to combine. Add broth and toss to coat bread. Transfer mixture to a 9”-x-13” baking pan and cover with foil.
- Bake for 25 minutes covered, then remove foil and bake until top is golden, 15 minutes more.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can be used in sandwiches.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 360mgPotassium: 200mgFiber: 3gSugar: 7gVitamin A: 2IUVitamin C: 10mgCalcium: 5mgIron: 8mg
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