Apple & Cranberry Stuffing

Name: Apple & Cranberry Stuffing
Yield: Makes Stuffing For a 12-pound Turkey; 10–12 Servings
Cuisine: United States
Ingredients: Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups); Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups); Unsalted butter, 8 tablespoons; Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups); Celery stalks, 2, with some leaves, finely chopped; Large yellow onions, 2, finely chopped; Reduced-sodium chicken broth, 1½–2 cups, heated; Fresh flat-leaf parsley, ⅓ cup minced; Dried cranberries, 1 cup; Salt and freshly ground pepper; Salt and freshly ground pepper; Freshly grated nutmeg, ½ teaspoon; Dried thyme, 1 teaspoon; Fresh sage, 2 tablespoons chopped, or 1 teaspoon dried sage; Fresh sage, 2 tablespoons chopped, or 1 teaspoon dried sage; Large Granny Smith apples, 2, cored and diced; Celery stalks, 2, with some leaves, finely chopped

Preparation info

Makes Stuffing For a 12 pound Turkey;
10–12
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

The sweet-tart character of the apples and tang of the cranberries deliver big flavor to this quick-to-assemble stuffing. You can toast the bread cubes and cook the onions and celery 1 day in advance.

Ingredients

Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10

Americas
United States
Side dish
Thanksgiving

Method

Preheat the oven to 350°F. Spread the bread on 2 rimmed baking sheets and toast in the oven, stirring once or twice, until golden and dry, 15–20 minutes. Remove from the oven. In a large frying pan over medium heat, melt 2