Apple Cranberry Rosemary Stuffing
Ingredients
-
10
cups
hearty white sandwich bread cubes
-
½
cup
salted butter
-
2
cups
diced celery
-
1⅓
cups
chopped yellow onion
-
to taste
salt
-
2
large
Braeburn apples
-
1
cup
dried cranberries
-
4
Tbsp
chopped fresh parsley
-
1
Tbsp
chopped fresh rosemary
-
½
tsp
dried thyme
-
½
tsp
dried sage
-
2
cups
low-sodium chicken broth
Instructions
- Preheat the oven to 300°F.
- Dry the bread cubes in the oven for about 30 minutes, tossing halfway through.
- Increase the oven temperature to 325°F.
- In a skillet, melt the butter and sauté the celery and onion with salt until softened.
- Add the apples and sauté until they begin to soften.
- Remove from heat and mix in the cranberries, parsley, rosemary, thyme, and sage.
- Combine the dried bread cubes with the apple mixture and season with salt.
- Add chicken broth gradually until the bread is well moistened.
- Transfer the mixture to a greased baking dish and cover with foil.
- Bake for 15 minutes covered, then uncover and bake for an additional 15-25 minutes until golden brown.
Nutrition Facts (estimated)
Servings
10
Calories
282
Total fat
11g
Total carbohydrates
41g
Total protein
4g
Sodium
336mg
Cholesterol
24mg
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