Apple Cranberry Stuffing
Recipe by Nicole Thom-Arens
Serves 4
I look forward to enjoying stuffing every holiday season, but I’m never truly satisfied unless there is a cranberry sauce served along side it. That classic combination of sweet and tart and savory inspired this recipe. For years, I used pre-seasoned breadcrumbs, but every year found the stuffing too salty in the end. This recipe is mildly savory and not overly salted. If you enjoy a very savory stuffing with a bit of sweetness, consider adding a 1/4 teaspoon of dried poultry seasoning.
Ingredients:2 tablespoons olive oil1 tablespoon butter1 yellow onion2 stalks celery1 apple, sweet and firm (I use Honeycrisp)2 tablespoons fresh sage, chopped1/3 cup dried lightly sweetened cranberries3 cups unseasoned dried bread pieces (wheat and white)1 cup chicken broth/stockKosher saltBlack pepper1/4 teaspoon dried poultry seasoning (optional)
Instructions:1. Chop the onion and celery into a small dice. Set aside.2. Heat the butter and olive oil in a large skillet set over medium-low heat on the stovetop. 3. Once the butter is melted, add the chopped onion and celery. Season with kosher salt and stir. Cook until the vegetables are tender.4. While the onions and celery are cooking, chop the apple into a similar-sized dice as the onion and celery (keep the skin on). 5. Heat 1 cup chicken broth/stock in a small pot over medium-high heat. Bring to a simmer then reduce to low to keep warm. 6. Once the vegetables are tender, add the diced apple to the onions and celery. Stir to combine. Cook for 5 minutes, stirring occasionally. 7. After the apple has cooked for 5 minutes, add the chopped sage, poultry seasoning (if using), and black pepper to taste. Stir to combine. 8. Add the cranberries and bread pieces. Stir to combine. 9. Add 3/4 cup of chicken broth/stock to moisten the bread and bring the stuffing together. Cover and cook for 5 minutes over medium-low heat. (You could cook the stuffing in the oven or a crockpot. You may need to add additional broth if cooking long and slow.)10. After 5 minutes, remove the lid and stir the stuffing. Taste for seasoning. Add additional salt and pepper if needed. If the mixture is dry and crumbly, add an additional 1/4 cup of the warmed broth/stock. After checking for moisture and seasonings, cover and cook until the bread is tender, about 15 minutes. Stir every 3 to 5 minutes to avoid burning.
Ingredients:2 tablespoons olive oil1 tablespoon butter1 yellow onion2 stalks celery1 apple, sweet and firm (I use Honeycrisp)2 tablespoons fresh sage, chopped1/3 cup dried lightly sweetened cranberries3 cups unseasoned dried bread pieces (wheat and white)1 cup chicken broth/stockKosher saltBlack pepper1/4 teaspoon dried poultry seasoning (optional)
Instructions:1. Chop the onion and celery into a small dice. Set aside.2. Heat the butter and olive oil in a large skillet set over medium-low heat on the stovetop. 3. Once the butter is melted, add the chopped onion and celery. Season with kosher salt and stir. Cook until the vegetables are tender.4. While the onions and celery are cooking, chop the apple into a similar-sized dice as the onion and celery (keep the skin on). 5. Heat 1 cup chicken broth/stock in a small pot over medium-high heat. Bring to a simmer then reduce to low to keep warm. 6. Once the vegetables are tender, add the diced apple to the onions and celery. Stir to combine. Cook for 5 minutes, stirring occasionally. 7. After the apple has cooked for 5 minutes, add the chopped sage, poultry seasoning (if using), and black pepper to taste. Stir to combine. 8. Add the cranberries and bread pieces. Stir to combine. 9. Add 3/4 cup of chicken broth/stock to moisten the bread and bring the stuffing together. Cover and cook for 5 minutes over medium-low heat. (You could cook the stuffing in the oven or a crockpot. You may need to add additional broth if cooking long and slow.)10. After 5 minutes, remove the lid and stir the stuffing. Taste for seasoning. Add additional salt and pepper if needed. If the mixture is dry and crumbly, add an additional 1/4 cup of the warmed broth/stock. After checking for moisture and seasonings, cover and cook until the bread is tender, about 15 minutes. Stir every 3 to 5 minutes to avoid burning.