Apple and Cranberry Stuffing
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Apple and Cranberry Stuffing
Category
Potatoes, Pastas and Grains
Ingredients
- 1 large sourdough loaf, cut into cubes
- 4 tablespoons Fustini's Delicate SELECT olive oil, divided, plus more for greasing pan
- 2 medium onions, chopped
- 2/3 cup celery, diced
- 2 apples, cored and chopped
- 1 cup dried cranberries
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 1/2 tablespoon freshly chopped sage
- 1/2 tablespoon freshly chopped thyme leaves
- 1/2 tablespoon freshly chopped rosemary
- 2 cups low-sodium vegetable broth
Ingredients
Directions
- Heat oven to 200 degrees. Slice bread into cubes, and place bread on baking sheets. Drizzle with 2 tablespoons of olive oil and bake at 200º, for 20 minutes. Remove from oven and increase heat in the oven to 350º, and use olive oil to grease a large baking dish.
- In a large skillet over medium heat, add the remaining olive oil. Add onion, celery, and apple and cook until soft and fragrant, 8 minutes. Stir in parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Place bread and cranberries in a large bowl and add onion mixture and chicken broth.
- Transfer the mixture to the prepared baking dish and cover it with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more. Garnish with parsley before serving.