Fustini's Oils and Vinegars
Apple and Cranberry Stuffing

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Apple and Cranberry Stuffing


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Apple and Cranberry Stuffing



  • 1  large sourdough loaf, cut into cubes
  • 4 tablespoons Fustini's Delicate SELECT olive oil, divided
  • 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 tablespoon 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 
  • 1 tablespoon butter
  • 2 cups low-sodium vegetable broth


Step 1. 

Heat oven to 200 degrees. Slice bread into cubes, place bread on baking sheets and bake at 200º for 20 minutes.  Remove from oven and increase heat in oven to 350º and butter a large baking dish.

In a large skillet over medium heat, add 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. Stir in the remaining olive oil and parsley. Place bread and cranberries in a large bowl and add onion mixture and chicken broth. 

Transfer mixture to the prepared baking dish and cover 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.

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