Thanksgiving is coming, Thanksgiving is coming! One week! Holidays that revolve around food and family are my favorite. Especially because my family knows how to cook and eat well. There is a lot to be thankful for at the dinner table, but my two favorite Thanksgiving dishes are stuffing and cranberry sauce. That inspired me to mix those two into this recipe. Delicious, fragrant stuffing with tart bites of cranberries. If that’s something you also love, you have to try this classic cranberry stuffing.
Homemade stuffing doesn’t need to be complicated, and this is really a small twist on a classic recipe. But, the small twist makes an impact with some great autumn flavors. My sister is hostess for our family Thanksgiving, and I’ll be bringing dessert as I have for a few years now. Specifically, I’ll be making this delicious Apple Crisp and maybe some other goodie. What will you be making this year?
Classic Cranberry Stuffing
Ingredients
- 10 Cups Bread, diced into 1/2 inch cubes
- 1 1/2 Cups Celery, diced
- 1 1/2 Cups Yellow onion, diced
- 1 Cup Fresh cranberries
- 1 1/2 Cup Apple, diced
- 1/2 Cup Butter
- 2 Tbsp. Fresh Sage, minced
- 2 Tbsp. Fresh Rosemary, minced
- 1 tsp. Fresh thyme chopped
- 2 1/4 Cup Vegetable broth
- 2 Eggs
- Salt and black pepper
Instructions
- Preheat oven to 350 degrees F. Place diced bread on baking sheets and place in oven. Toast for 15-20 minutes, stirring halfway, until the bread has dried. Remove from oven and place in a large mixing bowl.
- In a skillet, heat 6 Tbsp. (reserve the other 2 Tbsp for later) of butter over medium heat. Add onion and celery and sautee while stirring until soft, about 7 minutes.
- Add the apple to the pan, cooking another 3 minutes. Add onion, celery, apple mixture to the bowl with the bread.
- Slowly add 1 1/4 cup of broth to the bowl, mixing and making sure it gets evenly distributed. Mix in the herbs and salt and pepper to taste.
- Mix the eggs into the remaining 1 cup of broth. The add to the bowl mixing until well combined. Fold in cranberries.
- Grease a 9 x 13 inch pan. Put stuffing mixture into pan. Put dabs of the remaining 2 Tbsp of butter on the top and cover tightly with foil.
- Place in oven and cook for 25 minutes. Remove, uncover, and cook for another 30-35 minutes until the top is golden brown.
Marlynn | UrbanBlissLife
November 16, 2017Love the pops of color from the cranberries!
Create/Enjoy
November 16, 2017I love cranberries in savory dishes! I don’t think I’ve ever had a super traditional classic stuffing like this, sounds good though! This year my mom is cooking and is going to do a gluten-free cornbread stuffing so I can eat some, too!
Eva Minette
November 20, 2017Oooooh I do love a good cornbread stuffing. Have a great Thanksgiving!
Becky S
November 16, 2017Whoa. I’m not a fan of fruit in savory food, but I have to say that looks enticing! Thanks for sharing the recipe. I may have to try it!
Eva Minette
November 20, 2017Thanks Becky! The cranberries add a great tart pop so it really doesn’t come out too sweet.
Mary
November 16, 2017Looks beautiful. I love the cranberry addition. I’ve never added it to stuffing before.
Erin @ Platings and Pairings
November 17, 2017For sure my most requested holiday recipe is my Roasted Brussels Sprouts with Cranberries and Balsamic Reduction so that will definitely be on the menu! This stuffing looks fantastic!
Eva Minette
November 20, 2017Wow, those brussels sprouts sound delicious too!