This vegetarian classic cranberry stuffing is filled with apples and fragrant herbs. Perfect side dish for your holiday dinner.
Servings 8Servings
Ingredients
10CupsBread, diced into 1/2 inch cubes
1 1/2CupsCelery, diced
1 1/2CupsYellow onion, diced
1CupFresh cranberries
1 1/2CupApple, diced
1/2CupButter
2Tbsp.Fresh Sage, minced
2Tbsp.Fresh Rosemary, minced
1tsp.Fresh thyme chopped
2 1/4CupVegetable broth
2Eggs
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.