Apple and Cranberry Stuffing (Eggs)

This Savoury Apple and Cranberry Stuffing is a must on our holiday table. It’s the best of all worlds: buttery, herby, super savoury with a touch of sweet and wows everyone who tries it. The addition of crisp apples, dried cranberries, and spiced apple cider adds a fun twist to this otherwise traditional stuffing - and the results are just fabulous.

6 cups sourdough bread, cubed
6 cups Italian or French baguette, cubed
1 cup (2 sticks) butter
1½ cups onion, finely diced
2 cups celery, finely diced
2 cups Honeycrisp, Granny Smith, or Cosmic Crisp apples, finely diced
6 cloves garlic, minced
1½ tsp. dried thyme
1 tsp. dried rosemary
1 tsp. ground sage
½ tsp. dried marjoram
1 tsp. ground nutmeg
2 tsp. dried parsley
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 cup dried cranberries
2 cups apple juice
2 cups chicken broth
sea salt
black pepper, freshly ground
2 large eggs

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously butter a 9x13" baking dish.

Spread the cubed bread out in an even layer on a large rimmed baking sheet and toast in the oven for 15 minutes until golden and crisp - similar to croûtons. Having slightly dried out bread is KEY for this recipe.

Meanwhile, heat a large pot or Dutch oven over medium heat and add the butter. Once the butter is melted, add the onion, celery, apple, garlic and herbs, salt and pepper. Sauté for 10-15 minutes or until the vegetables and apples are softened.

Stir in the dried cranberries, apple juice and broth to combine. Simmer for 10 minutes. Taste the mixture and season with additional salt and pepper - don’t be afraid to really season this. It will be coating A LOT of bread. It should almost taste over-seasoned at this stage.

Remove the pot from the heat and add the toasted bread cubes to the pot and toss to combine until all the bread is evenly coated. Taste again and adjust the seasoning, as needed.

In a small bowl, whisk together the eggs and then pour into the bread mixture, tossing again to combine.

Transfer the mixture to the prepared baking dish and make sure to press into an even layer.

Bake for 45-50 minutes or until the stuffing is puffed, golden and set in the center. Check after 30 minutes, if the stuffing is browning too quickly, tent the baking dish with foil.

Serve while warm, garnished with additional herbs, if desired.

Makes 8-10 servings.

Cook's Notes:

• I like the combination of two breads here, for both texture and flavour. I like to cube the bread in ½" squares, but you can cut it larger or smaller, depending on your preference. Larger cubes will yield a more rustic stuffing while smaller cubes will yield a softer, not-as-crusty stuffing.
• The best apple for this is one that is tart-sweet and crisp. My favourites are Honeycrisp, cosmic crisp, or Granny Smith - but any crisp/tart-sweet apple will work.
• Make-Ahead: Prepare it completely prior to the baking step, cover well and refrigerate for up to 2 days ahead of time. Remove from the fridge at least 1 hour before you are ready to bake the stuffing. Bake as directed.
• I like to keep my stuffing separate from the turkey, but this recipe will work inside the turkey as well.