Apple and Cranberry Stuffing (Raisins)

applecranberrystuffing2 This Apple Cranberry Stuffing recipe is a delicious twist on the traditional favourite that will elevate your holiday table. With a perfect balance of savoury and sweet, this side dish bakes to golden perfection - crisp on top but soft and flavourful in the center. Each bite bursts with the sweetness of tender apples and dried cranberries.

1 loaf day-old bread, cut into cubes (~ 16 oz)
2 Tbsp. unsalted butter
1 large yellow onion, diced
2 stalks celery, diced
2 red apples, cored and diced
1 cup dried cranberries
1 cup raisins
1 tsp. apple pie spice
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. sea salt
½ tsp. black pepper
¼ cup fresh parsley, chopped
2 cups chicken or vegetable broth

Garnish:
fresh parsley, fresh thyme or sage

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

In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sauté until softened, about 5 minutes.

Stir in the chopped apples and dried cranberries, cook for another 2 minutes until the apples are slightly tender. Add the dried sage, thyme, salt and black pepper, mix well to combine the flavours.

Place the bread cubes and chopped parsley in a large mixing bowl, pour the apple-cranberry mixture over the top. Slowly pour the broth over the mixture, gently tossing to moisten the bread evenly. Add more broth if the mixture is too dry.

Transfer the stuffing mixture to the prepared baking dish, cover with foil.

Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.

Allow to cool for a few minutes then serve, garnish with additional fresh parsley or fresh thyme or sage.

Makes 8 Servings.

Cook' Notes:

For the best texture, use day-old or slightly stale bread. Fresh bread can become too mushy when mixed with the broth. Alternatively, you can toast the bread cubes in the oven to dry them out before using.
Adjust the amount of broth according to the dryness of your bread. The goal is to have moist but not soggy stuffing.
Add cooked sausage, nuts (pecans or walnuts), or other dried fruits such as raisins or apricots for extra flavour.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.