Apple and Cranberry Stuffing (Cinnamon)

applecranberrystuffing Savour the perfect blend of tart cranberries and sweet apples with this delicious Apple Cranberry Stuffing. It’s a delightful twist on a classic and bursting with flavour.

¾ cup butter
1 white onion, diced
4 stalks celery, diced
1 Granny Smith apple, diced
3 tsp. poultry seasoning
1 tsp. ground cinnamon
8 cups white bread cubes
1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. dried parsley
¼ cup dried cranberries
2½ cups chicken stock

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a 9x13" casserole dish with a little butter or cooking spray.

Heat a large skillet over medium heat. Add butter, celery, onion and apple. Sauté until the onion is translucent. Remove from heat, add poultry seasoning and cinnamon. Mix well.

Transfer mixture to the large bowl. Add bread cubes, dried herbs, cranberries and stock. Mix everything together well. Place stuffing mixture into the prepared baking dish.

Bake in the preheated oven until golden brown and crispy on top, about 45 minutes.

Makes 8 servings.

Cook's Notes:

Any leftover stuffing should be stored in the fridge in an airtight container or covered tightly with plastic wrap. It will last for about five days.
I love to use French bread for this stuffing, but you can use any kind of bread you like best.
When making a homemade stuffing, using slightly stale bread or day-old bread will give you the best results. If the bread is still quite fresh, you can also toast it. Place a single layer of bread cubes on a rimmed baking sheet. Bake on 300°F (150°C/130°C fan, Gas Mark 2) for 10-12 minutes, watching carefully, until they dry out.