Description
A classic and comforting Apple Stuffing recipe perfect for holiday gatherings or any cozy meal. This stuffing features crusty bread cubes combined with sautéed onions, celery, and sweet apple, seasoned with fresh herbs and baked to golden perfection.
Ingredients
Scale
Stuffing Base
- 1 lb. crusty bread (cut into 1-inch cubes, store bought or homemade)
Sautéed Vegetables and Fruits
- ½ cup unsalted butter (1 stick)
- 1 onion (diced)
- 4 ribs celery (diced)
- 1 apple (chopped)
- 2 cloves garlic (minced)
Seasonings & Herbs
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tsp fresh thyme leaves
Liquid & Binder
- 1½ cups low-sodium chicken broth (turkey or vegetable broth can also be used)
- 2 large eggs (beaten)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 200°F. Grease a 9×13-inch baking pan thoroughly with nonstick spray or melted butter to prevent sticking. Set aside.
- Toast Bread Cubes: Spread the bread cubes evenly on an ungreased sheet pan. Bake them at 200°F for 20 minutes to dry them out and slightly toast.
- Sauté Vegetables and Apple: While the bread is toasting, melt the butter in a large sauté pan over medium heat. Add the diced onion, celery, and chopped apple. Cook, stirring occasionally, until the mixture is softened but not browned, about 5 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, kosher salt, and ground black pepper. Cook for an additional minute to release the flavors. Remove from heat and transfer this mixture to a large mixing bowl.
- Increase Oven Temperature: Once the bread cubes are toasted, remove them from the oven and turn the oven temperature up to 350°F to prepare for baking the stuffing.
- Combine Ingredients: Add the toasted bread cubes, chopped fresh parsley, sage, thyme, low-sodium chicken broth, and beaten eggs into the large bowl with the sautéed mixture. Toss well to ensure the bread absorbs the broth and the ingredients are evenly combined.
- Transfer to Baking Dish: Pour the mixture into the prepared 9×13 baking dish. Spread evenly. Cover tightly with aluminum foil to retain moisture while baking.
- Bake Covered: Place the covered baking dish in the 350°F oven and bake for 30 minutes. This allows the stuffing to cook through without drying out.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the top is golden brown and the center is firm, not jiggly, when gently shaken.
- Garnish and Serve: Optionally garnish the stuffing with additional fresh herbs for color and flavor. Serve warm as a perfect side dish.
Notes
- You can substitute turkey or vegetable broth for chicken broth for different flavor or dietary preferences.
- Toast the bread cubes well to achieve the perfect texture; soggy bread will result in a mushy stuffing.
- Use fresh herbs for the best aroma and flavor, but dried herbs can be substituted at one-third the quantity.
- This stuffing can be made a day ahead and refrigerated; bake it covered until heated through, adding the final uncovered step for browning.
- For a vegetarian version, replace chicken broth with vegetable broth and omit eggs if desired.
