Pregnancy Friendly Apple and Cranberry Herb Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Pregnancy Friendly Apple and Cranberry Herb Stuffing

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Ingredients

8 servings

1 lb day-old white sandwich bread, cut into ¾-inch cubes (about 10 cups)
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4 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
2 medium apples, peeled, cored, and cut into ½-inch pieces
1 cup fresh cranberries
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tsp salt
2 cups chicken broth
2 large eggs, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on two rimmed sheet pans and bake for 20–25 minutes, stirring once halfway through, until dry and lightly crisp but not browned. Transfer to a large mixing bowl and raise the oven temperature to 375°F (190°C).
2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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