Rice Free Apple and Cranberry Herb Stuffing
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Learn more →Ingredients
8 servings
- 1 lb day-old white sandwich bread, cut into ¾-inch cubes (about 10 cups)
- 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
- 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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