Vegetarian Apple and Cranberry Herb Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Vegetarian Apple and Cranberry Herb Stuffing

Toasted bread cubes soak up a savory blend of sautéed onion and celery, with tender apple pieces and bursts of fresh cranberry adding sweet-tart pockets throughout. Fresh sage, thyme, and rosemary bring that classic holiday-stuffing aroma, while a splash of apple cider vinegar keeps the flavors bright instead of heavy. The whole dish bakes under foil first for a moist, custardy center, then finishes uncovered for a deeply golden, slightly crisp top. A scatter of fresh parsley at the end adds a clean, herby finish before serving. It's a comforting, crowd-pleasing side that fits neatly into a vegetarian holiday spread without sacrificing any of the classic flavor.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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