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Cranberry Apple Stuffing

From Our Kitchen

Preheat oven to 350ºF


1 loaf Pullman bread, cubed
1 onion, diced
2 stalks celery, diced
1 carrot, diced
1 tsp. garlic minced
1 stick + 2 Tbsp. butter
1-2 pints turkey or chicken stock-hot
2-3 apples, cored, peeled and quartered
½ cup dried cranberries
⅓ cup pecans
¼ cup apple cider
½ tsp. poultry seasoning
pinch dried thyme


Combine onion, celery, carrot, garlic, herbs and 1 stick melted butter. Place on a sheet pan and bake until golden brown 15-20 minutes. Melt remaining butter in a sauté pan, apple and cook until golden, 5-10 minutes. Add cider and lower heat. Let simmer until soft.

Chop. Combine vegetables, bread, cranberries, pecans, apples, and just enough stock to moisten: mix. Adjust seasoning with salt and pepper.

Serves 4-6