Description
This Cranberry Apple Walnut Stuffing is a delightful twist on traditional stuffing, combining the tartness of cranberries, the sweetness of apples, and the crunch of walnuts. Perfect for holiday meals or cozy dinners, this recipe offers a moist, flavorful side dish baked to golden perfection with aromatic herbs and a creamy texture.
Ingredients
Scale
Stuffing Base
- 1 loaf cranberry walnut bread, cut into 1-inch cubes
Sautéed Aromatics
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped into small pieces
- 1 apple, diced
- 2 cloves garlic, minced
- 2 tablespoons rosemary, chopped (or use a mix of rosemary and thyme)
Binding Mixture
- 1 egg
- 1/3 cup heavy cream
- 1/2 cup chicken stock (add more as needed to moisten the bread)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
Finishing
- Olive oil spray or cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffing later.
- Sauté Aromatics: Heat the olive oil in a large pan over medium-high heat. Add the chopped onions, season lightly with salt and pepper, and sauté until they become translucent, about 5-7 minutes. Add the diced apples and cook for an additional 3-5 minutes until slightly softened. Stir in minced garlic and chopped rosemary, cooking for another minute before removing the pan from heat.
- Combine Bread and Aromatics: Place the cubed cranberry walnut bread in a large mixing bowl. Pour the warm sautéed onion and apple mixture over the bread cubes and stir gently to combine.
- Prepare Binding Mixture: In a small bowl, whisk together the egg, heavy cream, chicken stock, salt, and pepper until fully blended. Pour this liquid mixture over the bread and aromatic blend, tossing well to ensure all the bread is moistened. Add a splash more chicken stock if the bread appears too dry.
- Transfer and Bake: Grease a small baking pan or a 2-quart baking dish with olive oil spray. Transfer the stuffing mixture into the dish and lightly coat the top with additional olive oil spray. Bake in the preheated oven for 30 minutes or until the edges are golden brown and the top feels firm to the touch.
- Serve: Remove from the oven and serve the stuffing warm. Optionally, garnish with extra fresh cranberries for added color and flavor.
Notes
- You can substitute cranberry walnut bread with any other fruit and nut bread if desired, such as raisin pecan bread.
- If you prefer a vegetarian version, replace chicken stock with vegetable stock and omit the egg or use an egg substitute.
- To make the stuffing extra moist, gradually add stock during mixing until the desired consistency is achieved.
- Store leftovers covered in the refrigerator and reheat thoroughly before serving.
