Cranberry Apple Sage Stuffing

• Produce

  • 1 1/2 cups Cranberries, fresh
  • 1 Granny smith apple, medium
  • 2 tbsp Parsley
  • 1 tbsp Rosemary
  • 2 Rubs celery
  • 2 tbsp Sage, fresh fresh
  • 1 tbsp Thyme
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 1/2 cups Chicken broth

• Baking & Spices

  • 1 Salt, Coarse

• Bread & Baked Goods

  • 9 cups Sourdough bread, day old

• Dairy

  • 1 cup Butter, unsalted

Found on aberdeenskitchen.com

Description

Ingredients

• 9 cups day old sourdough bread, roughly diced (about 1 artisan loaf)
• 2 rubs celery, halved lengthwise and thinly sliced
• 1 medium yellow onion, diced
• 1 medium granny smith apple, diced
• 1½ cups fresh cranberries
• 2 tablespoons fresh fresh sage, roughly chopped
• 2 tablespoons parsley, minced
• 1 tablespoon thyme, minced
• 1 tablespoon rosemary, minced
• 2 eggs, beaten
• 1 cup unsalted butter
• 2½ cups chicken broth
• Coarse salt, fresh ground black pepper

Directions

• Preheat oven to 350˚F. Grease a 9X13 baking dish.
• In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened and onions start to become translucent, about 6-7 minutes.
• In a large bowl, mix together bread, apples, cranberries, cooked onion and celery, and fresh herbs.
• Add half of the chicken broth to the mixture and stir until combined.
• In a small bowl, beat together the eggs and the rest of the chicken broth. Pour into the bread mixture, and stir until completely combined.
• Add a couple pinches of salt and pepper, and stir until combined.
• Pour stuffing into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes.
• Let cool for 5 minutes and serve immediately.