Recipe Image

Apple, Onion & Cranberry Stuffing

  • 40 m
  • 50 m
EatingWell Test Kitchen
“Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.”

Ingredients

    • 4 cups cubed whole-wheat bread, (6 slices)
    • 4 cups cubed white sandwich bread, (6 slices)
    • Giblets from 1 turkey, (see Tip), liver discarded
    • 1 cup water
    • 1½ teaspoons canola oil
    • 2 stalks celery, chopped
    • 1 large onion, chopped
    • 4 apples, peeled, cored and chopped
    • 4 teaspoons chopped fresh sage, or 1½ teaspoons dried, rubbed
    • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
    • ½ cup chopped fresh or frozen cranberries, (see Tip)
    • 1 cup reduced-sodium chicken broth
    • ¼ teaspoon salt
    • Freshly ground pepper, to taste

Directions

  • 1 Preheat oven to 350°F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
  • 2 Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
  • 3 Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
  • 4 Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
  • Tips: If you don't have turkey giblets, omit Step 2 and substitute ¾ cup chicken broth for the giblet-cooking liquid in Step 3; omit adding chopped giblets.
  • To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
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