Recipe: Apple-Cranberry Stuffing
This Apple-Cranberry Stuffing should be a crowd pleaser.
More holiday recipes
Makes 10 servings
12 cups small day-old bread cubes
2 tablespoons butter
1 small onion, peeled and finely chopped
2 medium ribs celery, diced
2 medium Granny Smith apples, cored and diced
2 tablespoons minced fresh sage (or 2 teaspoons dried sage leaf, crumbled)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
3/4 cup dried cranberries
1/2 cup coarsely chopped pecans
1 ½ cups liquid (turkey or chicken stock or broth)
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Prepare the bread cubes.
2. Heat the butter in a skillet over medium heat. Add the onions, celery and apples; saute 5 minutes.
3. Combine the bread with the vegetables, sage, thyme, dried cranberries and pecans. Combine the liquid with the cayenne and pour over the stuffing; season with salt and pepper, stirring to combine.
4. Spoon the stuffing into a large casserole dish and cover. Bake in a preheated 325-degree oven 45 minutes. Uncover and continue baking 10 minutes.
From The Seattle Times file
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