Name: Apple Stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 lb. sourdough, cut or torn into 1" pieces -; 1/2 c. (1 stick) unsalted butter, melted, divided -; 1/2 tsp. kosher salt -; Freshly ground black pepper -; 1 medium yellow onion, chopped -; 2 stalks celery, chopped -; 1 tsp. freshly chopped rosemary -; 2 Granny Smith apples, peeled, cored, and chopped -; 1/2 c. dried cranberries -; 1/2 c. sliced almonds -; 2 1/2 c. low-sodium chicken broth -; 1 whole egg -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Apple Stuffing

1. 1 lb. sourdough, cut or torn into 1" pieces -

2. 1/2 c. (1 stick) unsalted butter, melted, divided -

3. 1/2 tsp. kosher salt -

4. Freshly ground black pepper -

5. 1 medium yellow onion, chopped -

6. 2 stalks celery, chopped -

7. 1 tsp. freshly chopped rosemary -

8. 2 Granny Smith apples, peeled, cored, and chopped -

9. 1/2 c. dried cranberries -

10. 1/2 c. sliced almonds -

11. 2 1/2 c. low-sodium chicken broth -

12. 1 whole egg -

How to cook deliciously - Apple Stuffing

1. Stage

Preheat oven to 350°. Place bread in a large bowl and toss with four tablespoons melted butter, ½ teaspoon salt, and a few cranks of black pepper. Spread onto a large baking sheet and bake until bread is toasted, about 15 to 20 minutes.

2. Stage

In a medium skillet over medium heat, melt remaining 4 tablespoons butter. Add onion, celery, and rosemary and cook until vegetables are soft, 5 minutes. Season with salt and pepper.

3. Stage

In a large bowl, combine broth with egg. Whisk to combine. Add bread, vegetables, apples, cranberries, and almonds, and stir to combine. Add broth and toss to coat bread. Transfer mixture to a 9”-x-13” baking pan and cover with foil.

4. Stage

Bake for 25 minutes covered, then remove foil and bake until top is golden, 15 minutes more.