Name: Easy Cranberry Stuffing
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 large (1 lb.) sourdough boule, cut into cubes (8 cups) -; 6 tbsp. butter, divided, plus more for baking dish -; 2 apples, cored and chopped -; 2 celery stalks, thinly sliced -; 2 medium onions, chopped -; Kosher salt -; Freshly ground black pepper -; 1/2 tbsp. freshly chopped sage -; 1/2 tbsp. freshly chopped thyme leaves -; 1/2 tbsp. freshly chopped rosemary -; 2 tbsp. freshly chopped parsley, plus more for garnish -; 1 c. dried cranberries -; 2 1/2 c. low-sodium vegetable broth -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Easy Cranberry Stuffing

1. 1 large (1 lb.) sourdough boule, cut into cubes (8 cups) -

2. 6 tbsp. butter, divided, plus more for baking dish -

3. 2 apples, cored and chopped -

4. 2 celery stalks, thinly sliced -

5. 2 medium onions, chopped -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1/2 tbsp. freshly chopped sage -

9. 1/2 tbsp. freshly chopped thyme leaves -

10. 1/2 tbsp. freshly chopped rosemary -

11. 2 tbsp. freshly chopped parsley, plus more for garnish -

12. 1 c. dried cranberries -

13. 2 1/2 c. low-sodium vegetable broth -

How to cook deliciously - Easy Cranberry Stuffing

1. Stage

Spread bread onto a baking sheet and leave uncovered overnight to dry out. (Alternately, bake at 200º for 20 minutes.)

2. Stage

Preheat oven to 350º. Butter a large baking dish.

3. Stage

In a large skillet over medium heat, melt 3 tablespoons butter. Add apple, celery, and onion, and cook until soft and fragrant, 8 minutes. Stir in rosemary, sage, and thyme, and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in remaining 3 tablespoons butter and parsley.