Apple Cranberry Stuffing
Serves 6 to 8 as a Side Dish
Gobble gobble: it’s time for Thanksgiving! There’s no way we weren’t going to pull out all the stops for a holiday that’s all about food (and giving thanks… but mostly food). So we’re offering up a special stuffing that will be welcome on any feasting table. It’s got cranberries, sage, toasty bread, and our special harvest spice blend. All you need to make it complete is a few of your other favorite Thanksgiving dishes (and six to eight hungry mouths to feed it to).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Demi-Baguette
(Contains Soy, Wheat)
3 slice
White Bread
(Contains Wheat, Soy)
1 unit
Yellow Onion
2 clove
Garlic
2 unit
Celery
¼ ounce
Sage
1 unit
Apple
1 tablespoon
Fall Spice Blend
2.32 ounce
Ocean Spray® Craisins® Dried Cranberries
4 unit
Chicken Stock Concentrate
1 unit
Eggs
(Contains Eggs)
Not included in your delivery
9 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Cut demi-baguettes and white bread into ½-inch pieces, keeping them separate. Place baguette pieces on one baking sheet. Place white bread pieces on another sheet. Toast both in oven until crisp, and golden, 8-10 minutes for the white bread and 12-15 minutes for the baguette.
Lightly grease a baking dish with butter (we used 1 TBSP butter in an 8 x 11-inch baking dish). Halve, peel, and dice onion. Mince garlic. Finely dice celery. Pick sage leaves from stems and finely chop; discard stems. Core apple, then cut in to ½-inch cubes.
Melt 8 TBSP butter (1 stick) in a large pot over medium-high heat. Add onion, garlic, and celery. Cook, tossing, until translucent and very soft, 5-7 minutes. Stir in harvest spice and sage. Cook until fragrant, about 30 seconds. Season with salt and pepper.
Stir Craisins® Dried Cranberries, apple, and toasted breads into pot. Pour water into pot, ¼ cup a time, until bread is moist but not soggy— you may need up to 2 cups. Stir in stock concentrates. Poke bread with a wooden spoon to break it up. Season with salt and pepper. Beat 1 egg with a fork in a small bowl, then stir into pot (use the other egg as you like).
Transfer contents of pot to greased baking dish. Bake in oven until golden and crisp on top and tender on bottom, about 30 minutes.
Let stuffing cool a few minutes after baking, then serve next to your favorite Thanksgiving dishes.
