Stuffing With Apples Cranberries And Rosemary

Stuffing with Apples Cranberries and Rosemary

I love this twist on stuffing with the apples and cranberries in it. It gives it a nice light sweetness and since it has cranberries you could even skip the cranberry sauce this year. And they both pair with the fresh rosemary perfectly. Of course I also love how buttery and perfectly delicious this is! Trust me you’ll want to make it again and again, and not just for Thanksgiving. For a weeknight dinner I just served it as a side to rotisserie chicken and a veggie (or more like a main dish to rotisserie chicken because we ate so much of it!).

How to Make Apple Cranberry Rosemary Stuffing

Preheat oven to 300 degrees. Dry bread cubes in oven. Saute veggies, then add apples. Off heat toss in cranberries and herbs. Toss bread cubes with apple mixture and chicken broth. Pour into a baking dish and bake through.

Dry the Bread Ahead of Time

With this recipe I highly recommend drying your own bread vs. buying the store-bought dried bread cubes. You can dry your bread a few days in advance (or even weeks if you just want to freeze the dried bread cubes, I always do that with fresh croutons). So really there’s no need to use the store-bought for Thanksgiving. Just be sure to use bread that has some structure to it, not the kind that squashes down to paper-thinness when you barely touch it.

Tips for the Recipe

Also be sure to saute your veggies until they are softened because they won’t soften much more in the oven and no one wants to bite into crispy pieces of celery and onion in their stuffing.