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Cranberry Apple Sage Stuffing

Calories
Author Eva Fry

Ingredients

  • 1 loaf of Rosemary Olive Oil bread cubed
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 4 celery ribs diced
  • 2 cloves garlic minced
  • 1 cup chopped dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1 apple diced into 1/2 inch pieces (about 2 cups)
  • 1/2 cup slivered or sliced almonds toasted
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh thyme minced
  • salt to taste
  • pepper to taste
  • 1 cup vegetable broth

Instructions

  • Preheat the oven to 350°
  • Slice the rosemary olive oil bread into 1-inch cubes.  Place on a baking sheet and toss with 2 tablespoons of olive oil.
  • Bake the bread cubes for about 20 minutes until toasted.  Stir/flip the bread halfway through the cooking process. The bread should be slightly crunchy, not 100% dried out, and still chewy.
  • Place the almonds on a baking sheet and toast for about 5-6 minutes until toasted and crisp, watching so that they don't burn.
  • While the bread is toasting, heat 1 tablespoon olive oil in a large non-stick skillet.  Combine diced onion, chopped celery, and minced garlic.  Saute until softened about 5 minutes.  Add to the skillet the chopped apricots, dried cranberries, diced apples, sage, thyme, salt and pepper.  Stir to combine.
  • Cook until the fruits and veggies are softened about 5 minutes.
  • Add 1 cup vegetable broth and continue simmering the vegetables over low heat until the broth is warmed through.
  • In a large bowl, combine the toasted bread with the sauteed veggies and fruits.  Add the toasted almonds and stir well to incorporate.
  • Place the stuffing in a flat serving dish.  Cover with plastic wrap or foil to keep warm until time to serve.  The steam from wrapping the stuffing will moisten the bread slightly.