Description
A comforting and flavorful side dish that blends the sweetness of apples with the earthy aroma of herbs and the satisfying crunch of celery. Perfect for cozy family gatherings or special dinners, this stuffing brings warmth, texture, and a touch of freshness to any meal. Its combination of toasted bread, sautéed vegetables, and fragrant herbs makes it a classic favorite that never goes out of style.
Ingredients
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10 cups day-old bread, cubed (French or sourdough recommended)
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3 tablespoons unsalted butter
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1 medium yellow onion, finely chopped
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3 celery stalks, diced
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2 medium apples (such as Honeycrisp or Granny Smith), peeled and diced
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2 cloves garlic, minced
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1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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1 tablespoon fresh parsley, chopped
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1 teaspoon salt
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½ teaspoon black pepper
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2 ½ cups low-sodium vegetable broth (or chicken broth if preferred)
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2 large eggs, lightly beaten (optional, for binding)
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2 tablespoons melted butter (for drizzling before baking)
Instructions
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Preheat the oven to 350°F (175°C). Spread the cubed bread evenly on a large baking sheet and toast for 10–15 minutes until lightly golden. Remove from the oven and let cool.
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In a large skillet, melt the butter over medium heat. Add the onion and celery and cook for 5–7 minutes until softened and fragrant.
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Stir in the garlic and cook for another 30 seconds. Add the diced apples and cook for 3–4 minutes until slightly softened.
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Add sage, thyme, parsley, salt, and pepper. Stir well and remove from heat.
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In a large bowl, combine the toasted bread cubes with the apple-vegetable mixture. Toss gently to combine.
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Gradually pour in the broth, tossing as you go until the bread is evenly moistened. Add beaten eggs if you prefer a more cohesive texture.
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Lightly grease a 9×13-inch baking dish and spread the mixture evenly. Drizzle the melted butter over the top.
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Cover with foil and bake for 25 minutes. Remove the foil and bake another 20 minutes, until the top is golden and crisp.
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Let it rest for 5–10 minutes before serving warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes