Description
There’s something truly comforting about the aroma of freshly baked stuffing wafting through the kitchen on a crisp autumn afternoon. This Autumnal Apple & Herb Stuffing captures the essence of the season—warm, savory, and gently sweet from tender apples and fragrant herbs. Perfect for Thanksgiving, Christmas, or any cozy fall dinner, this recipe turns simple ingredients into something unforgettable. Inspired by traditional harvest flavors, this dish blends hearty bread cubes with the sweetness of apples and the earthiness of herbs like sage, thyme, and rosemary. It’s a beautiful addition to any holiday table or weeknight meal, offering nostalgic flavor and heartwarming comfort in every bite.
Ingredients
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10 cups day-old bread cubes (preferably sourdough or country-style bread)
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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2 medium onions, finely chopped
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3 celery stalks, chopped
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2 medium apples, peeled, cored, and diced (such as Honeycrisp or Gala)
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3 cloves garlic, minced
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1 ½ teaspoons dried sage (or 1 tablespoon fresh, chopped)
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1 teaspoon dried thyme (or 2 teaspoons fresh)
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1 teaspoon dried rosemary (or 2 teaspoons fresh, minced)
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 cup low-sodium vegetable or chicken broth (plus more if needed)
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2 large eggs, lightly beaten
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½ cup chopped fresh parsley
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1 tablespoon chopped fresh chives (optional)
Instructions
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Preheat oven to 300°F (150°C). Spread the bread cubes evenly on a large baking sheet and toast for 15–20 minutes until dry and lightly golden. Remove from the oven and let cool completely. Increase oven temperature to 350°F (175°C).
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In a large skillet, heat butter and olive oil over medium heat. Add onions and celery, sauté until softened and translucent, about 7–8 minutes.
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Add the diced apples and cook for another 5 minutes until they begin to soften. Stir in minced garlic and cook for 1 minute more.
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Sprinkle in sage, thyme, rosemary, salt, and pepper. Stir to evenly coat the vegetables and apples with the herbs, cooking for another 1–2 minutes to release their aroma.
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In a large mixing bowl, combine toasted bread cubes with the sautéed apple mixture. Toss gently until mixed.
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Whisk together broth and eggs in a separate bowl. Pour the liquid over the bread mixture, tossing gently until evenly moistened but not soggy. Add extra broth if needed.
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Stir in fresh parsley and chives. Taste and adjust seasoning.
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Transfer mixture into a lightly greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes.
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Remove foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.
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Let rest for 10 minutes before serving. Garnish with extra parsley if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes