I love making turkey dinners, and I have spent years perfecting my stuffing recipe. Many of the spices are common to traditional recipes, but I also wanted to bring notes of apple and cranberry into the dressing itself.

After much trial and error, I think I’ve succeeded! It’s a bit more effort, but I think well worth it. And hey, if you’re the one making the turkey, you’re already in the kitchen anyway. Enjoy!

INGREDIENTS:

• 1 large egg
• 6 cups of cubed multigrain bread (12-14 Slices)
• 1 medium spanish onion
• 3 celery stalks
• 1 Granny Smith apple
• 3/4 cup of dried cranberries
• 1/2 cup of butter or margarine
• 1 cup of apple juice
• 1/2 cup of fresh, chopped, equal amounts of sage, thyme, and rosemary
• 1 1/2 tablespoons of poultry seasoning
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme

DIRECTIONS:

1. Cube multigrain bread and evenly place on a baking sheet.
2. Mix together dry rosemary, dry thyme, salt, and pepper and sprinkle over cubed bread.
3. Bake bread at 375 for 15 minutes or until bread is golden brown.
4. Chop celery, onion, and peel/cube Granny Smith Apple.
5. In a saucepan heat celery, onion, apple, dried cranberries, and butter over medium heat until onions become translucent.
6. In a large mixing bowl whisk egg and add cubed bread, fresh herbs, and poultry seasoning.
7. Toss until evenly coated.
8. Add saucepan mixture and toss.
9. Add apple juice to desired moisture and texture.
10. Stuff turkey and bake.