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