Cranberry Apple Walnut Stuffing
For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth
Preheat oven to 350 degrees.
Cube up your stale bread and set it aside in a large mixing bowl.
In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate.
Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left.
Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious. Pull it from the oven and serve immediately. Enjoy!
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that.
If you don't want to use sourdough bread you can substitute your stale bread of choice.