Bread Stuffing with Seasonal Fruits & Herbs
Author: Aimee
  • 1 cup celery, chopped
  • 2 cups sweet onions, chopped
  • 1/2 cup butter
  • 3/4 cup dried cranberries, or raisins, or both
  • 1 large loaf of crusty Italian-style bread, cubed (about 8 cups)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried savory, ground
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon salt
  • 2 cups chopped apple
  • 1 cup turkey stock or chicken stock
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup walnuts (optional)
  1. Plump cranberries and raisins in hot water for about ten minutes. Drain and reserve.
  2. In a large skillet, melt butter over medium heat; add onions and celery. Stirring often, sweat them for about five minutes.
  3. Add thyme, savory, salt and pepper and continue to cook until vegetables are tender. Add chopped apples and cook gently for about 2 minutes.
  4. Transfer to a bowl and toss with bread cubes. Add dried cranberries or raisins, parsley and walnuts to the bowl and mix well.
  5. Pour turkey stock over stuffing and mix well to combine. Butter an ovenproof dish and pack stuffing into it. (At this point, you may refrigerate the stuffing, well wrapped, for up to a day before proceeding.)
  6. Bake at 350°F for about 45 minutes or until golden brown on top. Serve hot.
Recipe by Simple Bites at