Makes 5 cups of stuffing
I love cranberries and apples. This recipe combines tart and sweet for a delicious stuffing to compliment turkey, goose, duck or pork roast. Stuffing may also be cooked in a baking dish.
1 egg
3 cups of cubed cut up bread such as a baguette or ciabatta toasted
1 cup plain bread crumbs
1 1/2 cup onions minced
1/2 cup applesauce
1 apple such as a Cortland peeled and cut coarsely
¼ cup of dried cranberries( preferably naturally sweetened)
¼ cup fresh cranberries chopped
2 celery stalks minced
1 stick of unsalted butter
1½ cups of chicken stock
3 Tablespoons of Bells Seasoning
¼ tsp of fresh ground white pepper
1/2 tsp of sea salt
1 tsp of garlic powder
2 Tablespoons of flat leaf parsley chopped
In a 10 inch pan, saute celery, apple and onions in butter till tender and set aside
In a large bowl
Mix bread, crumbs, egg, seasonings, cranberries, parsley with applesauce, and half of chicken stock.
Add onion celery mixture to bowl, combine with remaining stock and mix thoroughly.
Let stuffing rest 10 minutes before stuffing in poultry.
Baked Stuffing
Coat a large baking dish with a small amount of oil before adding stuffing, cover with foil
Cook at 350 for 35-40 for minutes
Remove foil and cook 10 minutes if you like a crunchy topping