Apple, Cranberry, and Pecan Stuffing

applecranberryandpecanstuffing
Photo by Grant Cornett
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 485 calories
    • Fat 28 g
    • Sat Fat 8 g
    • Cholesterol 80 mg
    • Sodium 771 mg
    • Protein 10 g
    • Carbohydrate 52 g
    • Sugar 17 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 86 mg

Ingredients

  1. Check 6 tablespoons unsalted butter, plus more for the baking dish and foil
  2. Check 1 large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
  3. Check 2 medium onions, chopped
  4. Check 4 celery stalks, thinly sliced
  5. Check 2 Gala apples, cored and cut into 1⁄2-inch pieces
  6. Check kosher salt and black pepper
  7. Check 1/2 cup dry white wine
  8. Check 2 1/2 cups low-sodium chicken broth
  9. Check 2 large eggs, beaten
  10. Check 1 cup dried cranberries
  11. Check 1 1/2 cups pecan halves
  12. Check 1 tablespoon fresh thyme leaves

Directions

  1. Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes. Spread the pecans on a third rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 5 to 6 minutes; chop.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, apples, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  3. Add the bread, broth, eggs, cranberries, pecans, thyme, and ½ teaspoon salt to the mixture and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.