Cranberry Apple Herb Stuffing


30 minutes


60 minutes





  • 1 pound loaf country bread

  • ¼ cup Bragg olive oil

  • 3 stalks celery, chopped

  • 1 medium onion, diced

  • 2 apples, cored and chopped

  • 1 cup dried cranberries

  • 2 tablespoons fresh thyme, finely chopped

  • ¼ cup sage leaves, finely chopped

  • ¼ cup Bragg Cranberry Apple apple cider vinegar

  • 2 teaspoons salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ cups low-sodium vegetable broth

  • 1 egg, lightly beaten

  • 3 tablespoons Italian parsley, chopped

In this recipe:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread evenly on 1-2 baking sheets. Toast the bread in the oven until beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion, celery and apple. Cook, stirring frequently, until they have softened, about 5 minutes.
  • Add cranberries, thyme, sage and apple cider vinegar. Cook for another minute.
  • Remove from heat and add the bread cubes. Add salt and pepper and stir to combine. Add the beaten egg to the vegetable broth and pour over the bread mixture; add parsley and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish. Bake, covered, in the center of the oven until heated through, about 30 minutes. Remove foil and bake for 10 more minutes to toast the top. Remove the stuffing from the oven and let it cool for about 15 minutes before serving.

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