Description
This classic Apple Stuffing recipe combines crusty bread with aromatic herbs, fresh apple, celery, and onion, all baked together in a savory mix that’s perfect for holiday meals or any comforting feast. With a blend of fresh sage, thyme, and parsley, plus a touch of garlic and chicken broth, this stuffing is moist, flavorful, and wonderfully aromatic.
Ingredients
Stuffing Base
- 1 lb. crusty bread, cut into 1-inch cubes (store-bought or homemade)
- ½ cup unsalted butter (1 stick)
- 1 onion, diced
- 4 ribs celery, diced
- 1 apple, chopped
- 2 cloves garlic, minced
Seasonings and Herbs
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tsp fresh thyme leaves
Liquids and Binders
- 1½ cups low-sodium chicken broth (turkey or vegetable broth can also be used)
- 2 large eggs, beaten
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°F. Grease a 9×13-inch baking pan using nonstick spray or melted butter, then set aside for later use.
- Toast the Bread: Spread the bread cubes evenly on an ungreased sheet pan. Bake in the preheated oven for 20 minutes until lightly toasted. This step helps dry out the bread so it soaks up the liquids better later.
- Melt Butter: While the bread is toasting, melt the butter in a large sauté pan over medium heat to prepare for cooking the vegetables and apple.
- Cook Vegetables and Apple: Add the diced onion, celery, and chopped apple to the melted butter. Cook, stirring occasionally, until the vegetables and apple are softened but not browned, about 5 minutes. This adds moisture and flavor to the stuffing.
- Add Garlic and Seasonings: Stir in the minced garlic, kosher salt, and ground black pepper. Continue to cook for an additional minute to release their aromas.
- Combine Ingredients: Transfer the cooked vegetable mixture to a large mixing bowl. Once the bread is toasted, remove it from the oven and increase the oven temperature to 350°F for baking.
- Mix Stuffing: Add the toasted bread cubes, chopped parsley, sage, thyme, low-sodium chicken broth, and beaten eggs to the bowl with the vegetable mixture. Toss everything well until the bread is evenly coated and has absorbed some of the liquid, creating a moist stuffing mix.
- Transfer and Cover: Spoon the stuffing mixture into the prepared 9×13-inch baking pan. Cover the pan tightly with aluminum foil to retain moisture.
- Bake Covered: Bake the stuffing covered at 350°F for 30 minutes. This allows the flavors to meld and the mixture to cook through.
- Uncover and Finish Baking: Remove the foil and continue baking for another 10 minutes until the top is golden brown and the center is firm (it should not jiggle when gently shaken).
- Serve: Optionally garnish with extra fresh herbs, then serve the stuffing warm alongside your favorite main dishes.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit eggs or replace with an egg substitute.
- Stale or day-old bread works best to absorb flavors and prevent sogginess.
- Feel free to add nuts like chopped pecans or walnuts for extra texture.
- Make ahead tip: Prepare the stuffing mix up to one day in advance, cover, and refrigerate. Bake as directed when ready to serve.