Savory Dried Cranberry and Apple Turkey Stuffing
This deliciously savory stuffing blends the tartness of dried cranberries with the sweet crunch of Granny Smith apples, creating a delightful contrast that elevates any holiday turkey. A personal favorite from a Christmas dinner at my girlfriend’s house, this stuffing is rich with aromatic herbs and toasted pecans, making it not just a filling but a flavor-packed side dish. Perfect for roasting inside your turkey or baking alongside it, this recipe is easily doubled for larger gatherings, ensuring everyone can enjoy this festive dish. You won't want to miss out on this crowd-pleaser!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
butter
5 tablespoons (melted)
onion
1 large (chopped)
garlic
1-2 tablespoons (fresh minced (optional))
bread
4-5 cups (diced)
Granny Smith apples
2 (peeled, cored, and chopped)
white wine
1/2 cup
chicken stock
1/2 cup
toasted pecans
1 cup (chopped)
fresh sage
2 ounces (chopped fine)
fresh thyme
2 ounces (chopped fine (or 1-2 tsp dried, or to taste))
fresh parsley
1 cup (chopped (measured after chopping))
dried cranberries
1/2 cup ((can use more))
egg
1 (or egg white)
salt
to taste
black pepper
to taste (freshly cracked)
Instructions
1
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic (if using) and sauté until the onion is soft and translucent, about 5 minutes.
2
Stir in the diced bread, ensuring that it's evenly coated with the butter and mixed well with the onions.
3
Add the fresh herbs (sage and thyme) and combine thoroughly with the bread mixture.
4
Incorporate the chopped Granny Smith apples, dried cranberries, and toasted pecans into the skillet. Pour in the white wine and chicken stock, mixing until combined. If the mixture appears too dry, incrementally add more stock, but do so carefully to prevent it from becoming soggy.
5
Remove the skillet from the heat and allow the mixture to cool until it reaches almost room temperature.
6
Once cooled, stir in the egg or egg white to help bind the stuffing ingredients together. Season generously with salt and freshly cracked black pepper to taste.
7
Carefully stuff the mixture into the cavity of your turkey, ensuring it's packed securely but not so tightly that it doesn’t have room to expand during cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Savory Dried Cranberry and Apple Turkey Stuffing?
This recipe combines the tartness of dried cranberries with the sweet crunch of Granny Smith apples, enriched with aromatic herbs like sage and thyme and toasted pecans.
What kind of apples should I use for this stuffing?
The recipe specifically recommends using Granny Smith apples for their sweet crunch and tartness.
How many apples do I need?
You will need 2 Granny Smith apples, which should be peeled, cored, and chopped.
Can I use dried thyme instead of fresh?
Yes, you can substitute the 2 ounces of fresh thyme with 1-2 tsp of dried thyme, or adjust to your taste.
What type of nuts are used in this recipe?
This stuffing uses 1 cup of chopped toasted pecans.
Is the garlic mandatory?
No, the 1-2 tablespoons of fresh minced garlic are optional.
How much butter is required?
The recipe calls for 5 tablespoons of melted butter.
What kind of bread should I use?
You should use 4-5 cups of diced bread.
Can I use egg whites instead of a whole egg?
Yes, you can use either one whole egg or an egg white to help bind the stuffing ingredients.
How much white wine is included in the recipe?
The recipe uses 1/2 cup of white wine.
How much chicken stock is needed?
The recipe calls for 1/2 cup of chicken stock, though you may add more incrementally if the mixture is too dry.
What should I do if the stuffing mixture is too dry?
If the mixture appears too dry after adding the wine and stock, incrementally add more chicken stock carefully to prevent it from becoming soggy.
Can I double this recipe for a larger gathering?
Yes, this recipe is easily doubled for larger holiday gatherings.
Is this stuffing cooked inside or outside the turkey?
This stuffing is versatile and can be roasted inside the cavity of your turkey or baked in a dish alongside it.
How long should I sauté the onion and garlic?
Sauté the chopped onion and minced garlic in butter over medium heat for about 5 minutes until the onion is soft and translucent.
Why do I need to let the mixture cool before adding the egg?
The mixture should cool to near room temperature before adding the egg to prevent the egg from cooking prematurely and to ensure it binds the ingredients correctly.
How should I pack the stuffing into the turkey?
Pack the mixture securely into the cavity, but do not pack it so tightly that it lacks room to expand during the cooking process.
What herbs are used in this stuffing?
The recipe features fresh sage, fresh thyme, and fresh parsley.
How much fresh parsley is required?
You need 1 cup of chopped fresh parsley, measured after chopping.
Can I add more dried cranberries?
Yes, while the recipe suggests 1/2 cup of dried cranberries, you can use more if desired.
What size onion should I use?
The recipe specifies using 1 large onion, chopped.
What is the purpose of the egg in this recipe?
The egg or egg white acts as a binder to help hold the stuffing ingredients together.
Can I use this recipe for Christmas dinner?
Absolutely, it is described as a festive dish perfect for Christmas or Thanksgiving.
When do I add the fresh sage and thyme?
Add the fresh herbs after the bread has been stirred into the butter and onion mixture.
Should the pecans be toasted?
Yes, the recipe specifically calls for 1 cup of toasted pecans, chopped.
What kind of pepper is best?
The recipe recommends using freshly cracked black pepper to taste.
How much sage is used?
The recipe uses 2 ounces of fine-chopped fresh sage.
How much thyme is used?
The recipe uses 2 ounces of fine-chopped fresh thyme.
What is the first step in making the stuffing?
The first step is melting butter in a large skillet and sautéing the onion and garlic.
Is this recipe considered a side dish?
Yes, it is described as a flavor-packed side dish perfect for holiday meals.