Description

This Autumn Harvest Dressing/Stuffing is a comforting blend of rustic sourdough bread cubes, sautéed onions, celery, fresh apples, dried cranberries, and chopped pecans, lightly sweetened with brown sugar and seasoned with poultry herbs. Perfectly moistened with chicken or vegetable broth and apple cider, then baked to a golden crisp, this dish adds a flavorful, festive touch to your holiday feast.

Ingredients

Scale

Bread and Base

8 cups hearty bread cubes (about 10 oz; rustic sourdough recommended, or a mix of white and whole wheat bread)

Sautéed Aromatics and Mix-Ins

4 tablespoons butter
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 apples, peeled, cored, and diced
½ cup dried cranberries (or mix with chopped dried apricots for variation)
½ cup chopped pecans (or walnuts)
2 tablespoons light brown sugar (optional, for a slightly sweet twist)
1 teaspoon salt
½ teaspoon ground black pepper
1½ teaspoons poultry seasoning (or 1 tsp sage + ½ tsp thyme)

Liquid and Binder

1¼ to 1½ cups low-sodium chicken or vegetable broth
½ cup apple cider (unfiltered if possible)
2 eggs, lightly beaten

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Instructions

Prep: If using fresh bread, preheat oven to 300°F. If using day-old stale bread, preheat to 350°F. Gather and prepare all ingredients.
Prep Bread: Cut bread into ¾-inch cubes and spread on a baking sheet. Toast at 300°F for 10–15 minutes until lightly dry but not browned. Remove from oven and cool. Increase oven temperature to 350°F.
Sauté Aromatics: Melt butter in a large skillet over medium heat. Add chopped onion and celery, cooking for 5–7 minutes until softened. Stir in diced apples, dried cranberries, and chopped pecans; cook for another 3–4 minutes. Then add brown sugar (if using), salt, black pepper, and poultry seasoning, mixing well to combine.
Combine: Transfer the sautéed mixture to a large bowl and add the toasted bread cubes. Pour in the broth, apple cider, and lightly beaten eggs. Toss gently to evenly moisten the bread without making it soggy. The mixture should hold together when pressed but not drip excess liquid.
Bake Covered: Grease a 2 to 2½-quart baking dish and spread the mixture evenly inside. Cover with foil and bake at 350°F for 25 minutes.
Finish Baking: Remove the foil and, if desired, gently stir to achieve an even texture or leave as is for a crispier top. Bake uncovered for an additional 15–20 minutes until golden and crisp on top. Serve hot.

Notes

For variation, substitute chopped dried apricots or walnuts for cranberries and pecans.
Using stale or day-old bread is ideal to avoid sogginess; fresh bread should be toasted first.
Adjust broth quantity for desired moisture—use less for drier stuffing, more to moisten thoroughly.
Covering the dish during initial baking helps keep the stuffing moist; uncovering allows a golden, crisp top.
This recipe can be made vegetarian by using vegetable broth instead of chicken broth.