I love combining sweet and savory flavours, and this stuffing is the perfect example of why it works so well. Cranberry walnut bread paired with sautéed apples, onions, and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!
This recipe is also versatile and adaptable to whichever flavors you enjoy most! Let me tell you how you can change things up.
- Bread – I used a dense brown bread for this stuffing, but you could use ciabatta or a crusty baguette instead. I also used a cranberry walnut bread for this recipe, which made things easier. But, if you’re not using bread with cranberries and walnuts already in it, don’t worry. All you need to do is add in 1/2 cup of dried cranberries and 1/4 cup of toasted walnut pieces. Easy peasy.
- Walnuts – Not a fan of walnuts? Substitute pecans or pistachios.
- Add extras – Want to make this a complete meal? Brown some sausage and add it before baking.
This is delicious and complete on its own, but I’ve been enjoying the leftovers with a drizzle of balsamic — it just takes it over the top! Serve this at your next holiday meal and give those mains a serious run for their money!
Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped into small pieces
- 1 apple, diced
- 2 garlic cloves, minced
- 2 tablespoons rosemary, chopped
- 1 loaf cranberry walnut bread, cut into 1-inch cubes (see note below for substitution with regular bread)
- 1 egg
- 1/3 cup heavy cream
- 1/2 cup chicken stock (homemade recommended)
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- olive oil spray or cooking spray
- Preheat oven to 375 F.
- Heat olive oil in a large pan over medium-high heat. Add onions, season with salt and pepper, and sauté until translucent, approximately 5-7 minutes. Add apples and continue to cook for 3-5 minutes, or until softened. Stir in garlic and rosemary, cook for 1 minute, then remove from heat.
- Place chopped bread into a large bowl and pour cooked onions on top.
- In a small bowl, combine egg, heavy cream, and chicken stock, salt and pepper. Pour sauce over bread mixture and toss to combine.
- Pour bread mixture into a small baking pan or 2-quart ramekin coated with olive oil spray. Bake for 30 minutes or until the stuffing begins to brown around the edges.
- Serve and garnish with some extra cranberries (optional).
If you’re not using bread with cranberries and walnuts already in it, add 1/2 cup of dried cranberries and 1/4 cup of toasted walnut pieces before baking, then toss to combine.