Can you believe Thanksgiving is only 2 weeks away?
Last year, I hosted Thanksgiving at my house. We had to leave on a road trip at 6 am the following morning, so I used paper plates and simple decor for easy cleanup. I'm so excited to finally set out my china and cloth napkins for this year. And this hutch is a new addition to our dining room that I've been loving.
I've also been having way too much decorating with these beautiful mini pumpkins.
I'm going to be serving traditional Thanksgiving dishes this year - turkey, gravy, sweet potatoes, mashed potatoes, green bean casserole, cranberry sauce, rolls, and this apple cranberry stuffing.
For the record, I have nothing against boxed stuffing. It's amazingly quick and easy to prepare, and most of the time it tastes pretty good. But, nothing compares to homemade, and I enjoy making stuffing when I'm not under a time constraint.
My stuffing starts off with a loaf of french bread cut into cubes. Since I buy my bread fresh, after it's cubed up I'll pop it into the oven on a baking sheet to get the bread nice and toasty.
Then, there is a whole lotta choppin' - celery, onions, herbs, and apples. One of my favorite smells is celery and onions sauteing in butter.
Followed very closely by the smell of fresh herbs. Almost all of these are straight out of my garden.
And I should have bought more apples because I kept sneaking apple cubes. But, you know what they say - "an apple a day keeps the doctor away." I just read a really interesting article about the Health Benefits of apples. Definitely go check it out.
Anyways, after all the bread toasting and chopping is finished, everything gets mixed up in a baking dish.
The stuffing goes into the oven and 25 minutes later you have one super tasty Thanksgiving (or Christmas, or Easter, or everyday) side dish.
I love how the apples still have just a tiny bit of crunch and the cranberries add a wonderful little bit of sweetness.
I can't wait to serve this stuffing up on my Thanksgiving table this year.
And to use the stuffing in our traditional Thanksgiving left overs sandwiches.
To see this recipe in action, check out my latest YouTube video.
Happy eating gobble till you wobble!
- 1 loaf of french bread
- 1 medium onion chopped
- 2-3 stalks of celery chopped
- 1 medium apple diced
- 1/2 cup dried cranberries
- 1 cup chicken stock
- 1/2 cup cranberry apple juice
- 2 TBSP butter
- 1/4 cup chopped parsley
- 1/2 tsp dried rosemary or 1 small sprig fresh rosemary
- 1/2 tsp dried sage or 2-3 leaves of fresh sage
- 1/2 tsp dried thyme or 1-2 sprigs fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat your oven to 350 degrees.
- Cube the loaf of french bread and toast on a baking sheet in the oven for 10 minutes.
- Saute the celery and onion in butter until the onion is translucent.
- Spray a casserole dish with cooking spray and combine all of the ingredients starting with the bread and other dry ingredients. Drizzle with the chicken stock and cranberry apple juice then mix well.
- Cover the dish with foil and bake for 15 minutes. Remove the the foil and continue baking for an additional 10 minutes.
- Transfer to a serving dish and enjoy!
Hi, I’m Jordan – a work at home mom with 3 super fun little boys and a rising country star hubby. I love entertaining guests and want to help you make entertaining easy!