All Recipes Chicken





Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1-hr | Yield: 4-6

This cranberry apple sage stuffing is my favorite Thanksgiving recipe. It never fails to wow everybody around the table with its superb taste and festive presentation. My mom also wants this for Christmas, and I am happy to make this again!


1 c. unsalted butter

9 c. day-old sourdough bread, roughly diced (about 1 artisan loaf)

2 ribs celery, halved lengthwise and thinly sliced

1 medium granny smith apple, diced

1 medium yellow onion, diced

2 tbsp fresh sage, roughly chopped

1 ½ c. fresh cranberries

1 tbsp fresh rosemary, minced

2 tbsp fresh parsley, minced

1 tbsp fresh thyme, minced

2 Eggs, beaten

Coarse salt, fresh ground black pepper

2 ½ c. chicken broth


Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, grease a 9 x 13-inch baking dish.

Step 2: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the onion and celery to the skillet and cook for about 6 to 7 minutes until the soft and the onions begin to become clear.

Step 3: Combine the bread, apples, cranberries, cooked onion and celery, and fresh herbs in a large bowl until well mixed.

Step 4: Yo the mixture, add half of the chicken broth and mix well until combined.

Step 5: Beat the eggs with the remaining chicken broth in a small bowl. Pour this over the bread mixture and mix well until blended. Season with salt and pepper. Mix again until well incorporated.

Step 6: Into the prepared baking dish, pour the stuffing. Tent with foil and place in the preheated oven. Bake for about 30 minutes. Uncover and continue baking for additional 15 minutes.

Step 7: Remove from the oven when done and allow the stuffing to cool for about 5 minutes before serving. Enjoy!