Description
Dive into the season with the Apple Cranberry Harvest Bake, a mouth-watering blend of sweet apples, tart cranberries, and savory herbs enveloped in a crusty sourdough embrace. Perfect for festive gatherings or a cozy meal, this stuffing-style bake balances texture and flavor to offer a comforting side dish that stands out on any dining table.
Ingredients
– 1 loaf (about 1 pound) of day-old sourdough or whole grain bread, cubed
– 2 large Honeycrisp or Granny Smith apples, diced
– 1 cup dried cranberries
– ½ cup (1 stick) unsalted butter
– 1 large onion, diced
– 3 celery stalks, diced
– 2 cloves garlic, minced
– ¼ cup fresh sage, chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, chopped
– 2 cups chicken or vegetable broth
– 2 large eggs, beaten
– Salt and pepper, to taste
– Optional: 1/2 cup chopped pecans or walnuts
Step-by-step Directions
Step 1: Preparation of Bread
Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, stirring occasionally, until slightly dry. Increase oven temperature to 375°F (190°C) after removing the bread.
Step 2: Sauté Vegetables and Herbs
Melt butter in a large skillet over medium heat. Add diced onion and celery, sautéing until softened. Introduce minced garlic, cooking until fragrant, then stir in sage, thyme, and rosemary for one minute. Set aside.
Step 3: Combining Ingredients
In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable mixture, diced apples, and dried cranberries.
Step 4: Mixing Liquids
Whisk together the beaten eggs and 1 1/2 cups of broth in a separate bowl, then gently pour over the bread mixture, ensuring even soaking.
Step 5: Final Mix and Bake
Season with salt and pepper, add optional nuts, and transfer to a greased 9×13 inch baking dish. Bake at 375°F (190°C) for about 45 minutes until the top is golden brown.
Servings & Preparation/Cooking Time
This recipe comfortably serves 8-10 people. The total preparation time is approximately 20 minutes, with a cooking time of about 60 minutes, totaling roughly 80 minutes from start to finish.
Tips for Storage & Reheating
– Storage: Cool completely before covering or transferring to an airtight container. Refrigerate for up to 5 days.
– Freezing: Freeze in covered airtight containers or freezer bags for up to 3 months.
– Reheating: Reheat in the oven at 350°F (175°C) until warmed through, approximately 15-20 minutes. For individual servings, a microwave can be used, heating for 1-2 minutes.
Conclusion
The Apple Cranberry Harvest Bake is a stellar example of how traditional ingredients can be transformed into a festive, flavorful dish that enhances every meal. Its combination of textures and rich, autumnal flavors makes it a versatile choice for both holiday feasts and weekday dinners, providing a comforting touch to your culinary creations.
Print
Apple Cranberry Harvest Bake
- Total Time: 80 minutes
- Yield: 8-10 servings 1x
Description
Dive into the season with the Apple Cranberry Harvest Bake, a mouth-watering blend of sweet apples, tart cranberries, and savory herbs enveloped in a crusty sourdough embrace. Perfect for festive gatherings or a cozy meal, this stuffing-style bake balances texture and flavor to offer a comforting side dish that stands out on any dining table.
Ingredients
- 1 loaf (about 1 pound) of day-old sourdough or whole grain bread, cubed
- 2 large Honeycrisp or Granny Smith apples, diced
- 1 cup dried cranberries
- ½ cup (1 stick) unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- ¼ cup fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- Salt and pepper, to taste
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Step 1: Preparation of Bread Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, stirring occasionally, until slightly dry. Increase oven temperature to 375°F (190°C) after removing the bread.
- Step 2: Sauté Vegetables and Herbs Melt butter in a large skillet over medium heat. Add diced onion and celery, sautéing until softened. Introduce minced garlic, cooking until fragrant, then stir in sage, thyme, and rosemary for one minute. Set aside.
- Step 3: Combining Ingredients In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable mixture, diced apples, and dried cranberries.
- Step 4: Mixing Liquids Whisk together the beaten eggs and 1 1/2 cups of broth in a separate bowl, then gently pour over the bread mixture, ensuring even soaking.
- Step 5: Final Mix and Bake Season with salt and pepper, add optional nuts, and transfer to a greased 9×13 inch baking dish. Bake at 375°F (190°C) for about 45 minutes until the top is golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes