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
Scale
- 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