Holiday stuffing. For Thanksgiving turkey or with your tofurkey, it’s easy to love stuffing. And if adding a great stuffing to the holiday menu is on your to-do list, our latest recipe is just what you need.
One of our favorite things to do is partner with people who love food and dietitian Cara Harbstreet was just the person to make this holiday stuffing a reality. A self-described non-diet dietitian, Cara has worked on creating a few of our Arctic® apple recipes like Loaded Apple Nachos and Cinnamon ApBitz™ Dried Apple Bars.
Here’s an excerpt from Cara’s latest recipe for us: Apple Cranberry Holiday Stuffing with Arctic® apples.
“One big time saver for me is prepping recipes ahead of time so all I need to do is assemble them when it comes time to cook. It’s also a lot more efficient for me because I can get all the chopping and slicing done at once, pack it away in storage containers or reusable wraps/bags, and get a jump start on staying organized.
Arctic® apples are unique in the fruit world because they are the world’s first (and currently, only) non-browning apples. Through innovations in biotechnology and plant breeding, the enzyme that leads to browning when the apple is bitten, cut, or bruised has been silenced. This means that kitchen prep with Arctic® apples is less likely to lead to discolored dishes and food waste. The quality, taste, and texture of these apples lasts throughout the prep process so you have one less thing to worry about for your holiday dishes!”
APPLE CRANBERRY HOLIDAY STUFFING
- 10 cups sourdough bread about one loaf, cubed
- 1 stick unsalted butter
- 2 ribs celery
- 1/2 yellow onion
- 1 large Arctic® Granny or Arctic® Golden apple
- 1 cup fresh cranberries
- 2 1/2 cups low sodium vegetable stock
- salt and pepper to taste
- 2 large eggs
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh sage chopped
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- nonstick cooking spray
- If using a fresh loaf of sourdough bread, cube or tear into small pieces the evening before. Arrange on a baking sheet and allow to stale overnight.
- Preheat oven to 350 degrees F and prepare a large casserole dish with nonstick cooking spray or oil.
- In a large skillet, melt the butter over medium-high heat. Prepare the celery by slicing down the middle of each rib, then chopping into a small dice. Dice the onion, then add both to the skillet with the butter. Season with salt and pepper and allow to cook until translucent and fragrant, about 5 to 6 minutes.
- Meanwhile, chop the fresh herbs and add to a large mixing bowl with the sourdough bread. Dice the apple, then add to the mixing bowl along with the fresh cranberries. Pour half of the vegetable stock over the mixture and fold together to combine.
- Whisk the eggs into the remaining vegetable stock. When the onion-celery mixture is ready, add to the mixing bowl. Fold to combine, then pour the remaining liquid over the top.
- Transfer to the prepared casserole dish and spread in an even layer. Top with additional herbs if desired, and season lightly with salt and pepper. Cover with foil and bake 30 minutes.
- After 30 minutes, remove the foil and return to the oven to bake 10 to 15 minutes more, or until the top begins to brown. Allow to cool slightly before serving, and garnish with additional herbs if desired. Serve immediately, or hold warm until ready to serve.
RECIPE NOTES: May also use store-bought stuffing mix instead of fresh sourdough.
Our 2018 harvest is underway so fresh slices and whole apples will soon be at grocery stores in the U.S. Have a great recipe that features apples? Take a photo and share it with us on Instagram, Twitter, Facebook, or Pinterest using the hashtag #arcticapples.