Vegetarian apple, cranberry and raisin stuffing recipe
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- Dish type
- Side dish
An ideal stuffing for vegetarians and meat-eaters alike. turkey) or separately in a baking dish.
4 people made this
- 1 (450g) loaf white bloomer, cut into 2.5cm cubes
- 450g wholeberry cranberry sauce
- 3 Granny Smith apples, cored and sliced
- 165g sultanas
- 1 tablespoon grated lemon zest
- 2 teaspoons grated orange zest
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 120ml cold pressed cloudy apple juice
- 115g melted butter
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease a large casserole dish.
- In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, apple juice, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
- Bake 1 hour in the preheated oven, or until lightly browned. Remove from the oven and serve.
Reviews & ratingsAverage global rating:(30)
Reviews in English (24)
You can make a Breakfast dish from the left overs!I got RAVE reviews from my family when I made breakfast with the left over stuffing! I mixed up 6 eggs, milk and some additional sugar and cinnamon – I added stuffing until the mixture was well saturated, and still had a little egg liquid to it. I then put it in a Bunt cake pan (just to make it pretty – but you could put it in anything) and put it in a 350 degree oven for about 40 min. But I really just needed to keep checking it until the egg mixture was all cooked through. You can then dust the top with some powdered sugar, and maybe some dried cranberries for a nice presentation. My guests ate it with butter and maple syrup, and I also had one guest that ate it spread with light cream cheese (for a less sweet option)With all the egg in it – this bunt cake stretch very far when served with some bacon and fruit for a very nice, post Thanksgiving breakfast. I served 6 adults – and still had a few slices left over.My guests liked the stuffing this way, better than they did for the Thanksgiving dinner. For dinner, they missed the more traditional stuffing that we usually serve.-11 Jan 2007
Superb. For the past three years I've hosted a pre-Thanksgiving dinner with my friends at college. Every year I've used this recipe and it's never failed to be a hit.I always use an extra touch of butter, and last year I threw some rosemary and poultry seasoning into the mix. Worked wonderfully. The apple cider is always a good call. So are the raisins.Highly recommended, especially for vegetarians and anyone willing to try something a little unconventional.-14 Nov 2007
The Best Vegan Stuffing Recipe
Take your stuffing to the next level with this Cranberry Apple Sage Vegan Stuffing. You start with traditional stuffing ingredients like bread, celery, onion, sage, and thyme, then amp it up with diced apples, raisins, dried cranberries, dried apricots, and toasted almonds to make an amazing stuffing that will have your guests asking for more.
Use Safeway’s Signature SELECT toasted rosemary olive oil bread to make the most flavorful, memorable stuffing to adorn your Thanksgiving table.
While Thanksgiving is traditionally centered around the turkey, ham, gravy, and potatoes, the sides are where you can really step up your game for Thanksgiving.
This vegan stuffing recipe is absolutely delicious and full of flavor.
Diced apples tossed with celery, onion, sage, thyme, raisins, dried cranberries, and dried apricots for extra flavor, top toasted rosemary olive oil bread to make the most flavorful, memorable stuffing to adorn your Thanksgiving table.
Pair with a delicious roasted butternut squash salad to lighten up your Thanksgiving meal and add pops of flavor throughout each course.
- 20 ounces cubed crusty whole-wheat bread
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups diced celery
- 1 ½ cups diced shallots
- 2 cups diced apple
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 4 tablespoons unsalted butter
- 2 cups low-sodium no-chicken or chicken broth
- 1 cup dried cranberries
- ½ cup chopped walnuts
- 1 teaspoon salt
- ½ teaspoon ground pepper
Preheat oven to 275°F. Spread bread on a large baking sheet. Bake until dry to the touch, about 30 minutes. Transfer to a large bowl.
Increase oven temperature to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat. Add celery and shallots cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add apple and garlic cook, stirring, for 30 seconds. Add rosemary and sage cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth, cranberries, walnuts, salt and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish and press with the back of a large spoon into an even layer. Coat one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
Bake the stuffing for 30 minutes. Uncover and continue baking until the top is golden brown, 20 to 30 minutes more.
To make ahead: Refrigerate stuffing (Steps 1-3) for up to 1 day. Let stand at room temperature while the oven preheats before baking.
- onions – can use 3-4 shallots instead for a more refined taste
- bread – can also use French bread or a country loaf instead of rye
- herbs – can also use fresh instead of dried
- make it extra – brown a few slices of chopped bacon before adding the apples and onions!
It’s absolutely no problem to completely make this stuffing 24 hours ahead.
Just transfer it to a large dish, cool it and then store it covered in the fridge.
Simply reheat it in a skillet or in the oven when you’re ready to serve! Actually, it’s almost better the day after because the flavors really soak into each other.
Why have I not been doing this all along? AHHH!
I love love LOVE the addition of cinnamon, apples, and cranberries in this baked apple cranberry stuffing! We seriously cannot get enough of it!
The aromatic veggies buddied up with the naturally sweet fruit so effortlessly and flavor was out of this world. I totally get the lure of adding a little sweetness to stuffing now – so good! Some lightly toasted sliced almonds or chopped walnuts might also be super fun added to the mix — I am dying to try that out now too!
I think it’s safe to say that I’ve officially broadened my stuffing horizons. It’s also a bit weird to say that… but whatever, it was yummy.
The sweetness of the cranberry and apples in this stuffing make it a perfect pairing for savory vegetables. If you have some leftover the next day, I highly suggest stuffing it into mushrooms, acorn squash, butternut squash, or even atop a hot and fluffy sweet potato! You can also get creative with the leftovers by making a sandwich out of them.
My ULTIMATE after-Thansgiving sandwich is piled high with stuffing, crockpot cranberry sauce, and cranberry-walnut cream cheese spread and turkey. You can also make it vegetarian style with all your favorite side dishes. I’ve gone as far as to add mashed potatoes and hot corn to mine and pretty much died of yum!
This post was sponsored by Campbell’s Kitchen. Thanks for helping me keep the recipes free!
Cranberry Apple Stuffing
This Cranberry Apple Stuffing recipes has all the classic flavors of your favorite old-fashioned Thanksgiving stuffing. Plus I have an easy tip to make sure your stuffing turns out perfect every time!
Stuffing or dressing? I grew up calling it stuffing, and even though this recipe is technically dressing because it doesn’t get “stuffed” into the turkey, I still call it stuffing. Whatever you call it, I think that we can all agree that stuffing is the BEST part of Thanksgiving. And guys, I have FINALLY come up with the best stuffing recipe. Even though stuffing is my favorite thanksgiving dish, for years I struggled with figuring out how to make the best stuffing from scratch. My stuffing always came out not quite right, and I could never figure out why. Well, friends, let me tell you I finally figured it out and it is the most simple thing.
It’s all about the bread. It makes sense, because the classic, old fashioned stuffing is a bread based recipe. But I made many mistakes over the years with the bread I chose for stuffing. Sometimes I would buy bags of pre-made cubed and dried bread to save a step. Although it does save a step, I found that it is NOT WORTH IT. My stuffing was disappointing every time
Then I started buying fancy, artisanal crusty loaves of bread from the fancy part of the bakery. Although I prefer that kind of bread for eating, it turns out it does NOT make the best stuffing. The texture of the bread is everything. You need bread that has some body and can hold up to the moisture in the stuffing without turning to mush, but also won’t suck up all the liquid and make the stuffing dry. Enter, the only bread you should use for stuffing.
Just plain old country white sandwich bread! This humble loaf of bread is the perfect bread for stuffing. You don’t want to go with the cheapest white bread you can find though. I bought a loaf of Oroweat (known as Arnold on the East Coast) Country White Bread. It was perfect! Then you want to make sure to toast your bread instead of just leaving it out overnight to get stale. This will create a much better texture in your final stuffing. It might be an extra step, but it’s thanksgiving so I think it’s worth it. This Cranberry Apple Stuffing is some of the best stuffing I have ever made. It goes perfectly with my Herb Butter Roasted Turkey!
Cranberry Stuffing With Raisins and Apples - Turkey and Vegetarian Friendly
What would Thanksgiving dinner and the day be without a great stuffing recipe to go along side the turkey? When you mix savory with sweet, you get a flavor combination that is out of this world delicious. This stuffing recipe is vegetarian friendly with hints of cranberry, raisins, and apples throughout the stuffing. Each bite is delicious and the beauty of the dish will be highly complimentary to your Thanksgiving spread.
- 1 loaf of French bread
- 1-16 oz. can whole cranberry sauce
- 1 Granny Smith apple, cored and dice
- 1 red delicious apple, cored and diced
- 1 golden delicious apple, cored and diced
- half-cup dark raisins
- half cup golden raisins
- half cup onion, diced
- half cup celery, finely minced
- 1-teaspoon salt
- 1-teaspoon pepper
- 1-teaspoon nutmeg
- 1-teaspoon cinnamon
- 2 eggs
- ½ cup melted butter
- ½ cup vegetable stock or water
- ½-cup apple cider or apple juice from the apples
Preheat the oven to 350 degrees. Lightly grease a casserole dish. Cut the apples into quarters and remove the seeds. In a food processor, dice the apples one at a time. Be careful not to over dice because the apples will become too mushy. Drain the apple juice into a glass, if using later, and place the apples into a large mixing bowl.
Next, take the French bread, cut it into 1-inch squares, and add it to the apple bowl. Open the can of cranberry sauce and cut it into little squares. Add both raisins and the cranberry sauce squares to the mixture and lightly toss. In a small skillet combine the vegetable stock, celery, and onion and cook on medium heat to sweat out each ingredient and make them soft. Transfer them to the bread mixture. Stir well.
In a small bowl mix together the eggs, apple cider or apple juice, melted butter, salt, pepper, cinnamon and nutmeg. Whisk these ingredients for at least a couple of minutes to ensure that each ingredient is evenly distributed and well mixed.
Combine the bread mixture with the egg mixture and evenly toss so that every ingredient is well saturated. Bake the stuffing at 350 degrees for approximately one hour or until the dish is golden brown. Let cool 5 minutes before serving and voila, your turkey now has a stuffing that brings a fragrant and beauty to the table.
- ½ cup butter or margarine
- 1 ½ cups chopped celery with leaves (3 stalks)
- 1 cup chopped yellow onion (1 large)
- 6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
- 6 cups dry white or wheat bread cubes
- 2 cups chopped unpeeled Granny Smith apples (3 medium)
- 1 cup dried cranberries, dried cherries, or raisins
- 2 tablespoons snipped fresh sage or 1 1/2 teaspoons dried sage, crushed
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ¾ cups chicken broth (if using stuffing mix, use 3 to 3 1/4 cups broth)
- ¼ cup chicken broth (optional)
In a large Dutch oven melt butter over medium heat. Add celery and onion cook and stir about 5 minutes or until tender. Remove from heat.
Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165°F].)
Cover tightly with plastic wrap chill for up to 24 hours.
Preheat oven to 325°F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center (165°F).
- 4 cups cubed whole-wheat bread, (6 slices)
- 4 cups cubed white sandwich bread, (6 slices)
- Giblets from 1 turkey, (see Tip), liver discarded
- 1 cup water
- 1 ½ teaspoons canola oil
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 apples, peeled, cored and chopped
- 4 teaspoons chopped fresh sage, or 1 1/2 teaspoons dried, rubbed
- 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
- 1/2 cup chopped fresh or frozen cranberries, (see Tip)
- 1 cup reduced-sodium chicken broth
- ¼ teaspoon salt
- Freshly ground pepper, to taste
Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
Heat oil in a large nonstick skillet over medium heat. Add celery and onion cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
Reduce oven temperature to 325 degrees . Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through, 35 to 45 minutes. If you would like a crisp top, uncover for the last 15 minutes of baking.
Tips: If you don't have turkey giblets, omit Step 2 and substitute 3/4 cup chicken broth for the giblet-cooking liquid in Step 3 omit adding chopped giblets.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
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