Description

This Cranberry Apple Walnut Stuffing is a delightful blend of savory and sweet flavors, combining the tartness of cranberries, the crispness of apples, and the crunch of walnuts. Sautéed onions and garlic infused with rosemary add depth, while a custard of egg, cream, and chicken stock moistens the cubed cranberry walnut bread, baked until golden and set. Perfect as a warm, comforting side dish for holiday meals or special occasions.

Ingredients

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Vegetables and Aromatics

1 large onion, chopped into small pieces
1 apple, diced
2 cloves garlic, minced
2 tablespoons rosemary, chopped (or use a mix of rosemary and thyme)

Liquids and Dairy

1 tablespoon extra virgin olive oil
1 egg
1/3 cup heavy cream
1/2 cup chicken stock (add more as needed to moisten the bread)
Olive oil spray or cooking spray

Bread and Seasonings

1 loaf cranberry walnut bread, cut into 1-inch cubes
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffing later.
Sauté Aromatics and Fruit: Heat the olive oil in a large pan over medium-high heat. Add the chopped onions, seasoning them with a pinch of salt and pepper, and sauté for 5-7 minutes until they turn translucent. Add the diced apples and cook for an additional 3-5 minutes until they soften slightly. Stir in the minced garlic and chopped rosemary, cooking for one minute before removing the pan from heat.
Combine Bread and Sautéed Mixture: Place the 1-inch cubed cranberry walnut bread into a large mixing bowl. Pour the warm sautéed onion, apple, garlic, and rosemary mixture over the bread cubes, allowing the flavors to meld.
Prepare Custard Mixture: In a small bowl, whisk together the egg, heavy cream, chicken stock, salt, and freshly ground black pepper. Pour this mixture over the bread and sautéed ingredients. Toss everything well to combine, adding a splash more chicken stock if the bread appears too dry, ensuring the bread is evenly moistened.
Transfer and Prepare for Baking: Grease a small baking pan or a 2-quart baking dish with olive oil or cooking spray. Transfer the combined stuffing mixture into the prepared dish, spreading it evenly. Lightly spray the top with olive oil spray to help achieve a golden crust during baking.
Bake the Stuffing: Bake the stuffing in the preheated oven for 30 minutes. Bake until the edges are browned and the top feels set and slightly crisp.
Serve: Remove the stuffing from the oven and serve warm. Garnish with extra cranberries if desired for added color and flavor.

Notes

You can substitute cranberry walnut bread with similar fruit and nut breads such as raisin pecan or cinnamon raisin bread for different flavors.
If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
Adjust salt and pepper to taste depending on your preferred seasoning level.
Adding extra walnuts or dried cranberries on top before baking can enhance texture and flavor.
Ensure the bread cubes are slightly stale for better absorption of the custard mixture without becoming mushy.