As a child, stuffing was never my favorite side dish. But over the years my opinion has changed since making Apple Cranberry Stuffing. It contains apples, dried cranberries, and dried apricots! Plus it is super easy to make and you can assemble it the prior day. Just before dinner, take it out of the refrigerator and place in the oven! Such a time saver when there is so much going on to prepare dinner. If you have any leftovers, do not worry since they warm over nicely in the microwave.
Course: Casserole, Side Dish
Keyword: Apple Cranberry Stuffing
24ozCubed StuffingPepperidge Farm
1 ½cupSweet Onion
½cupfresh Flat-Leaf Parsley
Preheat oven to 375 degrees F.
Spray a large casserole with non-stick spray or two small casseroles
25 minutes covered
15 minutes uncovered
Dice the sweet onion
Chop the celery, cooking apples, dried apricots, and Flat-Leaf Parsley
Melt the butter in a large skillet.
Add celery, onions, apples, cranberries, and apricots. Cook for 5 minutes.
Add the salt, parsley, herbs and mix through.
Remove from the heat.
In a large mixing bowl, add cubed stuffing
Pour warm mixture over the cubed stuffing mixing together.
Mix in chicken broth and eggs
Pour into prepared casseroles and place in the oven
Bake 25 minutes covered and then 15 minutes uncovered. If desired add more butter to the top of the casserole when uncovering.
Calories are approximate based upon serving size and ingredients used.Make ahead: You can assemble and refrigerate the Apple Cranberry Stuffing overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, you might need to add 10 extra minutes baking time.