Our Thanksgiving stuffing recipe is a real feast for the eyes, giving the turkey a serious run for its money.
Thanksgiving is here and there’s no way we weren’t going to pull out the stops for a holiday that’s all about food (and giving thanks… but mostly food). Showstopping stuffings don’t get better than our Apple and Cranberry variation. Sweet, nutty and gloriously golden on top, this stuffing will make the perfect side to your Thanksgiving feast.
PREHEAT AND PREP: Wash and dry all produce. Preheat oven to 400 degrees. Lightly grease a baking dish with butter (we used ½ TBSP butter in an 8 x 11-inch baking dish). Halve, peel, and dice onion. Mince garlic. Finely dice celery. Pick sage leaves from stems and finely chop; discard stems. Core apple, then cut into ¼-inch cubes. Cut baguettes and white bread into ½-inch pieces.
TOAST BREAD: Place baguette and white bread pieces on a baking sheet. Toast in oven until very dry, crisp, and golden, about 15 minutes.
COOK VEGGIES: Melt 8 TBSP butter in a large pot over medium-high heat. Add onion, garlic, and celery. Cook, tossing, until translucent and very soft, 5-7 minutes. Stir in spices and sage. Cook until fragrant, 30 seconds. Season with salt and pepper.
SOAK STUFFING: Stir cranberries, apple, and toasted breads into pot. Pour water into pot, ¼ cup a time, until bread is moist but not soggy—you may need up to 400 ml. Stir in stock concentrates. Poke the bread with a wooden spoon to break up some of the pieces. Season to taste with salt and pepper. Beat 1 egg with a fork in a small bowl, then stir into pot (use other egg as you like).
BAKE STUFFING: Transfer contents of pot to greased baking dish. Bake in oven until golden and crisp on top and tender on bottom, 30-40 minutes.
COOL AND SERVE: Let stuffing cool a few minutes after baking, then serve next to your favorite Thanksgiving dishes.