Herb-Infused Autumn Stuffing

A delightful twist on the classic stuffing recipe, Herb-Infused Autumn Stuffing features a harmonious blend of aromatic herbs, hearty bread, and seasonal vegetables. Perfect for holiday gatherings, this stuffing is an essential side dish that captures the essence of autumn in every bite.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

12 cups cubed sourdough bread

1/2 cup unsalted butter

1 large onion, chopped

3 stalks celery, diced

3 cloves garlic, minced

1 large apple, peeled and diced

1/2 cup dried cranberries

1/4 cup fresh parsley, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 cups chicken or vegetable broth

Salt and black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).

2. Spread the cubed sourdough bread on a baking sheet and toast in the oven for about 15 minutes until golden brown and crisp.

3. In a large skillet, melt the butter over medium heat.

4. Add the chopped onion and celery, sauté until softened, about 5 minutes.

5. Stir in the garlic, apple, cranberries, parsley, sage, rosemary, and thyme. Cook for another 3 minutes.

6. In a large mixing bowl, combine the toasted bread cubes with the sautéed mixture. Gradually add the broth until the stuffing reaches your desired consistency.

7. Season with salt and black pepper to taste.

8. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes.

9. Remove the foil and bake for an additional 15 minutes until the top is golden brown and crisp.

Storage

Store the cooled stuffing in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 325°F (163°C), place stuffing in an oven-safe dish, and heat for 15-20 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.