Herb-Infused Autumn Stuffing

🕒 Prep: 30 min
🔥 Cook: 40 min
🍽 Serves: 8
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Embrace the flavors of fall with this Herb-Infused Autumn Stuffing. It's a delightful twist on a classic, bringing together savory herbs and sweet notes of apple and cranberries. Perfect for your next holiday gathering!

Ingredients for Herb-Infused Autumn Stuffing

Sourdough bread is the base, offering a tangy flavor that complements the herbs beautifully. Unsalted butter gives you control over the dish's saltiness while adding a rich, buttery flavor. The onion and celery bring a classic aromatic foundation, while garlic adds depth. Apple introduces a sweet contrast, and dried cranberries enhance this with their tartness. Fresh herbs like parsley, sage, rosemary, and thyme are the stars here, infusing the stuffing with warmth and earthiness. Finally, chicken or vegetable broth moistens the stuffing, bringing all the flavors together.

Tips & Tricks

  • Use day-old sourdough bread for extra crunch and flavor.
  • Adjust the amount of broth based on your texture preference; more for a softer stuffing, less for a firmer one.
  • Chop the herbs finely to ensure even distribution and flavor in every bite.

Serving Suggestions

This stuffing pairs wonderfully with roasted turkey or chicken. For a vegetarian feast, serve it alongside roasted butternut squash and a fresh green salad. It also makes a great accompaniment to a hearty mushroom gravy.

Frequently Asked Questions

Can I make this stuffing ahead of time?
Yes! You can prepare the stuffing up to the baking step, then cover and refrigerate. Bake it just before serving.
What if I don't have fresh herbs?
You can substitute dried herbs, but use them sparingly as they are more concentrated. Start with half the amount and adjust to taste.
Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to a month. Reheat in the oven to restore its crispiness.

Herb-Infused Autumn Stuffing Recipe Walkthrough

First, preheat your oven to 350°F (175°C) to get it ready for toasting and baking. Spread the cubed sourdough bread on a baking sheet, and pop it in the oven for about 15 minutes. You want these cubes golden brown and crisp — perfect for soaking up all the other flavors.

Meanwhile, in a large skillet, melt the butter over medium heat. Once it’s bubbling, add the chopped onion and celery. Sauté these until they soften, about five minutes. Throw in the garlic, apple, cranberries, and all those fresh herbs — parsley, sage, rosemary, and thyme. Let them mingle and cook for about three more minutes, just until the apple starts to soften.

In a large mixing bowl, combine your toasted bread cubes with the aromatic sautéed mixture. Gradually pour in the broth, stirring gently. You want the stuffing to be moist but not soggy, so add the broth slowly. Season with salt and black pepper to your liking.

Transfer the stuffing into a greased baking dish. Cover it with foil to keep it moist, and bake for 25 minutes. Then, remove the foil and let it bake for another 15 minutes until the top turns golden and crisp.

Why You'll Love This Recipe

  • Combines savory herbs with a hint of sweetness for a balanced flavor.
  • Makes the most of seasonal ingredients like apples and cranberries.
  • Simple to prepare yet impressively tasty.
  • Perfect for both festive occasions and cozy dinners at home.

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

Step-by-step 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.

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