Best Apple Cranberry Dressing Recipes

APPLE, PECAN, CRANBERRY, AND AVOCADO SPINACH SALAD WITH BALSAMIC DRESSING

Steps:

• Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

HERBED APPLE-CRANBERRY BREAD DRESSING

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

SAUSAGE, APPLE, AND CRANBERRY DRESSING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
• Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

APPLE-CRANBERRY DRESSING

Steps:

• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

APPLE-CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl.
• Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes.
• Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper.
• Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately.

ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING

Steps:

• Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
• Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
• Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.

SAUSAGE, APPLE, CRANBERRY DRESSING

Steps:

• 1. Transfer all stuffing mixes, parsley, sage, and seasonings to a very large bowl (Huge).
• 2. Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and thoroughly cooked through. Drain if necessary but a few dribbles of sausage fat won't hurt the flavor. : D Place sausage on top of crumbs in bowl.
• 3. Melt butter in large skillet. Saute onions & celery for about 5 minutes until it softens a little. Stir in cranberries and apple and cook for a few minutes more. Pour out on top of crumb mixture and seasonings. Toss to mix togehter.
• 4. Stir in beaten eggs, soup, and add 3-4 cups of stock. Stir thru and add more broth as needed for moistness. That is such a personal taste thing..Just remember as dressing bakes it will thicken up, so make it a little looser than u like it.
• 5. Stuff the turkey if you choose and you will have plenty to bake in a greased 9"x13" baking dish, and probably more. I don't stuff my turkey. I usually bake a pan of it and then freeze the other half of uncooked dressing for a future use. It makes a big batch of dressing but if u want to cut it in half, feel free to do so.I like the mix of the dressing rather then all cornbread. The Stove Top just adds alot of flavor.. IDK but my family loves it.
• 6. Before baking, I find it works best to poke down cranberries into dressing so they don't burn on top, I discovered that the hard way. : ) Bake uncovered, in a preheated 350 degree oven for 40-50 minutes, until browned and crusty on top.
• 7. I usually make my own stock. I boil the backbone & neck in about 10 cups of salted water for an hour or so until the meat(cooks snack-haha)is falling off the bone. If you have time defat the stock in the fridge for several hours. Remove fat and heat back up just enough to liquify. Use as dressing liquid and to make the gravy.

APPLE-CRANBERRY DRESSING

Steps:

• Cook onions, apples, celery in one stick (4 ounces) melted butter in a large skillet over medium heat about 10 minutes, until softened. Remove from heat and place in a large bowl. Toss in the bread cubes, cranberries, parsley, sage, thyme, salt and pepper. Scrape into a buttered 9-by-13-inch baking pan, pour one cup low-sodium chicken broth evenly over it. Bake in a preheated 375-degree oven for about 40 minutes or until heated through and crusty.