Best Herbed Apple Cranberry Bread Dressing Recipes

Herb and Apple Stuffing image

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Steps:

Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Apple-Cranberry Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons unsalted butter, plus more for the pan
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter

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.

Semolina Bread-Apple Stuffing With Dried Cranberries and Apricots image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 13

Semolina bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/4 cup chopped parsley
Apples, cut into small chunks and sauteed in butter
1/2 cup dried cranberries
1/2 cup dried apricots, chopped if large

Steps:

Chop the semolina bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared apples, dried cranberries and apricots.
Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.