- 4 tablespoons butter
- 1 onion, finely minced
- 2 celery stalks, finely minced
- 2 apples, cored and diced
- 2 garlic cloves, finely minced
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 2 cups apple cider
- 1 cup chicken stock
- 1 (14-oz) bag of stuffing mix (I like Pepperidge Farm’s plain herb variety)
- 1 cup dried cranberries
- Salt and pepper, to taste
- Preheat oven to 350°F and butter a 2-quart baking dish (use one that has a lid). Alternatively, prepare the stuffing in a covered casserole dish that you can also use on the stovetop.
- Sauté the onions, celery, and apples in 4 tablespoons of butter until they are translucent. Add the garlic and herbs and cook for another minute.
- Add the apple cider and chicken broth, bring to a simmer, and turn off heat.
- In a large mixing bowl, add the stuffing mix and pour over the hot cider mixture. Add in the cranberries and mix everything to combine. Transfer to a covered 2-quart baking dish.
- Bake, covered, for 30-40 minutes. Remove the lid during the last 5-10 minutes if you like a lightly browned top.
To make this ahead, cook and assemble the stuffing through step 4. Cover the dish and keep at room temperature (if making later that day), or transfer to the fridge if making a day or two ahead.
Bake as directed, adding a few minutes extra if making from the fridge.
- Category: side dishes