Cranberry Apple Stuffing


  • 4 tablespoons unsalted butter
  • ½ cup sweet yellow onion, chopped
  • 2 stalks of celery chopped
  • 2 cups low sodium chicken stock
  • 1/2 tablespoon thyme
  • 1 tablespoon parsley
  • 10 ounces dried bread cubes
  • 1 Fuji or Braeburn apple, core and chopped
  • 1/2 cup Decas Farms dried cranberries
  • optional up to 1/4 cup white wine or apple cider vinegar


Preheat oven to 350°.

In a skillet melt ½  the butter and cook the onion and celery over medium heat until translucent.  Add the broth.  Add additional butter; cook and stir until butter is melted. Remove from the heat. Combine stuffing cubes, apples, cranberries, parsley and thyme in a medium bowl.  Pout the butter and broth mixture over the bread cubes and additions.  Apple cider or white wine can be added to reach desired moistness. Transfer the stuffing to a greased 13x9-in. baking dish.  Cover and bake 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Serve warm. 

Makes 6-8 servings.