Stuffing – in my world, it’s not a family fav. But it’s such a staple at Thanksgiving and Christmas time, that we had to find a way to make it delicious. It’s usually pretty mushy and can even be bland, so when I found this flavor-packed, fruit and veggie stuffing all made into a tight bread, I knew it would be a winner.
And, it really really is! The celery, onions and herbs give it a seasonal flavor while the apple and cranberries add a touch of sweetness. The stuffing mix is all pushed together so it’s not as mushy as traditional stuffing and the walnuts top it off with some much needed crunch.
This is definitely going to be or go-to stuffing for years to come. Tell me, what’s your favorite stuffing recipe? I’d love to hear in the comments below! Happy Thanksgiving!
Easy Apple Stuffing Loaf
- Nonstick cooking spray, for the pan
- 4 tablespoons salted butter
- 1 cup chopped celery
- 1 cup chopped onions
- 2 tablespoons chopped fresh thyme
- 10 fresh sage leaves, finely chopped
- 2 scallions (white and green parts), finely chopped
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- One 12-ounce bag stuffing mix
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup lightly packed chopped fresh parsley
- 1/2 cup dried cranberries
- 2 apples, diced (I like Honeycrisp)
- 2 1/2 to 3 cups turkey or chicken stock
- Preheat the oven to 350 degrees. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
- In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
- To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
- Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
- Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter. Enjoy!