Esker Blog

Apple and Cranberry Stuffing

Ingredients 

2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian bread, cubed and toasted (I also mix in some dried stuffing bread crumbs because I like it a little drier) 

Directions

Heat oven to 350 F. Lightly grease a 13x9x2 inch baking dish

In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes

In a large skillet, melt butter over medium heat. Add onion, pepper, and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.

Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.

In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. SPpon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.