Everyone has that one special dish they look forward to seeing on their plate at Thanksgiving. Mine is the perfect stuffing. In fact, I would be perfectly content eating an entire plate of this holiday favorite.
This recipe has everything I think a good stuffing should have. The addition of the sage, cloves and thyme make it incredibly fragrant and the diced apples and dried cranberries add the perfect paring of sweet and savory.
1 stick unsalted butter
1 cup diced celery
1 diced yellow onion
3 large green apples, diced with the skin on
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried sage
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dried thyme
1/2 cup dried cranberries
16 oz. bag of herbed stuffing bread
2, 14 oz. cans chicken or vegetable broth
Melt butter in a large skillet over medium heat. Saute celery and onions about 8 minutes or until they turn translucent. Core and dice apples.
In a large bowl, combine the onion and celery mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Lastly, stir in the cranberries and the stuffing bread. Add broth and stir until bread is evenly moistened.
Transfer stuffing mixture to a large baking dish and bake at 350° for 35 minutes. Stir well and serve warm.
This dish will make you whole house smell wonderful.