Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist.
Oh it’s that time of year!
All my favorite foods begin to grace the table. Thanksgiving is one of my favorite holidays.
I know we should celebrate the arrival of those to a new land. We thank those pilgrims briefly but Thanksgiving has really morphed into a major food holiday.
I’m ok with that since I love to plan, prepare, cook, serve, and eat the traditional foods of this holiday.
I have been making family recipes for years now. I cooked my first turkey at 16 years old for my then-boyfriends family and been making them ever since.
While I love making my tried and true recipes, I occasionally have to play with a recipe and turn it all around.
It’s no secret that I love putting fruit in my savory dishes, so it seemed absolutely natural to add apples and cranberries to a holiday dressing (stuffing if you’re going to put it in the bird.)
I made this, and a friend heard about it and promptly stopped by to sample it, we both ate it cold the next day straight from the container. I was delicious but cold dressing is a favorite.
Sage Apple Cranberry Dressing
Herbaceous and fruity, the classic holiday dressing with a flirty twist.
- 1 lb bread 12-16 oz when dried (see notes)
- 7 tbsp butter divided 5/2; melted
- 4 ribs celery diced
- 1 cup onion diced
- 3 medium apples (medium sized), diced
- 1 tsp dried sage
- ⅛ tsp salt +/- to taste
- ⅛ tsp pepper +/- to taste
- 1½ tsp garlic minced/grated
- ¾ cup dried cranberries
- ½ cup white wine warmed; or use broth
- 1 cup low-sodium chicken broth warmed; to desired consistency
Place the dried bread in a large bowl; set aside.
In a large sauté pan heated over medium high heat, melt the ⅓ cup (5 tbsp) butter.
Add the celery, onion, apples and sauté for about 4 minutes.
Add the sage, salt, pepper, garlic, and cranberries; mix well.
Cook for an additional 2 minutes.
Remove from heat.
Add the sautéed items to the bread in a large bowl; toss well.
Slowly add the warmed wine (or broth if omitting wine) and continue to mix.
Add the warmed broth, slowly mix it in. More or less broth can be used, it is to the desired wetness/consistency.
Taste for salt and pepper, add more if needed.
Add to a baking dish and pour the remaining 2 tbsp butter over the top, cover with foil and cook at 350° for 30 minutes.
Once it has cooked for 30 minutes, remove the foil and cook an additional 5 minutes uncovered.
Serve and enjoy.
I generally dry a fresh loaf of bread by removing it from the package, allowing it to sit out for a day, then continue to dry it in an oven that was heated to 350°F, turned off, then had the bread placed it in.
I have also torn fresh bread and allowed it to ‘stale’ in a paper bag for a couple of days.
Additionally, I have purchased bags for dried bread cubes from my grocery store bakery that are usually labeled 12 oz, which oddly makes about the same amount as a pound of freshly dried loaf bread.