Sage Apple Cranberry Dressing
Herbaceous and fruity, the classic holiday dressing with a flirty twist.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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.