Apple-Cranberry Dressing

Food Network Kitchens

From Food Network Kitchens How To Boil Water, Meredith, 2006

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 6 tablespoons unsalted butter, plus more for the pan
  • 1 pound sliced country white sandwich bread
  • 1 large cooking apple, such as Gravenstein, or Golden Delicious
  • 1 medium onion
  • 2 ribs celery with leaves
  • 1/2 cup dried apricots
  • Handful fresh flat-leaf parsley leaves
  • 1/4 cup dried cranberries
  • 2 to 3 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • Pinch fennel seeds, optional
  • 3 cups chicken broth (about 1 1/2 small cans)
  • 1 large egg
  • 2 tablespoons turkey or chicken pan drippings or melted butter

Directions

Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.

Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.

Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.

Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.

Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Tips: Put the dressing in the oven during the last hour of cooking the turkey

Upgrades or Make it your Own:

Cook pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.

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Newest Ratings and Reviews

Read all 5 reviews

  • on December 18, 2010

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    I have made this recipe several times and it is always a hit. I usually serve it with chicken breast throughout the year and make it to serve with turkey around the holidays.
    I don't like celery so I usually leave it out and people don't seem to miss it. I also don't use butter but grapeseed oil and people don't miss this either. Finally, I don't use the parslay or thyme but use (about 1/2 tsp each cinnamon, nutmeg, ginger, and a good pinch of cayenne pepper.
    This is one of my favorite recipes EVER.

    people found this review Helpful.
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  • on November 28, 2008

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    I made this recipe for Thanksgiving last night, and it was a big hit! I left out the celery, since my husband and I are not huge cooked celery fans, and it tasted great. The fruit gives it a good flavor, and I definitely recommend melting butter and putting it on top about 10 min before it's done. Could have done with a little more herbs, but for the most part everyone thought it was very flavorful and a good side dish. It reheated ok today for lunch too!

    people found this review Helpful.
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  • on January 01, 2008

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    I made this instead of potatoes one night but used ready-made, seasoned stuffing and we loved it!I added some fresh thyme which was wonderful

    people found this review Helpful.
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