Apple Tarragon Stuffing for Pork
Elevate your pork dishes with this irresistible Apple Tarragon Stuffing, a perfect blend of sweet, savory, and herbaceous flavors. Featuring tender Granny Smith apples, aromatic fresh tarragon, and a medley of sautéed vegetables, this stuffing is balanced with the earthy warmth of thyme and the subtle tang of sourdough bread. Moist yet slightly crispy on top, it’s baked to golden perfection and pairs seamlessly with pork roasts or chops. Ready in just about an hour, this recipe is a crowd-pleasing addition to any dinner table, offering comfort food vibes with a touch of gourmet flair. Perfect for holidays or weeknight meals, this apple tarragon stuffing will quickly become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large, diced yellow onion
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 2 medium, peeled, cored, and diced Granny Smith apples
- 2 tablespoons, chopped fresh tarragon leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 cups, cubed (preferably sourdough or rustic bread) day-old bread
- 1.5 cups low-sodium chicken or vegetable stock
- 1 tablespoon (optional for browning) olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or loaf pan with olive oil or nonstick spray.
In a large skillet, melt the unsalted butter over medium heat. Once melted, add the diced onion and celery. Sauté for 5-7 minutes, or until the onion becomes translucent and the celery softens.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced apples to the skillet and cook for 3-4 minutes, stirring occasionally, until the apples begin to soften slightly.
Sprinkle in the chopped fresh tarragon, dried thyme, ground black pepper, and kosher salt. Stir to combine, ensuring the flavors are evenly distributed.
Place the cubed day-old bread into a large mixing bowl. Pour the cooked apple and vegetable mixture over the bread cubes, tossing gently to coat.
Gradually add the chicken or vegetable stock, stirring as you go. The goal is to moisten the bread cubes without making them soggy. Use more or less stock as needed depending on the bread's texture.
Transfer the stuffing mixture into the prepared baking dish, spreading it evenly. For a crispy top, brush the top lightly with olive oil.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes or until the top is golden and slightly crispy.
Remove from the oven and let the stuffing rest for 5 minutes before serving. Pair with your favorite pork roast or chops for a complete meal.
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 562.8 g | 205% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 93.2 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1589 mg | 122% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
