Cranberry and Apricot Jeweled Stuffing
Bring a burst of flavor and color to your holiday table with this Cranberry and Apricot Jeweled Stuffing—an irresistible blend of sweet, tangy, and savory. Made with hearty cubes of day-old French or sourdough bread, this stuffing is studded with vibrant dried cranberries and finely chopped apricots, creating a "jeweled" effect that’s both delicious and dazzling. Sautéed onions and celery add a classic foundation, while fresh herbs like parsley, sage, and thyme infuse the dish with aromatic depth. Tossed with a rich mixture of chicken or vegetable stock and beaten eggs, then baked to golden perfection, this stuffing achieves the perfect balance of moistness and a crisp, golden crust. Ideal for Thanksgiving, Christmas, or any festive gathering, this dish not only complements roasted mains but also makes a stunning holiday centerpiece in itself.
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Recipe Information
Ingredients
- 8 cups day-old French or sourdough bread, cubed
- 6 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1 cup dried cranberries
- 1 cup dried apricots, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 2 cups chicken or vegetable stock
- 2 large eggs, beaten
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Spread the cubed bread on a large baking sheet. Toast in the oven for 10-12 minutes, or until slightly crisp and golden brown. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking for 5-7 minutes until softened and translucent. Remove from heat.
In a large mixing bowl, combine the toasted bread cubes, sautéed onion and celery mixture, dried cranberries, dried apricots, chopped parsley, sage, and thyme. Mix thoroughly.
In a separate small bowl, whisk together the chicken or vegetable stock, beaten eggs, salt, and black pepper.
Pour the stock mixture over the bread mixture in the large bowl, stirring gently to ensure the liquid is evenly distributed. The mixture should be moist but not soggy.
Transfer the stuffing mixture into the greased baking dish, spreading it out into an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.
Remove the stuffing from the oven and allow it to cool slightly before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 28.9 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 554 mg | 12% | |
*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.
