Cranberry and Apricot Stuffing for Turkey or Chicken
Elevate your holiday table with this Cranberry and Apricot Stuffing for Turkey or Chicken, a perfect balance of savory and sweet flavors that will delight your taste buds. This recipe combines tender day-old bread cubes with the vibrant tang of dried cranberries, the subtle sweetness of chopped dried apricots, and the satisfying crunch of pecans or walnuts. Fresh herbs like parsley, thyme, and rosemary lend an aromatic flair, while sautéed onions, celery, and garlic create a savory base. Moistened with chicken or vegetable stock for the perfect texture, this stuffing can be baked independently or cooked inside your bird, making it as versatile as it is delicious. Ideal for Thanksgiving, Christmas, or any special gathering, this richly flavored stuffing is sure to complement any roast centerpiece.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 6 cups day-old bread cubes
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
- 1.5 cups chicken or vegetable stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 0.5 cup pecans or walnuts, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper if baking the stuffing separately from the bird.
Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the sautéed onion mixture with the bread cubes, dried cranberries, dried apricots, and chopped nuts.
Pour the chicken or vegetable stock over the bread mixture a little at a time, tossing gently to evenly moisten. You may not need all the stock; avoid over-soaking.
Stir in the chopped parsley, thyme, rosemary, salt, and pepper, mixing until well-combined.
Transfer the stuffing to the prepared baking dish or loosely spoon it into the cavity of the turkey or chicken if cooking inside the bird.
If baking separately, cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown.
If cooking inside the bird, ensure that the internal temperature of the stuffing reaches 165°F (74°C) as measured with a food thermometer.
Serve the stuffing warm as a delicious accompaniment to roasted turkey or chicken.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 34.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 446 mg | 9% | |
*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.
