Harvest Dressing
Capture the essence of autumn with this irresistible Harvest Dressing, a seasonal favorite that combines rustic, comforting flavors with a delightful mix of textures. This recipe features cubes of perfectly toasted bread infused with the cozy aromatics of sautéed onions, celery, fresh sage, and parsley. Sweet-tart bites of apple, chewy dried cranberries, and the nutty crunch of toasted pecans or walnuts make every bite a celebration of fall. Lightly bound with a savory broth and eggs, this dressing bakes to golden perfection with a crispy top and moist interior. Ideal for Thanksgiving or any autumn gathering, Harvest Dressing is the perfect side dish to complement roasted meats, hearty vegetable mains, or your holiday feast centerpiece.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 stalks celery, diced
- 1 medium apple, peeled and diced (preferably Honeycrisp or Granny Smith)
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 3 tablespoons fresh parsley, chopped
- 1 cup dried cranberries
- 0.5 cup chopped pecans or walnuts, toasted
- 12 cups bread, cubed and lightly toasted (day-old works best)
- 3 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the diced onion and celery, and sauté until they are tender and translucent, about 6-8 minutes.
Stir in the diced apple and garlic, cooking for an additional 2-3 minutes until the apple begins to soften.
Add the chopped fresh sage and parsley, stirring to combine. Turn off the heat and set the mixture aside.
In a large mixing bowl, combine the toasted bread cubes, the sautéed vegetable and herb mixture, dried cranberries, and toasted nuts.
In a separate bowl, whisk together the broth, lightly beaten eggs, salt, and black pepper. Pour this liquid mixture over the bread mixture, tossing gently to ensure all the bread is evenly moistened.
Transfer the dressing mixture into the greased baking dish, spreading it out into an even layer. Cover the dish tightly with foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and crisp.
Let the dressing rest for 5-10 minutes before serving warm.
Nutrition Facts
Calories |
5882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 10702 mg | 465% | |
| Total Carbohydrate | 885.9 g | 322% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 176.2 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1288 mg | 99% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 2980 mg | 63% | |
*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.
