Cranberry Apple Stuffing – an easy delicious simple stuffing recipe that can be baked in a casserole dish and served with roast chicken, turkey or pork.
Cranberry Apple Stuffing
Everyone in our family loves a turkey dinner and we don’t need any special occasion as an excuse to roast a whole bird. We often have what we call “Casual Turkey” night which is roast turkey, Savoury Stuffing, gravy and French Fries; a pure comfort food meal if there ever was one.
We don’t always roast a whole turkey though, and as often as not, we simply roast a turkey breast and serve it with Cranberry Apple Stuffing and Cranberry Apple Sauce; a meal that is easily prepared in half the time as a more traditional roast turkey dinner.
The very simple recipe for the Cranberry Apple Sauce is also posted this morning.
Cranberry Apple Stuffing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Cranberry Apple Stuffing - an easy delicious simple stuffing recipe that can be baked in a casserole dish and served with roast chicken, turkey or pork.
Course:
Side Dish
Ingredients
- 3 Tbsp extra virgin olive oil
- 3 cloves chopped garlic
- 6 cups crusty French or Italian bread cut in small cubes
- 3 tbsp dry oregano
- ½ tsp dry sage
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ground black pepper
- Salt to season
- 1 cup fresh or frozen cranberries
- 2 small apples peeled and diced
- ¼ cup melted butter
- 1 cup chicken or turkey stock
Instructions
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Sauté garlic in olive oil and add to remaining ingredients. Toss together well and use as a stuffing for chicken, turkey or a loin roast of pork.
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You can also cook it in a covered casserole at 300 degrees F for about ½ hour.
Ms Dale
Sunday 15th of February 2009
Thanks!
Barry C. Parsons
Sunday 15th of February 2009
I just season it, open roast it and use a meat thermometer to take it to 180 degrees. Remove from oven and let rest for 10 minutes before carving.
Sometimes I buy a whole breast and carefully remove the breast bone with a sharp fillet knife, being careful not to break the skin. I then stuff the middle of the breast with your favorite stuffing and tie the whole thing up with butcher string and roast until the center hits 180 degrees F on your trusty meat thermometer. Again let it reast for 10 minutes before carving.
Ms Dale
Saturday 14th of February 2009
My husband and I love turkey but not the dark meat. I would love to just roast a turkey brest but don't have a clue how to do that. Could you cover that in your next related posting? Thanks -- love your site!