Servings: 10

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Apple, Cranberry and Pine Nut Stuffing


One 1-pound loaf artisan-style bread, torn into 1-inch pieces
1 stick butter, plus 1 tablespoon for the top
2 3-ounce packages of Frieda’s Shallots, thinly sliced
3 celery stalks, thinly sliced
2 medium Granny Smith apples, diced with skins on
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped Fresh Rosemary or 1 tablespoon dried rosemary
1 tablespoon finely chopped Fresh Sage or 1 tablespoon dried sage
2 cups chicken broth
1 3-ounce package Frieda’s Dried Cranberries
1 ounce Frieda’s Pine Nuts (about 1/3 of 3-ounce package), lightly toasted


Position a rack in the center of the oven and preheat to 350 degrees. Melt the stick of butter in a large skillet over medium-high heat. Add shallots and celery, and cook for 6 to 7 minutes, or until tender. Add apples and cook 5 minutes. Stir in the cinnamon, nutmeg, salt, pepper, parsley, rosemary, sage, and chicken broth. Bring to a boil, then remove from heat. Stir in the cranberries, pine nuts, and toasted bread, stirring until the bread absorbs the liquid. Transfer to a well buttered 13 x 9 x 2-inch glass or ceramic baking dish. Dot the top of the stuffing with the remaining 1 tablespoon butter. Bake uncovered for 35 to 40 minutes or until heated through and golden brown and crisp on top.

Analyzed to serve 10. Calories 300, Total Fat 14g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 30mg, Sodium 700mg, Total Carbohydrate 39g, Dietary Fiber 4g, Sugars 11g, Protein 5g, Vitamin A 10%, Iron 10%.