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Herbed Apple and Pumpernickel Stuffing
4.72 from 7 votes

Herbed Apple and Pumpernickel Stuffing

Easy Herbed Apple and Pumpernickel Stuffing Recipe - Pumpernickel and Sourdough bread come together in this hearty, healthy and completely vegetarian version of everyone's favorite Thanksgiving side dish, stuffing!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 10 servings
Calories: 294kcal

Ingredients

  • 1 sourdough baguette 12 ounces, cut into 3/4 inch cubes (approximately 6 cups)
  • 8 ounces Pumpernickel bread cubed (approx. 4 cups)
  • 5 tbsp butter divided
  • 2 yellow onions diced
  • 4 large carrots diced
  • 6 stalks celery finely diced
  • 2 large apples chopped into small cubes
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp fresh rosemary chopped
  • 5 cloves garlic minced
  • 1.5 cups dried cranberries
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 4 cups chicken broth
  • 2 tbsp fresh parsley chopped
  • 2 large eggs beaten

Instructions

  • Preheat oven to 350 degrees F.
  • Spread bread cubes in a single layer over two baking sheets. Bake at 350 degrees for 12-15 minutes, or until toasted. Stir once after 5 minutes. Remove baking sheets from the oven and transfer bread to a large bowl.
  • Place a large skillet over medium high heat. Add two tablespoons of butter to the skillet and add the onion, carrots and celery. Stir well to combine. Sauté for 5-6 minutes, stirring frequently.
  • Add the diced apples, sage, thyme, rosemary, garlic and dried cranberries to the vegetables and mix well. Continue to cook everything together for an additional 2-3 minutes. Add the salt and pepper. Transfer the vegetable herb mixture to the bread.
  • Remove skillet from heat, but while it is still warm melt the remaining 3 tablespoons of butter in the skillet (or, simply melt the butter in the microwave).
  • Transfer the butter to a large mixing bowl and combine with the chicken broth, parsley and two beaten eggs. Pour the broth mixture in with the bread and vegetable herb mixture and gently toss to combine.
  • Spray a 2-quart baking dish with non stick cooking spray. Carefully transfer bread mixture into the baking dish and bake for 40-50 minutes at 350 degrees.

Notes

recipe inspired by cooking light

Nutrition

Calories: 294kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 966mg | Potassium: 399mg | Fiber: 5g | Sugar: 18g | Vitamin A: 4560IU | Vitamin C: 14.9mg | Calcium: 88mg | Iron: 2.4mg
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