You might think the time for stuffing has long since passed us. You might think that any stuffing not from a box is just too fancy for everyday use, but I beg to differ. Why can’t homemade stuffing be a weekend thing, too? Why do we reserve making something so delicious for twice a year? This stuffing is easy to prepare and it tastes amazing. It is too delicious to keep until next Thanksgiving, it really does deserve to be eaten more often. I made mine on a Wednesday, and I think you should make it on a “normal” day, too. Don’t wait a whole year to enjoy it!
I made a half batch for my little family, and it worked perfectly for dinner and leftover lunch the next day. I think it was even tastier at lunch. Stuffing is one of my favorite side dishes, and this one is perhaps my absolute favorite I have ever had (Sorry, Grandma…). It’s special, but not so special and complicated that it can’t be enjoyed all throughout the cold months!
Apple Cranberry Stuffing
- 6 TBSP Unsalted Butter, plus more for baking dish
- 1 medium onion, minced
- 2 TBSP minced, fresh parsley
- 1 tsp dried thyme leaves
- 1/2 tsp Marjoram
- 1 small apple, peeled and diced
- 1/2 cup dried cranberries
- 1 loaf white bread, cut into 1/2 inch cubes
- 2 cups chicken broth
- 1/4-1/2 cup apple juice
- 2 large eggs, lightly beaten
- 1/2 tsp pepper
Recipe Slightly adapted from (Sweet Basil)