A few years ago, I did a sponsored Instagram post with Sara Lee to promote their new Delightful™ White Made with Whole Grain Bread. In the spirit of the season, my recipe was a Whole Wheat Bread Apple Cranberry Stuffing that is perfect for this month’s turkey. It was super easy to make and so delicious. It includes a lot of my favorite Thanksgiving ingredients with lots of spices. My family loved the recipe and request it every year now! Read through and try it for yourself below!
Whole Wheat Bread Apple Cranberry Stuffing Recipe
- 8 to 9 ounces whole wheat bread (with crusts), cut into 3/4 to 1-inch cubes (4 to 5 cups)
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 stalks of celery, diced
- Salt and pepper to taste
- 1 large apple, peeled and diced
- ¼ cup chopped flat-leaf parsley
- 2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed dried sage
- ½ cup dried cranberries
- 1 egg
- 1 cup chicken stock
- One tablespoon of unsalted butter
- Preheat oven to 350ºF. Oil or butter a 2-quart baking dish.
- Place bread cubes in a large bowl.
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet.
- Add the 1 chopped onion and 2 stalks of celery diced and cook, stirring until the onion is tender. (About 5 minutes)
- Season with salt and pepper and scrape into the bowl with the bread.
- Add 1 tablespoon of olive oil to the bowl and add 1 tablespoon of minced sage, 1/2 cup of dried cranberries, 2 teaspoons of minced thyme, 1/4 cup of chopped parsley, and diced apples. Don’t add the egg and chicken stock/ broth to the stuffing mix yet!
- Season with salt and pepper and toss well.
- Beat egg in a small bowl and whisk in 1/2 cup of stock.
- Scrape into bread mixture and mix together well.
- Turn into a prepared baking dish and douse the mixture with the remaining 1/2 cup of stock.
- Dot top with butter.
- Cover the baking dish with foil and bake for 45 minutes.
- Uncover and bake another 15 minutes, until the top is browned.
- You can serve hot or save and freeze until Thanksgiving and reheat!