Description
Get my warm, rustic recipe for apple walnut stuffing with fresh sage and thyme. It’s the perfect savory-sweet side dish that feels like a hug on a plate!
Ingredients
Scale
- The Stuffing Foundation:
- 1 lb loaf of day-old sourdough bread, torn into 1-inch pieces
- 1 cup raw walnuts, roughly chopped
- 6 tablespoons unsalted butter
- Aromatics & Fruit:
- 2 large yellow onions, chopped
- 3 celery stalks, chopped
- 2 large Granny Smith apples, cored and chopped
- 3 cloves garlic, minced
- Herbs, Spices & Liquids:
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 3–4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Dry the Bread & Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the torn sourdough pieces on a large baking sheet and bake for 15-20 minutes, or until they are dry and lightly toasted. On a separate small baking sheet, spread the chopped walnuts and toast for 5-7 minutes until fragrant. Be careful not to burn them! Set both aside.
- Sauté the Veggies: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onions and celery and cook, stirring occasionally, for 8-10 minutes until they have softened but not browned. This step builds the aromatic base of the entire dish.
- Add Apples and Herbs: Add the chopped Granny Smith apples to the skillet and cook for another 5 minutes, until they begin to soften slightly. Stir in the minced garlic, fresh sage, thyme, and rosemary. Cook for one more minute until the garlic is fragrant. The kitchen should smell absolutely amazing at this point.
- Combine Everything in a Bowl: In a very large mixing bowl, combine the toasted bread cubes and the toasted walnuts. Scrape the contents of the skillet—the onion, celery, apple, and herb mixture—into the bowl. Gently toss everything together until it’s well combined. Try not to mash the bread.
- Moisten and Season: Pour in 3 cups of the broth and toss gently to moisten the bread. The stuffing should be wet, but not swimming in liquid. If it seems too dry, add the remaining cup of broth. Season generously with salt and pepper, then taste and adjust as needed.
- Bake the Stuffing: Transfer the stuffing mixture to a buttered 9×13 inch baking dish. Cover tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy. Let it rest for a few minutes before serving warm.