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  • Fall
  • 1 hour
  • Serves 8+

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Red Apple Balsamic Vinegar

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Cilantro & Roasted Onion Olive Oil

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Sicilian Sea Salt

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Cranberry Apple Stuffing

Dried cranberries are plumped and mixed in to this festive side dish.

Ingredients

  • 9 C soft bread cubes (15 slices), white & wheat mixed
  • 1 C dried cranberries or golden raisins
  • 2 T SOOC Red Apple Dark Balsamic Vinegar
  • 1 ½ C vegetable or turkey stock
  • 3 T SOOC Cilantro & Roasted Onion Olive Oil
  • ¾ C finely chopped onion
  • 3 medium celery stalks (with leaves), chopped (about 1 ½ C)
  • SOOC Sicilian Sea Salt
  • freshly ground pepper
  • 2 T chopped fresh sage

Directions

  • 1. Prepare the bread for stuffing 24-48 hours in advance. Dice the bread into small cubes & spread it out on a large baking sheet. Leave it out to dry.
  • 2. About an hour before making this stuffing, combine the cranberries, Red Apple Balsamic Vinegar & 1 C of the broth in a bowl; let it soak. After the hour drain the cranberries, reserving the soaking liquid.
  • 3. Preheat the oven to 350°F; lightly grease a 13 by 9 by 2-inch baking dish.
  • 4. Heat a sauté pan over medium heat. Add the Cilantro & Roasted Onion Olive Oil, onions & celery, sauté until the onions are transparent.
  • 5. Add ½ C of broth & the cranberry broth. Bring to a simmer; add sage, salt & pepper to taste.
  • 6. Add the dried cubes of bread & cranberries to the prepared baking dish, mix to combine. Add the onions & celery with the cooking liquid over the top, mix well. Pat everything down in the pan.
  • 7. Bake for 40-45 minutes until the top has browned. Enjoy!

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Cranberry Apple Stuffing

  • Fall
  • 1 hour
  • Serves 8+

Dried cranberries are plumped and mixed in to this festive side dish.

Ingredients

  • 9 C soft bread cubes (15 slices), white & wheat mixed
  • 1 C dried cranberries or golden raisins
  • 2 T SOOC Red Apple Dark Balsamic Vinegar
  • 1 ½ C vegetable or turkey stock
  • 3 T SOOC Cilantro & Roasted Onion Olive Oil
  • ¾ C finely chopped onion
  • 3 medium celery stalks (with leaves), chopped (about 1 ½ C)
  • SOOC Sicilian Sea Salt
  • freshly ground pepper
  • 2 T chopped fresh sage

Directions

  • 1. Prepare the bread for stuffing 24-48 hours in advance. Dice the bread into small cubes & spread it out on a large baking sheet. Leave it out to dry.
  • 2. About an hour before making this stuffing, combine the cranberries, Red Apple Balsamic Vinegar & 1 C of the broth in a bowl; let it soak. After the hour drain the cranberries, reserving the soaking liquid.
  • 3. Preheat the oven to 350°F; lightly grease a 13 by 9 by 2-inch baking dish.
  • 4. Heat a sauté pan over medium heat. Add the Cilantro & Roasted Onion Olive Oil, onions & celery, sauté until the onions are transparent.
  • 5. Add ½ C of broth & the cranberry broth. Bring to a simmer; add sage, salt & pepper to taste.
  • 6. Add the dried cubes of bread & cranberries to the prepared baking dish, mix to combine. Add the onions & celery with the cooking liquid over the top, mix well. Pat everything down in the pan.
  • 7. Bake for 40-45 minutes until the top has browned. Enjoy!