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We give the classic holiday side a fall spin with fresh apple, toasted pecans, and dried cranberries.For the vegetarians at your table, you can substitute vegetable stock for the chicken stock. Raisins and walnuts can work in place of the cranberries and pecans.

Deb Wise
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

1 hr
1 hr 30 mins
Serves 12 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.

  • Reduce oven temperature to 350°F.

  • Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.

  • Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

Nutrition Facts

230 calories; fat 13.3g; saturated fat 3g; mono fat 6.1g; poly fat 3.3g; protein 7g; carbohydrates 23g; fiber 4g; cholesterol 39mg; iron 1mg; sodium 271mg; calcium 55mg; sugars 9g; added sugar 3g.