Do you call it stuffing or dressing?
This post was sponsored by Heinen’s. All opinions are my own. Thank you for supporting the brands who support The Mexitalian.
I know that stuffing is supposed to be inside the bird and dressing on the side but I grew up calling it stuffing and it never went inside the bird. Regardless of what it’s called, it’s a must-have Thanksgiving side dish. Full of flavor, texture, and plenty of holiday-appropriate carbs, this is my favorite way to prepare stuffing.
My apple herb double bread stuffing is truly simple. The key is using two different types of bread to create diversity in flavor and texture, I used a softer multigrain loaf and a baguette, but I’ve also used ciabatta and sourdough in the past, so any bread that you love or have access to can be substituted. I recommend you choose one variety that is more crusty and another that is on the softer side, again it’s all about the texture. I also love that because of the bread combo you’ll have some bites with more of that crisp texture from the top, and others that are softer and come from the bottom of the baking dish. It’s so darn good!
While the double bread might be key to the texture, the apples and herbs really bring in the flavors. The apples add a subtle sweetness and the herbs a nice earthiness that compliments the apples and bread. This year my stuffing is extra fabulous because I used EverCrisp® apples that I picked up at my local Heinen’s Grocery Store right here in Cleveland.
EverCrisp® apples are midwest grown. They’re a hybrid apple that tastes like a cross between a honey crisp (that gigantic firm variety), and the fuji apple. They are amazingly crisp and juicy, with tons of flavor. I love that they’re sweet but not overly so, and that the crisp of the apple stands up to baking in the stuffing so they have add a nice bite to the stuffing. I think the apples set this stuffing recipe apart. The stuffing also pairs great with my orange-cranberry sauce and green bean casserole (my husband’s favorite!).
I will be spending Thanksgiving with my family for the first time in 6 years and I’m really looking forward to it. It’s hard to believe that last year I spent Thanksgiving drinking wine in Santiago, Chile with my sister and best friend. Which is also why last year I made a small Thanksgiving meal for two.
How are you celebrating Thanksgiving this year?
- 1 lb. soft multigrain bread (I used Heinen's)
- 1 large french baguette (I used Heinen's)
- 2 EverCrisp apples, diced
- 1 bunch celery, diced (7-8 stalks)
- ⅓ fresh herbs (I used a combination of sage, tarragon, and thyme)
- 1 quart (32 oz). organic vegetable broth
- ½ -1 t salt (to taste)
- ½ t ground black pepper
- Preheat the oven to 350 degrees F.
- Cut both varieties of bread into ½" cubes and spread out on two baking sheets. I recommend you keep them separate as the baking times may vary based on the types of bread used. Drizzle the bread cubes with olive or avocado oil and bake until lightly browned and crispy, anywhere from 15 to 25 minutes (closer to 15 for the baguette and 25 for the softer multigrain bread). Remove and allow to cool.
- In a large mixing bowl add the cooled bread cubes, celery, diced EverCrisp apples, and herbs. Toss to combine. Add the vegetable broth a bit at a time, mixing well to allow the bread to soak up the liquid. Season with salt and pepper, start with ½ t salt and add more to taste based on the broth used.
- Add the stuffing mixture to a large baking dish, at least 8x11 and spread evenly. Drizzle the top with a little olive or avocado oil for texture if desired. Bake for 25 minutes until the liquid is no longer evident. Cool and store in the fridge or serve immediately.*
This recipe can be prepared and baked in advance then reheated in the oven before serving. It can also be prepared in advance and stored in the fridge for up to 24 hours before baking, check to ensure the bread hasn't dried before baking and add extra broth if needed.
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