Apple Herb Two Bread Stuffing
Recipe type: Side Dish
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
Two breads, fresh EverCrisp apples, and fresh herbs come together for simple and flavorful Thanksgiving side dish, apple herb two bread stuffing/dressing.
  • 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
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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 serves approximately 6-10 people as a side dish. It can be multiplied as needed, though it might require multiple baking pans.

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.
Recipe by The Mexitalian at