Stuffing just has to be one of the best parts of a turkey dinner. Traditionally, I have always used fine bread crumbs in stuffing, but this time tired something a little different. This stuffing recipe uses small cubed bread and is loaded with cranberries, apples and walnuts for so much flavour!
Traditions are traditions for a reason. It's a go to place, recipe, time, date, outfit, or whatever. We get comfort from traditions. It helps us hold on to something by recreating memories that otherwise may be long forgotten. I am a sucker for a good tradition.
Well, traditionally, growing up we only ever had one type of stuffing. The funny thing is, it wasn't even called stuffing. It was, and still is, called dressing. I personally believe it is the best dressing in the world. If you happen to come from Newfoundland, you know what I am talking about.
I believed wholeheartedly for years and years, that it was the only type of stuffing on earth. Why would anyone even make anything else? You know the expression, ¨If it breaks don't fix it?¨ Well, it's kind of like that. You have a great stuffing recipe, so why do anything different. I agree! Which is bizarre because I write this food blog and am trying new stuff all the time despite having favourites that will probably never change. Traditions!
Well Newfoundland dressing is like no other I have ever tasted ever, full stop. What makes it so special? Savoury! Yes, that wonderful herb that grows in abundance in Newfoundland and the flavour is so distinct that nothing compares to it at all.
Needless to say, you can't get it around here. I have tired over the years using, thyme, sage, oregano, rosemary and every other herb know to man to try and recreate Newfoundland dressing, but failed on every single account. After too many failures to count, I gave up and starting making other types of stuffing and decided I could break the tradition and do something different. You know with the modern age, I am sure I could buy it online and have it shipped. Well, maybe not. Herbs overseas? Not sure how that works. In any case, I save that treat for when I visit.
If you have never tried it, you have to get yourself to Newfoundland and try many of the dishes that incorporate savoury into their recipes. Cod cakes with savoury is probably one of my favourites. Oh, and don't forget Cod au Gratin or Fries Dressing & Gravy. Now I am getting homesick.
Nothing compares to Newfoundland Savoury. Okay, it is more commonly knows as Summer Savory, but I am sticking to what I know.
This particular recipe is as far from Newfoundland dressing as you can get. Not only does it not have savoury, the onions are cooked, there are cubes of bread and dried fruit. Not traditional, at all.
All that being said, this is a great stuffing. I loved the sweetness from the cranberries and apples as well as the slight crunch from the walnuts. We served it with a roasted chicken, gravy and mashed potatoes for a Sunday lunch recently. Admittedly, it wasn't a winner with the kids. Picky pants. I really thought it was a great stuffing and will be making it again for sure.
Sometimes it's okay to break tradition.
Cranberry and Apple Stuffing
Serves 8 - 10 / Prep time: 15 minutes / Cook time: 40 minutes
10 slices of rustic white bread, diced into about 1/2 inch pieces
4 Tablespoons butter
1 White onion, finely chopped
2 Apples, peeled cored and diced
1 Cup/120 grams dried cranberries, roughly chopped
1/2 Cup/65 grams walnuts, roughly chopped
1 1/2 Teaspoons dried rosemary
1 Teaspoon dried thyme
Small bunch fresh chopped parsley
1/2 Teaspoon salt
2 Cups/480 ml chicken stock
Preheat oven to 350 degrees F. Evenly spread out bread on a large baking tray. Bake in oven for about 20 - 25 minutes. Turning tray half way through baking. Remove from oven and set aside.
In a large skillet set over medium high heat, melt the butter. Add the onion and cook until browned and slightly soft, about 5 minutes. Add the apples and continue cooking until the apples start to soften, about 5 more minutes.
Remove pan from heat. Add the walnuts and cranberries and stir well. Add the dried bread cubes, rosemary, thyme, parsley and salt. Stir well.
Add about 1 cup/240 ml of the chicken stock to the bread crumb mixture and stir well. Gradually add the remaining stock stirring, careful not to soak it completely and tear apart the bread.
Transfer the stuffing to a greased 8 x 10 deep sided baking dish. Bake for around 15 - 20 minutes or until golden. Can serve straight away or at room temperature.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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