Apple Cranberry Turkey Stuffing is an amazing allium-free stuffing recipe that you will love. Every traditional Turkey Stuffing starts with onion, but when you are allergic to onion like me, you have to skip on it. When I began cooking more often, I decided to create a homemade stuffing recipe that I could enjoy. After many experiments with different fruits and vegetables, this Apple Cranberry Turkey Stuffing became my favorite.
In my blog post, you will learn about different bread choices for turkey stuffing and how to choose the right apple. I also share some tips that I have learned along the way, including how you can enjoy my Apple Cranberry Turkey Stuffing even if you have gallstones and are following a gallbladder-friendly diet. I hope that you will enjoy my Apple Cranberry Turkey Stuffing as much as I do!
Table of contents
- Ingredients
- Equipment
- How To Make Apple Cranberry Turkey Stuffing?
- How To Choose The Right Bread For Stuffing Casserole Recipe?
- How To Dry Bread For Homemade Stuffing?
- Can I Stuff My Turkey with Homemade Stuffing?
- Tips For Adding Liquid To Stuffing Recipe
- How To Replace Butter In Stuffing Recipe?
- Crunchy Or Soft? How To Bake Your Stuffing
- How To Saute Carrots And Celery Sticks On A Gallbladder Diet?
- How To Choose The Correct Apple?
- How to store it?
- Recipe
- More delicious recipes
Ingredients
- Bread: it should be dry. The type of toast loaf you choose will influence the flavor of the stuffing. I usually use seeded whole wheat bread.
- Celery sticks
- Carrots
- Apple: Granny Smith, Fuji, Jonathan, or Gala. Check the paragraph below to see which one suits you best.
- Dried cranberries: you can substitute raisins if you prefer.
- Eggs
- Milk: use low-fat milk if you have gallstones, acid reflux, or are following a low-cholesterol diet.
- Butter
- Dried sage
- Dried thyme
- Parsley flakes
- Salt
- Black pepper: if you can’t eat pepper, you can omit it, it won’t affect the recipe.
See recipe card at the bottom of this post for quantities
Equipment
- Baking dish
- Chef’s knife
- Cutting board
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Small mixing bowl
- Fork
How To Make Apple Cranberry Turkey Stuffing?
Here is a quick overview of how to make no onion homemade stuffing recipe, with step-by-step photos. Check out the full ingredients and instructions in the recipe card below.
Prepare vegetables and apple by washing, peeling and cutting them. Cut dry bread into cubes.
Saute carrot and celery stick in the pan.
In a large mixing bowl combine all dry bread, sauteed vegetables, apple, dried cranberries and spices.
Add egg, and milk until mixture is desired consistency.
Transfer to the baking dish and bake until golden brown.
How To Choose The Right Bread For Stuffing Casserole Recipe?
When it comes to homemade stuffing recipes, the bread is king, and the most important ingredient. The majority of flavor and texture comes from bread, so choosing the correct bread is important. Here are a few ideas which bread to choose.
- Seeded whole wheat bread: this bread is hearty and dense, with a nutty flavor from the added seeds. When dried, it becomes firm and gives the stuffing a rustic, chewy texture. The seeds add little bursts of crunch and extra flavor. This one is my family favorite.
- Whole wheat bread: it has a denser structure, so when it’s dried it becomes even more firm. This makes the stuffing a bit chewier. Whole wheat bread also has a slightly nutty flavor that adds depth to the stuffing.
- Sourdough bread: it has a firm, chewy texture and a slightly tangy flavor. When dried, the cubes hold their shape well, giving the stuffing more structure and a pleasantly chewy bite. The sourdough’s tang adds depth and balances the richness of the other ingredients.
- Brioche: this bread is soft, buttery, and slightly sweet. When dried, the cubes stay light and fluffy, giving the stuffing a tender texture. Brioche also adds a touch of sweetness to the stuffing, which pairs beautifully with dried cranberries.
- Cornbread: this bread is soft and crumbly. When dried, it breaks apart easily, so the stuffing will have a tender, moist texture. Cornbread also adds a subtle sweetness that pairs well with apple and cranberry.
- White sandwich bread: this bread is soft and airy. When dried, it becomes light and slightly crisp on the outside but stays tender inside. It gives the stuffing a classic texture and mild flavor, letting the apples, cranberries, and herbs stand out.
How To Dry Bread For Homemade Stuffing?
One thing with Apple Cranberry Turkey Stuffing is that you might need to plan ahead. But there’s also a plan B if you forget to dry the bread. One thing is sure, you do not want to use fresh bread, or bread that isn’t dry enough, because it will turn into mush.
Leave it on the counter for a few days: this is my favorite option. I put bread slices on a plate (without overcrowding it) and cover them with a cotton kitchen towel. Usually I keep them out for 2 to 4 days, depending on the type of bread and how dry it needs to be. And do not worry if it becomes too dry, it is really not a problem. In the recipe, when it comes to the step of adding milk, you will just add a bit more milk.
Quick method: life happens, and sometimes you forget to set bread out to dry. It can happen, and it happened to me twice already. When this happens, I cut the bread into cubes and spread them out on a baking sheet, leaving space between them (you really do not want to overcrowd, so bake in two batches if needed). Then dry them in the oven at 250°F (120°C) for about 2 hours. Depending on the type of bread, you might need a bit less or more time, just take care that they do not burn. The bread cubes should be dry and pale golden brown.
Can I Stuff My Turkey with Homemade Stuffing?
Technically, you could stuff the turkey with it, but I do not recommend it. When stuffing is placed inside a turkey or chicken, it also has to reach an internal temperature of 165°F (75°C). Since the stuffing is in the middle, it heats up last, while the rest of the turkey is already cooked. This can result in the turkey becoming overbaked and dry. You really do not want to overbake the turkey, trust me.
I know it might seem confusing why the stuffing itself has to reach 165°F (75°C), since it’s only bread and vegetables. The reason is that as the turkey cooks, raw juices seep into the stuffing. As the turkey continues to bake, even more juices are released. Because of this, the stuffing must also reach 165°F (75°C) to be safe to eat.
Tips For Adding Liquid To Stuffing Recipe
The amount of liquid in homemade stuffing is one of the most unpredictable parts of the recipe. A good tip is to start with about 1 cup of liquid and then add more as needed. The stuffing should feel moist but not soggy before baking. There are a few factors that determine how much liquid you will need:
- Dryness of bread: the drier the bread, the more liquid you will need.
- Type of bread: some breads are denser than others, so denser bread will need more liquid than softer bread.
- Personal preference: if you like moister stuffing, add more liquid. If you like drier stuffing, add less.
How To Replace Butter In Stuffing Recipe?
In the Apple Cranberry Turkey Stuffing recipe, butter does not really contribute much to the flavor. It is used mostly to soften the vegetables. I saute the vegetables in a non-stick pan, so I do not need to use much butter.
I suggest using about a teaspoon of oil instead, and sauteing the vegetables in a non-stick pan. You can use vegetable oil, olive oil, canola oil, or another cooking oil of your choice, but stay away from strongly flavored oils like sesame oil or peanut oil.
Crunchy Or Soft? How To Bake Your Stuffing
There are 2 type of turkey stuffing:
Crunchy & chewy: prepare turkey stuffing, transfer it to the baking dish and bake until golden brown.
Soft & moist: to achieve this, cover the baking dish with aluminum foil, and bake it for 25 minutes, uncover and continue baking until golden brown.
How To Saute Carrots And Celery Sticks On A Gallbladder Diet?
In this recipe I used butter for sauteing the vegetables. Even though I used a very small amount of butter (most recipes call for at least 2 tablespoons, while I used only ½ tablespoon), it still might feel like too much. I have gallstones, and I safely enjoyed my homemade stuffing without any problems, eating about one spoonful of stuffing per meal.
Butter is optional in my Apple Cranberry Turkey Stuffing, and you can easily substitute it with a teaspoon of oil, or even less. If the vegetables begin to stick to the pan, add a splash of water. I also recommend using non-stick pans. They require only a very small amount of oil for sauteing, and they are an excellent choice for a gallbladder diet.
How To Choose The Correct Apple?
Apples provide a burst of freshness and a bit of crisp texture to homemade stuffing. Apples pair wonderfully with dried cranberries, and together they add sweet notes to the dish. There are many different varieties of apples, and for stuffing I recommend using one that holds its shape while cooking. If you have GERD or acid reflux, I suggest avoiding Granny Smith apples. Here are a few suggestions and the kind of flavor each apple will bring:
- Fuji apple: they are sweet and crisp. Fuji apples combined with dried cranberries will enhance the sweetness of the stuffing.
- Jonathan apple: they are sweet with a touch of acidity. Jonathan apples complement the sweetness of the dried cranberries and help them stand out.
- Gala apple: they have a sweet and mild flavor. Gala apples together with dried cranberries will gently enhance the sweetness of the stuffing.
- Granny Smith apple: they are tart and acidic. Granny Smith apples provide balance between sweetness and tartness, so the stuffing will not be too sweet.
How To Store Apple Cranberry Turkey Stuffing?
Refrigerator
- Uncooked stuffing: I know that some recipes suggest preparing stuffing in advance, storing it uncooked, and then baking it at the same time as the turkey. However, this can be unsafe. According to USDA recommendations, you should never store uncooked stuffing in the refrigerator, because it creates ideal conditions for the growth of bacteria.
- Cooked stuffing can be stored in an air-tight container for up to 3 days.
Freezer
- Uncooked stuffing: opposite from the refrigerator, you can freeze uncooked stuffing for up to 3 months. Just put it to freeze immediately.
- Cooked stuffing can be frozen in an air-tight container for up to 3 months.
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Apple Cranberry Turkey Stuffing
Ingredients
- 1 lb bread 450g
- 4 celery sticks
- 3 medium sized carrots
- 2 apple
- ¾ cup dried cranberries 90g
- 2 large eggs beaten
- 2 ½ cups low-fat milk 620ml
- ½ tablespoon butter
- 1 teaspoon dry sage
- 1 teaspoon dry thyme
- 1 ½ teaspoon parsley flakes
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C)
- Wash carrots, celery sticks and apples. Peel carrots, and apples. Cut the carrots, apples, and celery sticks into small cubes. Cut dry bread into cubes. Beat the eggs in a small bowl.
- In a skillet over medium heat, melt the butter. Add the carrots and celery sticks and saute, stirring occasionally, until softened.
- In a large mixing bowl, combine the dry bread cubes, cranberries, apple, and sauteed carrots and celery sticks.
- Sprinkle in the dried sage, dried thyme, parsley flakes, and salt. Add the beaten eggs.
- Add low-fat milk gradually, until mixture is desired consistency. The amount of milk will depend on how dry the bread is and how you like your stuffing. It should be moist but not soggy. Toss everything together until well combined.
- Transfer bread mixture to the baking dish, and bake it for about 30 to 35 minutes, or until the top is golden brown.
Notes
- Gallbladder diet: instead of sauteeing carrots and celery sticks on butter, you can saute them in a non-stick pan with a few droplets of cooking oil.
- Apple: choose the firm apple like Fuji, Jonathan, Gala or Granny Smith. If you are not sure which one to choose, in the paragraph above I explained flavors of the apples and what they will taste like in the stuffing. My favorite is Granny Smith apple.
- Bread: bread is the king, so it is important to choose the correct one. I usually make stuffing with seeded whole wheat bread. In the paragraph above I mentioned a few bread options and how they will taste in the stuffing. My favorite is seeded whole wheat bread.
Need more recipe ideas?
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