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Easy Christmas Buttery Apple Herb Stuffing
Minaa
18 December 2024
Buttery, crispy on the outside, fluffy on the inside, and complemented by apples and herbs for depth of flavor—this easy, affordable stuffing is the ultimate Christmas side!
stuffing remains a flavorful, creative, and adaptable culinary tradition. But time and time again, I think we all kinda get confused about what stuffing really is. Is it a separate dish? Is it stuffed in a bird or vegetable? What is it made of? The easiest explanation I can find, which is indirectly implied in the above mini history crash course on stuffing – is that stuffing evolved from just something you fill in the cavity of a bird to something you can make and cook entirely separately. Stuffing can also have different ingredients and be used differently from country to country. Whatever it may be, we can safely agree that nothing hits like a good stuffing (inside or outside the bird). It is a great way to complement the main dish—in this case, the side dish to the Easy One Pan Christmas Roast Chicken in the first recipe of the 2024 Christmas Edition Dinner Mini Series, which makes this Easy Christmas Buttery Apple Herb Stuffing the second recipe in this mini series.
Now, not to toot my own horn (I’ll toot it anyways, hahaha), but this is a stuffing recipe you’ll want to keep in mind for this Christmas and the next. It’s easy, affordable, uses a lot of ingredients you might already have in your pantry, is crunchy on the outside and fluffy on the inside, full of flavor, and pairs incredibly well with my Easy One Pan Christmas Roast Chicken—or, quite honestly, any roast you plan to make.
Reviews
Ingredients:
Adjust Servings
| 13pieces White Loaf Bread | |
| 3ribs Celery | |
| 1medium Brown Onion | |
| 1 Chicken Bouillon Cube | |
| 200ml Water | |
| 4cloves Garlic | |
| 1tsp Dried Sage | |
| 2tsp Dried Rosemary | |
| 1⁄2 tsp Dried Thyme | |
| 150g Unsalted Butter | |
| 1tbsp Olive Oil | |
| 3medium Eggs | |
| 60ml Heavy Cream | |
| 2tsp Black Pepper | |
| 1Red Apple |
Nutritional Information
310 kcal
Calories
20 g
Total Fat
450 mg
Sodium
3 g
Dietary Fiber
7 g
Protein
3 mg
Vitamin C
90 mg
Cholesterol
22 g
Carbohydrates
4 g
Sugar
600 IU
Vitamin A
1.5 mg
Iron
Directions
1.
Prepare the Bread
Slice the bread into rough cubes. The exact size doesn’t matter, but aim for evenly sized pieces to ensure even baking. Set the cubed bread aside.
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2.
Prep the Vegetables and Apple
Peel and cube the onion finely. Then, chop the celery ribs into small chunks. Peel, core, and cut the apple into cubes. Mince the garlic cloves. Place everything on a large plate and set it aside.
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3.
Prepare the Egg Mixture & Preheat the Oven
In a small bowl, whisk together the eggs and heavy cream well. Set aside. Preheat your oven to 180°C (with fan) or 200°C (without fan).
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4.
Sauté the Ingredients
In a large pan over medium heat, add butter and olive oil. Let the butter melt completely—the olive oil will prevent it from burning.
Add the cubed onion, chopped celery, and minced garlic to the pan and sauté for 2 minutes. Next, add the cubed apple along with the dried sage, rosemary, and thyme. Sauté for 30 seconds, being careful not to overcook the apples or burn the dried herbs—we want the apple to retain some crispness for added texture. Crumble in the chicken stock cube and sauté for 30 seconds.
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5.
Combine the Bread and Moisture
Add the cubed bread pieces to the pan and mix everything together well. Pour in the water to moisten the bread—don’t worry, this won’t make your stuffing soggy. Stir everything thoroughly and let it cook for 1 more minute, stirring occasionally.
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6.
Assemble and Bake
Transfer the stuffing mixture to a 30×20 cm baking dish. Evenly pour the egg and heavy cream mixture over the stuffing. Use a spatula to gently move the bread around, ensuring the liquid is evenly distributed. Bake for 30–40 minutes or until the top is golden brown and crisp (see ‘Notes' below for more details). This stuffing is fluffy and soft on the inside, with a crunchy, crisp top—the perfect balance!
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7.
Serving
Serve immediately as a side dish alongside roast chicken, topped with a drizzle of gravy for a cozy Christmas dinner. (Caution: it may still be very hot inside!)
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Notes
Baking Easy One Pan Christmas Roast & Easy Christmas Buttery Apple Herb Stuffing together: If you are making this with Easy One Pan Christmas Roast and have an oven that can fit both a 30×20 cm baking dish and a 34×23 cm baking dish together, you can easily bake the Easy One Pan Christmas Roast and Easy Christmas Buttery Apple Herb Stuffing side by side. Remove the stuffing once it is done, and allow the roast chicken to continue baking until fully cooked. This method works perfectly, as both the roast chicken and stuffing bake at the same oven temperature, which also saves time.
Storage: You can store the remaining stuffing in the same baking dish, covered with plastic wrap or foil, in the fridge for up to 2 days. To reheat, pour about 50-100 ml of water or chicken stock over the stuffing (depending on the amount of leftovers), then bake, covered, at 180°C (with fan) or 200°C (without fan) for 20 minutes. After that, uncover and bake for an additional 25 minutes.
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