The Best Stuffing Recipe
The best Thanksgiving stuffing recipe is loaded with croissants, apples, cranberries, fresh herbs and SO much flavor.
Course Side Dish
Cuisine American
- 6 croissants
- 1 baugette or enough of it to equal 12 cups total bread
- 2 small shallots chopped
- 1 stick plus 2T butter
- 4 cloves garlic minced
- 2 T rosemary fresh
- 2 T thyme fresh
- 2-3 cups chicken broth
- 2 eggs beaten
- 2 medium apples diced
- 1 cup crasins
- 1/4 cup white wine
- 3 oz cream cheese
Preheat oven to 350. Grease a 9x13 baking dish.
Arrange torn bread in dish. Lay 2 T of the butter over the bread pieces and bake for 5-7 minutes until lightly toasted.
Place bread in a large bowl and add craisins. Set aside.
Melt 2 T butter over medium heat in a large sauce pan. Cook shallots until fragrant, about 3 minutes. Add 2 T more butter and garlic. Cook 1-2 minutes longer.
Add apple and 1/4 cup white wine. Cook and simmer 3-5 more minutes until apples start to soften slightly.
Add 1 more T butter and chopped herbs. Season with salt and pepper. Stir to combine and melt butter. Turn heat to low.
In a separate large sauce pan add 2 cups broth heat over medium high heat for 2-3 minutes. Whisk in 3 oz cream cheese until melted and smooth.
Remove both pans from heat and add the broth to the apple mixture. Stir to combine and then add 2 beaten eggs and stir well. Pour over the bread and stir to evenly coat the bread.
Spread in pan. Pour 1 T melted butter on top and cover with foil. Bake for 30 minutes.
Remove foil and add broth 1/4 cup at a time if the bread seems dry. Return to the oven for 10-15 more minutes until golden brown. Enjoy!
Keyword side dish, stuffing, thanksgiving side dish