Classic Apple and Sage Stuffing

Name: Classic Apple and Sage Stuffing
Prep time: 40 min
Total time: 1 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 (1-pound) loaf day-old, unsliced bread, such as a Pullman loaf or French or Italian bread; 4 tablespoons unsalted butter (1/2 stick), plus more to coat the baking dish; 2 medium yellow onions, medium dice; 2 medium apples, such as Gala, Pink Lady, or Golden Delicious, medium dice; 3 medium celery stalks, medium dice; 8 sprigs fresh thyme, leaves removed and finely chopped; 1 tablespoon finely chopped fresh sage leaves; 1 1/2 cups low-sodium chicken broth or vegetable broth; Kosher salt; Freshly ground black pepper

Thanksgiving Apples Sage Side Dish Stuffing Christmas Vegetarian Butter Thyme Herbs Celery Onions Make Ahead Salt Holidays Fall Easy

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6 to 8 servings Easy

(2) Total: 40 mins, plus 40 mins baking time Active: 40 mins

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Ingredients (10)

1 (1-pound) loaf day-old, unsliced bread, such as a Pullman loaf or French or Italian bread
4 tablespoons unsalted butter (1/2 stick), plus more to coat the baking dish
2 medium yellow onions, medium dice
2 medium apples, such as Gala, Pink Lady, or Golden Delicious, medium dice
3 medium celery stalks, medium dice
8 sprigs fresh thyme, leaves removed and finely chopped
1 tablespoon finely chopped fresh sage leaves
1 1/2 cups low-sodium chicken broth or vegetable broth
Kosher salt
Freshly ground black pepper

Nutritional Information

Calories343
Fat11.1g
Saturated fat5.76g
Trans fat0.31g
Carbs52.5g
Fiber5.63g
Sugar8.22g
Protein9.08g
Cholesterol20.35mg
Sodium501.72mg
Nutritional Analysis per serving (6 servings) Powered by

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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Apples and sage are one of the most evocative fall pairings we know—the sweetness and subtle acidity of aromatic apples like Galas or Pink Ladies, with the resinous, piny scent of the fresh herb. We’ve paired them for the ultimate autumnal celebration dish, the Thanksgiving stuffing. It’s a classic, easy-to-assemble bread stuffing baked outside of the bird (our favorite method, and the safest, since it eliminates worries about internal temperatures and harmful bacteria). Also: the top turns golden and crispy, perfect for soaking up gravy.

Make-ahead note: This stuffing can be completely made ahead. Cool, cover, and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes.

For additional inspiration, check out our Sausage Stuffing, Cornbread and Oyster Stuffing, and Brown Bread Stuffing with Chestnuts, Apples, and Sausage.

by Chowhound Editors

Instructions

1Heat the oven to 375°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Cut the bread into 3/4-inch cubes and place in a large, heatproof bowl; set aside.
2Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the onions and cook, stirring occasionally, until they’re just starting to brown, about 5 minutes. Add the apples, celery, thyme, and sage and cook, stirring occasionally, until the apples are tender and can be easily pierced with a knife, about 6 minutes.
3Add 1 cup of the stock or broth and bring the mixture to a simmer. Turn off the heat and add the vegetable-apple mixture to the reserved bread cubes. Season with two or three large pinches of salt and two large pinches of pepper, then stir to evenly combine. If the mixture seems too dry, add more stock or broth 1/4 cup at a time (but make sure it doesn’t get mushy).
4Transfer the mixture to the prepared baking dish and bake, uncovered, until the top of the stuffing just starts to get brown and crusty, about 30 to 40 minutes.