Apple Bread Stuffing

6 medium apples,  peeled, cored and diced (tart, like granny smiths)

2 cups dried cranberries

4 medium onions, diced

4 celery stalks, chopped

3 TB olive oil

½ cup white wine (optional)

2 TB thyme, fresh, minced

2 TB sage, fresh

12 cups bread, cubed, any high fiber type

1 ¾ cups low sodium chicken broth

½ cup egg whites

½ cup fresh parsley, chopped

sea salt and black pepper to taste


  1. In a 12” skillet, heat olive oil on medium heat.  Saute celery, onions and apples till soft, about 15 mins.
  2. Add thyme, sage, and wine. Simmer until wine is absorbed, 1-2 minutes.
  3. Add bread, cranberries, chicken broth, egg whites, chopped parsley, sea salt and black pepper.  Cook about 5 minutes.
  4. Spray 8×13 inch baking dish with olive oil, place stuffing in pan.
  5. Bake in 350 degree oven for 20 minutes, till lightly browned.

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