If you’re craving a dish that truly captures the heart and soul of the season, then this Autumn Harvest Dressing and Stuffing Recipe is your new go-to. Bursting with the comforting flavors of rustic sourdough bread, tender apples, crunchy pecans, and a hint of sweet brown sugar, this recipe brings together the perfect balance of savory and sweet. It’s a celebration of fall’s best ingredients all baked into one irresistible dish that will warm up your table and your spirit.
Ingredients You’ll Need
This Autumn Harvest Dressing and Stuffing Recipe uses simple yet thoughtfully chosen ingredients that each add a unique touch to the final flavor and texture—whether it’s the chewiness of the bread or the crisp sweetness of the apples, everything plays its part beautifully.
- 8 cups hearty bread cubes: Choose a rustic sourdough for depth, or a mix of white and whole wheat for balance and texture.
- 4 tablespoons butter: Adds a rich, silky base for sautéing and flavor.
- 1 medium onion (finely chopped): Provides sweet undertones and depth.
- 2 ribs celery (finely chopped): Offers a fresh crunch and aromatic balance.
- 2 apples (peeled, cored, and diced): Bring in moisture, sweetness, and a touch of tartness.
- ½ cup dried cranberries: Accent the dressing with chewy bursts of tangy fruit.
- ½ cup chopped pecans: For a nutty crunch that compliments softness.
- 2 tablespoons light brown sugar (optional): Sweetens and caramelizes slightly for a cozy twist.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon ground black pepper: Adds subtle heat to balance sweetness.
- 1½ teaspoons poultry seasoning: Or combine sage and thyme, for that unmistakable herby aroma.
- 1¼ to 1½ cups low-sodium chicken or vegetable broth: Moisture to bring everything together and infuse flavor.
- ½ cup apple cider (unfiltered if possible): Adds seasonal brightness and a touch of acidity.
- 2 eggs (lightly beaten): Binder that keeps the dressing moist but structured.
How to Make Autumn Harvest Dressing and Stuffing Recipe
Step 1: Prep Your Bread and Ingredients
Start by preheating your oven based on your bread situation—stale bread is great as-is, but fresh bread should be lightly toasted to dry it out and create that perfect base texture. Meanwhile, get your veggies and fruits chopped and ready, ensuring everything is perfectly sized for even cooking and mouth-feel.
Step 2: Toast the Bread Cubes
Cut the bread into ¾-inch cubes and spread them evenly on a baking sheet. Toast these at 300°F for about 10 to 15 minutes until they feel dry but haven’t started browning. This step gives your dressing that classic texture contrast—crisp outside, tender inside.
Step 3: Sauté the Aromatics and Fruits
In a large skillet, melt the butter over medium heat and dive in with your chopped onions and celery. Cook until they soften and release their sweet, earthy aroma. Then add the diced apples, dried cranberries, and nuts, letting them mingle and soften slightly. Sprinkle in brown sugar, salt, pepper, and your poultry seasoning mix for that signature autumnal flavor.
Step 4: Combine Everything in a Big Bowl
Transfer your warm, flavorful mixture from the skillet into a large bowl. Add the toasted bread cubes, then pour over the broth, apple cider, and lightly beaten eggs. Mix gently but thoroughly, aiming for moist, cohesive bread that still holds its shape. This step is key to achieve that perfect balance between moistness and texture in your stuffing.
Step 5: Bake Covered
Transfer the mixture to a greased 2 to 2½ quart baking dish. Cover it tightly with foil and let it bake in your 350°F oven for 25 minutes. This allows the flavors to meld and the dressing to heat through while keeping it moist inside.
Step 6: Finish Baking to a Crispy Perfection
Remove the foil and choose your own adventure: either give the dressing a gentle stir for an even texture or leave it undisturbed for a golden, crisp top layer. Bake uncovered for another 15 to 20 minutes until beautifully browned and irresistibly inviting. The aroma alone will have everyone gathering around the table in no time.
How to Serve Autumn Harvest Dressing and Stuffing Recipe
Garnishes
For a beautiful finishing touch, sprinkle toasted pecans or a few extra dried cranberries on top before serving. Fresh chopped parsley or a drizzle of melted butter can also brighten the appearance and add a fresh flavor note that contrasts the rich dressing.
Side Dishes
This Autumn Harvest Dressing and Stuffing Recipe is a perfect partner to roasted turkey or chicken, but it also shines alongside autumnal sides like glazed carrots, green bean almondine, or a simple fall salad with tangy vinaigrette. The sweet and savory profile complements almost anything on your holiday spread.
Creative Ways to Present
Thinking beyond the classic casserole dish? Try stuffing this mixture into hollowed-out acorn squash or use it as a hearty filling for roasted mushrooms or peppers. It’s also fabulous packed inside a puff pastry shell for a stunning centerpiece presentation. The composition is versatile, so don’t hesitate to let your creativity flow!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days and the flavors often deepen, making each bite even more comforting the next day.
Freezing
If you want to save some for later, this dressing freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 2 months. Thaw it overnight in the fridge before reheating for best results.
Reheating
To bring back that freshly baked warmth, reheat leftovers in the oven at 350°F covered with foil for about 15 to 20 minutes. Removing the foil in the last 5 minutes will crisp up the top and mimic that just-baked texture and flavor beautifully.
FAQs
Can I make this recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and double-check the poultry seasoning if you want to be sure it’s free from any animal derivatives. The flavor will stay just as rich and satisfying.
What bread works best for this Autumn Harvest Dressing and Stuffing Recipe?
Rustic sourdough is my personal favorite because of its hearty texture and tang, but you can also use a mix of white and whole wheat bread for a softer but still structured bite. Avoid anything too soft or fresh without toasting, as it can get overly mushy.
Why do I need to toast the bread cubes?
Toasting removes excess moisture from the bread, so it can soak up the flavorful broth and apple cider without falling apart. This step is crucial for getting the classic texture we all love in a good stuffing.
Can I prepare this recipe ahead of time?
Yes! You can prepare the stuffing mixture a day ahead, keep it refrigerated, and then bake it on the day you plan to serve. This can help streamline your holiday cooking and deepen the flavors.
Is the brown sugar really necessary?
While optional, the brown sugar adds a lovely hint of caramelized sweetness that balances the tartness of the cranberries and apple cider. If you prefer a purely savory dressing, feel free to leave it out.
Final Thoughts
Bringing this Autumn Harvest Dressing and Stuffing Recipe to your table means more than just enjoying a delicious side—it’s about sharing a cozy season’s favorite that feels like a warm hug in every bite. Give it a try for your next gathering, and watch it become a cherished tradition as it has for me and so many others.
Print
Autumn Harvest Dressing and Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Harvest Dressing combines the rustic heartiness of sourdough bread with the sweet and tart flavors of apples and cranberries, enriched by toasted nuts and classic poultry seasoning. It’s a perfect side dish for fall meals, offering a wonderful balance of textures and flavors with a moist yet crisp topping.
Ingredients
Base
- 8 cups hearty bread cubes (about 10 oz; rustic sourdough or a mix of white and whole wheat)
Vegetables and Fruit
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 apples, peeled, cored, and diced
Fruits and Nuts
- ½ cup dried cranberries (or mix with chopped dried apricots)
- ½ cup chopped pecans (or walnuts)
Seasonings
- 4 tablespoons butter
- 2 tablespoons light brown sugar (optional)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1½ teaspoons poultry seasoning (or 1 tsp sage + ½ tsp thyme)
Liquids and Binder
- 1¼ to 1½ cups low-sodium chicken or vegetable broth
- ½ cup apple cider (unfiltered if possible)
- 2 eggs, lightly beaten
Instructions
- Prep: If using fresh bread, preheat oven to 300°F. For day-old stale bread, preheat to 350°F. Prepare all ingredients by chopping onion, celery, and apples; measure out cranberries, nuts, and seasonings.
- Prep bread: Cut bread into ¾-inch cubes and spread evenly on a baking sheet. Toast in the oven at 300°F for 10–15 minutes until the bread is dry but not browned. Remove and cool. Then increase oven temperature to 350°F.
- Sauté aromatics: In a large skillet, melt butter over medium heat. Add chopped onion and celery and cook for 5–7 minutes until softened. Stir in diced apples, dried cranberries, and chopped nuts; cook for another 3–4 minutes. Add brown sugar (if using), salt, black pepper, and poultry seasoning, mixing well to combine flavors.
- Combine: Transfer the cooked mixture to a large mixing bowl. Add the toasted bread cubes. Pour in the broth, apple cider, and beaten eggs. Toss the mixture gently to evenly moisten the bread without making it soggy. It should clump together when pressed yet not drip liquid.
- Bake covered: Grease a 2 to 2½ quart baking dish. Spread the dressing mixture evenly into the dish and cover tightly with foil. Bake at 350°F for 25 minutes.
- Finish baking: Uncover the dish. For a more uniform texture, gently stir; if you prefer a crisper top, leave it undisturbed. Continue baking uncovered for an additional 15–20 minutes, or until the top is golden and crisp. Serve hot.
Notes
- For best texture, use day-old or stale bread or toast fresh bread as directed to avoid sogginess.
- Adjust broth quantity to control moisture level depending on bread dryness.
- Optional brown sugar adds a subtle sweetness that complements the tartness of the apples and cranberries.
- Substitute nuts and dried fruits according to preference or availability.
- This dressing can be prepared a day ahead and baked just before serving.
