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
Scale
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.
