Rosemary Honey, Apple, Cranberry Stuffing


  • 8 Cups Bread Cubes, cut into 1/2-inch cubes
  • 1/2 Cup Rosemary Infused Honey
  • 1/2 Cup Salted Butter, cut into 1 Tbsp pieces
  • 2 Cups Diced Celery
  • 1 Large Chopped Yellow Onion
  • 1 Tbsp. Salt
  • 2 Large Braeburn Apples (cored and chopped)
  • 1 Cup Dried Cranberries
  • 4 Tbsp. Chopped Fresh Parsley
  • 1/2 tsp. Dried Thyme
  • 1/2 tsp. Dried Sage
  • 2 Cups Vegetable Broth


Step 1: Preheat the oven to 325 degrees.

Step 2: Melt butter in a large skillet over medium heat. Add celery, onion, salt and sauté until softened, about 10 minutes.

Step 3: Add apples and saute until they begin to break down and soften slightly, about 3

minutes. Remove from heat, add rosemary infused honey, dried cranberries, parsley, thyme and sage.

Step 4: Place dried bread cubes into an extra large mixing bowl. Now pour apple mixture over bread cubes. Evenly pour in 1 cup of the vegetable broth and gently toss mixture.

Step 5: Slowly pour in more broth if needed, gently toss until bread has nearly soaked entirely through. Generously butter a large baking dish, add bread mixture gently spread into an even layer.

Step 6: Cover the baking dish with foil and bake in a preheated oven for 15 minutes then uncover and bake until top is golden brown, about 15-25 minutes.

Dig in!

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