Comté, Cranberry & Apple Stuffing
Recipe type: side dish
- 1 1-pound loaf rustic Italian bread, torn into ½-inch pieces
- 4 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Granny Smith apple, peeled and diced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- ½ cup dried cranberries
- 6 ounces Comté, shredded (3 scant loosely packed cups)
- 2 cups low-sodium chicken, turkey or vegetable broth
- 1 beaten egg
- Preheat the oven to 275°F. Put the bread pieces on a large baking sheet and bake 20 minutes, or until crisp. Transfer to a large bowl.
- Increase the oven temperature to 350°F. Butter a 9x13-inch casserole dish.
- Melt the butter in a large skillet over medium heat. Add the onions and celery with the salt and pepper. Cook, stirring occasionally, 5 minutes. Add the diced apple and continue to cook until the onions are translucent and the apples are tender, about 5 minutes longer. Stir in the rosemary, thyme, sage and cranberries; cook 1 minute. Transfer to the bowl with the toasted bread. Stir in the stock and beaten egg and mix well. Fold in the shredded Comté.
- Transfer the stuffing mixture to the prepared casserole dish and bake 30-35 minutes, or until golden brown on top.