Comté, Cranberry and Apple Stuffing
- Yield: 6 to 8 servings
Serve the stuffing alongside roasted meats at your next holiday table, or as part of a vegetarian spread.
- 1 (1-pound) loaf rustic Italian bread, torn into 1/2-inch pieces
- 4tablespoons butter
- 1medium onion, diced
- 2 ribs sliced celery, diced
- 1teaspoon salt
- 1/2teaspoon pepper
- 1 Granny Smith apple, peeled and diced
- 1teaspoon chopped fresh rosemary
- 1teaspoon chopped fresh thyme
- 1teaspoon chopped fresh sage
- 1/2cup dried cranberries
- 6ounces Comté, shredded (3 scant cups shredded)
- 2cups low-sodium chicken, turkey or vegetable broth
- 1 beaten egg
- Preheat the oven to 275F. 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 350F. Butter a 9 x 13- 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 to 35 minutes, or until golden brown on top.