Comté, Cranberry and Apple Stuffing

Comté Cheese Association / Nickie Sizemore
  • 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


  1. 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.
  2. Increase the oven temperature to 350F. Butter a 9 x 13- inch casserole dish.
  3. 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.
  4. Transfer the stuffing mixture to the prepared casserole dish and bake 30 to 35 minutes, or until golden brown on top.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore