Ingredients
Stuffing Mixture
- 4 cups white sourdough bread, day-old ideal, cut into 2 cm (¾ inch) cubes
- 125 g (½ cup) unsalted butter, melted and cooled
- 2 eggs, beaten
- 80 g (½ cup) dried cranberries
- 1 medium Granny Smith apple, cut into ½ cm (¼ inch) pieces
- 1 tablespoon fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the baking pan: Line a sheet pan with non-stick baking paper to prevent sticking and make cleanup easier.
- Preheat the oven: Set your oven to 180°C (355°F) fan forced to ensure it reaches the right temperature for even baking.
- Combine ingredients: In a large bowl, add the sourdough bread cubes, melted butter, beaten eggs, dried cranberries, chopped apple, fresh sage, thyme, garlic, sea salt, and black pepper. Stir thoroughly until all ingredients are evenly mixed.
- Spread the mixture: Transfer the mixture onto the prepared sheet pan. Use a spatula to spread it out into one even layer, pressing gently to compact the mixture slightly for better texture.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the stuffing is evenly golden brown and crispy on top.
- Serve: Remove from the oven and serve immediately to enjoy the crispy texture at its best.
Notes
- Using day-old sourdough bread is ideal as it absorbs flavors better without becoming soggy.
- Fresh herbs like sage and thyme significantly enhance the aroma and depth of flavor.
- Make sure to gently press the mixture on the pan to create crunchy edges typical of sheet pan stuffing.
- Use sea salt rather than table salt for a milder saltiness and better flavor.
- This stuffing is best enjoyed fresh out of the oven to maintain its crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: International
