Skillet Stuffing with Apples, Shallots, and Cranberries

Ingredients for Skillet Stuffing with Apples, Shallots, and Cranberries

• 2 large shallots, roughly chopped

• 1 medium onion, roughly chopped

• 2 celery stalks, roughly chopped

• 2 medium green apples, roughly chopped (do not peel)

• 2 garlic cloves, roughly chopped

• 4 tablespoons (1/2 stick) unsalted butter

• Kosher salt

• freshly ground black pepper

• 1 medium loaf rustic country bread, cut into 1-inch cubes (about 2400ml )

• 350ml low-sodium chicken broth, plus more if necessary

• 80g apple cider

• 1 teaspoon chopped fresh rosemary leaves

• 1 1/2 teaspoons chopped fresh thyme leaves

• 1/2 cup dried cranberries

• 2 eggs, lightly beaten

Preheat the oven to 191°C. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.

In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.

Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.