Apple & Cranberry Turkey Dressing (Vegetarian)
The fruit version of my mom's dressing: a diced apple and dried cranberries, with two eggs for a firmer, more cohesive texture. Like the original, it isn't a light recipe. It's a once-a-year dish, and worth enjoying as it is.
Method
Toast the bread
- Spread all of the cubed bread (365 g fresh) on two baking sheets. Toast at 300°F (150°C) for about 25 minutes, stirring halfway, until dry and lightly golden. Cool completely.
- Already have bread that's dry and toasted? Skip this step and use the toasted amount. Once toasted, the 365 g will weigh about 320 g. That's an approximate figure, since it varies with the bread.
Toasting dries the bread so it soaks up stock without turning soggy.
Melt the fat
- Melt 3 tbsp unsalted butter with 1 1/2 tbsp olive oil in a large frying pan over medium heat.
Cook the vegetables
- Add 1 large onion and 4 celery stalks, both diced. Cook for 10–12 minutes, until genuinely tender.
- Add 1 diced apple and cook for 3 minutes, until it starts to soften.
Add the aromatics
- Add 2 minced garlic cloves, 1 1/2 tsp dried sage and 2 tsp fresh thyme leaves. Cook for 1 minute, until fragrant.
Combine
- Scrape the cooked onion, celery, apple, garlic and herbs from the pan into a large bowl. Add the bread, 1/3 cup dried cranberries, 3/4 tsp salt and 1/4 tsp black pepper, and toss. Taste for salt.
Add the egg and stock
- In a jug, whisk 2 large eggs into 1 1/2 cups vegetable stock. Pour it over the bread and toss. Toss, then let it sit for 5–10 minutes. Check for dry centres and add extra stock if needed. It should be moist, not soggy.
Into the dish
- Spoon loosely into a buttered 8x8 dish and cover with foil. To make ahead, refrigerate overnight.
Bake covered
- Bake covered at 350°F (175°C) for 25 minutes. Add 10 minutes if it's coming straight from the fridge, and more for a deep dish.
Crisp the top
- Uncover and bake for 15–20 more minutes, until golden on top and hot throughout. The centre should reach 165°F (74°C) on an instant-read thermometer.
Good to know
- Apples: Honeycrisp, Ambrosia or Northern Spy hold their shape when baked. Skip McIntosh, which turns to mush.
- This is written with vegetable stock so it's vegetarian. My family makes it with chicken stock, so use that if everyone at your table eats it.
Storing and reheating
Make ahead: refrigerate overnight, then bake with extra covered time. Freezer: freeze unbaked, thaw in the fridge overnight, then bake.
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 serving (1 of 4) | 480 | 13.1 g | 17.7 g | 67 g |
Estimates based on typical Canadian label values. Yours will vary with the brands you use.
Notes from readers
Tips, questions and suggested edits. I read every one before it appears here.
No notes yet. Made it? I'd love to hear how it went.
Apple & Cranberry Turkey Dressing (Vegetarian)
1 hr 30 min
Get everything out
Tick things off as you set them out. Every step will show the amounts it needs, at this size.
Bread
Vegetables and fat
Seasoning, eggs and liquid
Step 1 of 9
Toast the bread
Spread all of the cubed bread (365 g fresh) on two baking sheets. Toast at 300°F (150°C) for about 25 minutes, stirring halfway, until dry and lightly golden. Cool completely.
Already have bread that's dry and toasted? Skip this step and use the toasted amount. Once toasted, the 365 g will weigh about 320 g. That's an approximate figure, since it varies with the bread.
Toasting dries the bread so it soaks up stock without turning soggy.
Step 2 of 9
Melt the fat
Melt 3 tbsp unsalted butter with 1 1/2 tbsp olive oil in a large frying pan over medium heat.
Step 3 of 9
Cook the vegetables
Add 1 large onion and 4 celery stalks, both diced. Cook for 10–12 minutes, until genuinely tender.
Add 1 diced apple and cook for 3 minutes, until it starts to soften.
Step 4 of 9
Add the aromatics
Add 2 minced garlic cloves, 1 1/2 tsp dried sage and 2 tsp fresh thyme leaves. Cook for 1 minute, until fragrant.
Step 5 of 9
Combine
Scrape the cooked onion, celery, apple, garlic and herbs from the pan into a large bowl. Add the bread, 1/3 cup dried cranberries, 3/4 tsp salt and 1/4 tsp black pepper, and toss. Taste for salt.
Step 6 of 9
Add the egg and stock
In a jug, whisk 2 large eggs into 1 1/2 cups vegetable stock. Pour it over the bread and toss. Toss, then let it sit for 5–10 minutes. Check for dry centres and add extra stock if needed. It should be moist, not soggy.
Step 7 of 9
Into the dish
Spoon loosely into a buttered 8x8 dish and cover with foil. To make ahead, refrigerate overnight.
Step 8 of 9
Bake covered
Bake covered at 350°F (175°C) for 25 minutes. Add 10 minutes if it's coming straight from the fridge, and more for a deep dish.
Step 9 of 9
Crisp the top
Uncover and bake for 15–20 more minutes, until golden on top and hot throughout. The centre should reach 165°F (74°C) on an instant-read thermometer.
That's it. Enjoy!
Made it? I'd love to hear how it went. You can leave a note at the bottom of the recipe.
Timer done
The latest recipes and tips, in your inbox every couple of weeks.
It’s free, and you can unsubscribe anytime.