• Apple Cranberry Sage Dressing

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    • 3 c. Cubed French bread, fresh or possibly day-old
    • 1/2 c. Chicken stock
    • 3 x Large eggs, beaten
    • 1/4 c. Whole lowfat milk
    • 2 x Onions, peeled and diced
    • 2 Tbsp. Unsalted butter
    • 3 x Tart apples such as Granny Smith, peeled, cored, and cut into medium dice
    • 1/2 c. Dry cranberries
    • 3 Tbsp. Minced fresh sage, -or possibly-
    • 1 1/2 Tbsp. Dry sage Salt and freshly grnd black pepper to taste


    1. Preheat the oven to 375 degrees F. Soak the bread cubes in the chicken stock, egg, and lowfat milk till all the liquid is absorbed. Saute/fry the onions in the butter till translucent/soft. Add in the apples and cont
    2. inue cooking till the apples have just begun to soften (about 7 to 8 min). Remove from the heat and cold before combining the onion and apple mix with the bread cubes. Lightly stir in the herbs, dry cranberries and seasoning, and pour the mix into a 2-qt ovenproof dish. Bake f
    3. or possibly 35 min. Serve warm in the baking dish or possibly may be scooped into the center of the pork roast for a festive presentation.
    4. Yield: 4 to 6 serving

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