Apple & Cranberry Baked Cheese Stuffing
Ingredients
- 1 6oz packages of The Big Moo - Harvest Cranberry
- 12 oz Pepperidge Farm Herb Cubed Stuffing Mix (1 package)
- 3 tbsp unsalted butter
- 2 cups low-sodium vegetable broth
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 1 large honeycrisp apple, chopped
- 1 cup dried cranberries
- 1 large egg
- 1/4 tsp ground cinnamon
- 1/8 tsp black pepper
Directions
- Preheat the oven to 350°F.
- Place stuffing mix in a large bowl
- Chop The Big Moo into small pieces, about 1/4 inch, and set aside.
- Heat butter in a large pan over medium-high heat.
- Add your chopped onion and celery and sauté until tender and translucent.
- Pour mixture over stuffing.
- Stir in broth, apple, The Big Moo, and dried cranberries and season with cinnamon and black pepper.
- Whisk an egg, add to bowl, and mix until bread is coated. Transfer mixture to a baking dish.
- Bake for 30 minutes or until your stuffing is hot and fluffy on the inside and golden brown on the top.
- Once done, drizzle with melted butter and enjoy!
You might also enjoy our recipe for Harvest Cheese & Veggie Sheet Pan Meal.
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