Savory Apple Shallot Stuffing

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  • 1 12 pounds whole grain bread loaf
  • 34 cup Organic Valley European-style Cultured Butter
  • 3 cups chopped shallots
  • 5 cups chopped apples (tart like Gala, Cortland or Honeycrisp)
  • 1 cup dried cranberries
  • 1 cup organic pulp-free orange juice
  • 1 14 tablespoons crumbled dried marjoram
  • 1 12 teaspoons sea salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 14 teaspoon nutmeg, freshly ground
  • 1 pinch ground allspice
  • 1 cup coarsely chopped and barely pan toasted walnuts
  • 1 tablespoon fresh and finely grated lemon zest
  • 2 cups low sodium chicken broth (or use turkey giblet/veggie stock)


Preheat oven to 325 degrees.

With a serrated edge bread knife, slice whole loaf into 1/3" cubes. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of the pans halfway through baking, until golden, 20-25 minutes total. Cool bread in pans, then transfer into a large bowl.

Melt Organic Valley European-style Cultured Butter in a large heavy skillet (or Dutch Oven) over moderate heat. Add shallots and cook, stirring frequently, until shallots are browned, 15-20 minutes.

While shallots are cooking, peel, core and coarsely chop apples. Simmer dried cranberries and Organic Valley Orange Juice in a heavy saucepan, stirring occasionally, until OJ is absorbed (6-8 minutes).

Add apples to the browned shallots along with marjoram, salt, pepper, nutmeg and allspice. Cook, stirring occasionally, until apples begin to soften, about 8-10 minutes.

Transfer the prepared cranberries with juice and the apple mixture to the large bowl with bread cubes. Add lightly toasted walnuts, lemon zest, and stock and toss well.

Transfer stuffing to a well buttered 3 1/2 quart oven proof shallow baking dish. Cover and bake in the middle of the oven for 30 minutes, then uncover and bake until browned, another 30 minutes or so. Enjoy!


Savory Apple Shallot Stuffing can be assembled (but not baked) 2 days ahead, if kept covered in the fridge. Bring to room temperature before baking.

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