Brandied cherry and apple stuffing is a delicious twist on the traditional Christmas stuffing, infused with a touch of elegance and a burst of fruity and spiced flavours!
It’s no doubt that Mrs. Cratchit would have served a traditional humble and heartwarming Christmas stuffing alongside the glorious roast goose for the Cratchit family Christmas dinner in Charles Dickens’ A Christmas Carol. However, in honour of the season of abundance that came upon the Cratchits when Ebenezer Scrooge embraced the spirit of Christmas and doubled Mr. Cratchit’s salary, we have prepared a more luxurious stuffing.
Juicy, brandied cherries and fresh apples add a delightful sweetness to this savoury side dish. Dotted with fruit, this Christmas stuffing is ideal to serve alongside a rich, roasted game bird, like Mrs. Cratchit’s Christmas goose!
It was succeeded by a breathless pause, as Mrs. Cratchit … prepared to plunge it in the breast; but when she did, and when the long expected gush of stuffing issued forth, one murmer of delight arose all round the board…
A Christmas Carol by Charles Dickens
Ingredients
Dried Cherries: While cranberries are a common stuffing addition, dried cherries make for a fun alternative. Soaking them in brandy is even better!
Apples: Apples add a bit of freshness to this decadent side dish.
White bread: Day old or slightly stale bread is best as it absorbs the liquid better without turning too mushy.
Chicken broth: I suggest making this stuffing with chicken broth as I usually serve it alongside a roasted poultry dish. However, you can easily substitute with vegetable broth to make it vegetarian if you prefer.
Eggs: The addition of eggs gives this stuffing more structure, somewhat reminiscent of bread pudding. You can leave them out if you prefer, the stuffing will just be a bit looser.
Sage: Is it really stuffing if there isn’t sage? I use both fresh sage and a dried poultry blend to get that traditional stuffing flavour.
How to make Brandied Cherry and Apple Stuffing
Prep the ingredients
In a small bowl, combine the dried cherries and brandy. Cover and let sit to rehydrate at least half an hour. Preheat the oven to 325°F. Spray a baking dish with non-stick spray and set aside.
Chop the onions and celery into a small dice. Peel and chop the apple. Tear the bread into 1-inch cubes into a large bowl. Sprinkle the bread cubes with the poultry seasoning, kosher salt, and pepper, tossing to coat the bread evenly.
In a large skillet melt the butter over medium heat. Add the diced onion and celery. Cook slowly until the onion and celery are softened, about 7 to 8 minutes. Add the apple and fresh sage and sauté for another few minutes until tender. Add the dried cherries along with the brandy to the skillet and then remove from the heat.
Bake the stuffing
In a mixing bowl, whisk together the chicken broth and eggs. Pour the sautéed onion mixture over the bread cubes and toss to coat the bread cubes evenly with the butter. Pour in the broth mixture and gently toss until the bread mixture is moist. Transfer the stuffing to the baking dish and cover with foil. At this point the stuffing can be stored in the refrigerator for up to a day before baking.
Bake the stuffing for 30 minutes. Remove the foil and continue to bake for another 20 to 30 minutes until the stuffing is golden brown and a knife inserted in the middle comes out clean.
Serve the Brandied Cherry and Apple Stuffing
Serve the stuffing alongside the roast bird of your choice. I like to serve this fruit-studded stuffing with a succulent roast goose. Enjoy!
More Recipes from Dickens’ A Christmas Carol
- Roast Goose with Port Wine Gravy
- Baked Oysters with Vermouth Cream
- Goose Fat Hasselback Potatoes
- Scrooge’s Gruel: Oatmeal with Honey Spiced Pears
- Mulled Wine Braised Red Cabbage
- Smoking Bishop
- Traditional Plum Pudding with Brandy Butter Sauce
Brandied Cherry and Apple Stuffing
Ingredients
- ½ cup dried cherries
- ¼ cup brandy
- 1 large onion
- 4 stalks celery
- 1 apple
- 1 loaf white bread
- 2 tsp poultry seasoning
- 1 ½ tsp kosher salt
- ½ tsp pepper
- 1 stick butter
- 2 tbsp chopped fresh sage
- 1 ½ cups chicken broth
- 2 eggs
Instructions
- In a small bowl, combine the dried cherries and brandy. Cover and let sit to rehydrate at least half an hour. Preheat the oven to 325°F. Spray a baking dish with non-stick spray and set aside.
- Chop the onion and celery into a small dice. Peel and chop the apple. Tear the bread into 1-inch cubes into a large bowl. Sprinkle the bread cubes with the poultry seasoning, kosher salt, and pepper, tossing to coat the bread evenly.
- In a large skillet melt the butter over medium heat. Add the diced onion and celery. Cook slowly until the onion and celery are softened, about 7 to 8 minutes. Add the apple and fresh sage and sauté for another few minutes until tender. Add the dried cherries along with the brandy to the skillet and then remove from the heat.
- In a mixing bowl, whisk together the chicken broth and eggs. Pour the sautéed onion mixture over the bread cubes and toss to coat the bread cubes evenly with the butter. Pour in the broth mixture and gently toss until the bread mixture is moist. Transfer the stuffing to the baking dish and cover with foil. At this point the stuffing can be stored in the refrigerator for up to a day before baking.
- Bake the stuffing for 30 minutes. Remove the foil and continue to bake for another 20 to 30 minutes until the stuffing is golden brown and a knife inserted in the middle comes out clean.
- Serve the stuffing alongside the roast bird of your choice. Enjoy!