You are going to love this Crispy Sheet Pan Stuffing and will find many occasions to serve it. It is so easy to make. We combine sourdough bread, cranberries, apple, flavoursome herbs, toss with eggs, butter and seasonings and bake until golden and delicious. It is perfect for the festive season as it has the aroma and flavour that we associate with Christmas. And if you, like me, love the crispy, crunchy parts of stuffing, you are going to love this dish. It is a guaranteed crowd pleaser.
Why You'll Love This Recipe:
- This is a no fuss dish; it is quickly and easily made from readily available ingredients.
- The flavours and aroma immediately remind us of the festive season.
- Baking on a sheet pan means that there is more surface area exposed to heat and therefore more crispiness. So good!
- Made as per the recipe, the stuffing, sometimes known as dressing, is vegetarian.
- It is the perfect accompaniment to most of the proteins that you will serve for Christmas or Thanksgiving. It is ideal with our Marmalade Glazed Ham or Roast Chicken.
- There's no need to restrict it to the festive season as you can customise the ingredients to suit your taste. It will be a great accompaniment throughout the year, adding texture and flavour when served alongside dishes such as our Roasted Chicken Marylands or Slow Roasted Leg of Lamb.
Recipe Inspiration: there's no denying that a full flavoured stuffing is one of the best parts of a festive meal. Traditionally, a stuffing was, as the name implies, "stuffed" inside poultry. This method is easier, less time consuming and messy, and to my mind the best way to cook it because there is more crispiness and that is always good. (I am my father's daughter - he LOVED anything crispy!)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Sourdough bread - we use day-old white sourdough bread, cut into cubes.
- Unsalted butter - our preference is unsalted butter as we are better able to control the amount of salt in the recipe.
- Eggs - we use large, free-range eggs to bind the ingredients.
- Dried cranberries - we use dried cranberries to add a touch of sweetness and a pop of colour to the stuffing.
- Granny smith apple - we prefer this apple variety for the stuffing, but you can use a sweeter apple if you prefer.
- Sage leaves and thyme - these fresh herbs are both members of the mint family and have distinctive flavour; they are a great addition to the stuffing.
- Garlic - fresh garlic boosts the flavour.
- Sea salt and freshly ground black pepper - for the best result, it is essential that the stuffing be properly seasoned.
Variations:
Bread - you could use multigrain sourdough if you prefer or another type of crusty bread.
Herbs - use the herbs of your choice. Fresh rosemary, parsley and dried oregano would be great additions.
Ham - you could add some diced ham to the stuffing. Leftover Christmas Ham would be ideal!
Spring onions/green onion - use some of the finely sliced green and white parts of the onions to add flavour.
How To Make Crispy Sheet Pan Stuffing:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Add your ingredients to a bowl:
To a large bowl, add all the ingredients. Mix well,until everything is evenly combined.
2 - Add the mixture to a sheet pan:
Add the mixture to your baking tray and spread out to an even layer.
Bake in your preheated oven until evenly golden brown.
Hint: the melted butter and beaten eggs are the binding ingredients, so it is important that they are combined well with the remaining ingredients to form a cohesive texture.
Tips for Success, Storage and FAQs:
We have used day-old white sourdough. You can use multi-grain if you prefer or use a combination. Crusty Italian or French bread are also ideal. For the best result, use day-old bread. Avoid soft commercial sandwich bread; it will not achieve the crispiness that we love.
Yes, you certainly can prepare it a day in advance. Store covered in the fridge and bake as per the recipe.
Store them in an airtight container in the fridge for up to 3 days.
You can. Store in a freezer safe container for up to 2 months.
Place the stuffing on a baking tray, and reheat at 180 degrees C (355 F) for about 8 minutes. Cover with foil if it gets too brown.
Top Tip:
While spreading the ingredients to an even layer on the sheet pan, use a spatula to gently press the mixture down. This will aid in even cooking.
Serving Suggestions:
Crispy Sheetpan Stuffing is perfect served alongside dishes at Thanksgiving or Christmas. But don't just use it over the festive season, use it throughout the year. There are many occasions on which you will want to use this Crispy Sheetpan Stuffing. Some suggestions are:
- Enjoyed with your favourite roast.
- As a side dish to a vegetarian meal, such as our Spinach and Cheese Stuffed Mushrooms.
- If you have leftovers, try it with fried eggs and bacon.
This is one of my favourite recipes - and one I make every year over the festive season. I hope you'll enjoy it as much as we do!
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Crispy Sheet Pan Stuffing
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 4 cups white sourdough bread - day old ideal. Cut into 2 cm (¾ inch) cubes. See Note 1
- 125 g (½ cup) unsalted butter - melted and cooled
- 2 eggs - beaten
- 80 g (½ cup) dried cranberries
- 1 medium granny smith apple - cut into ½ cm (/1/4 inch) pieces
- 1 tablespoon fresh sage leaves - finely chopped See Note 2
- 1 tablespoon fresh thyme leaves - finely chopped
- 3 cloves garlic - finely chopped
- 1 teaspoon sea salt - not table salt
- ½ teaspoon freshly ground black pepper
Instructions
- Line a sheet pan with non-stick baking paper.Preheat your oven to 180 degrees C (355 F).
- Add all of your ingredients to a large bowl and stir well until everything is evenly combined.
- Add the mixture to your baking tray and use a spatula to spread out so it is one even layer. Gently press the mixture down with the spatula.
- Bake in your preheated oven for 25-30 minutes, or until evenly golden brown.Serve immediately.
Notes
- Bread: we have used day-old white sourdough. You can use multi-grain if you prefer, or use a combination. Crusty Italian or French bread are also ideal. For the best result, use day-old or even two-day old. Avoid soft commercial sandwich bread; it will not achieve the crispiness that we love. This is one instance where measuring in cups by volume is more accurate than weight.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Make it in advance: you can prepare it a day in advance. Store, covered in the fridge and bake as per the recipe.
- Leftovers: store them in an airtight container in the fridge for up to 3 days.
- Freezing: store cooled leftovers in a freezer safe container for up to 2 months.
- Reheating: place the stuffing onto a baking tray and reheat at 180 degrees C (355 F) for about 8 minutes. Cover with foil if it starts to brown too much.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Leave a Comment