Happy Thanksgiving, friends! I hope that your year has been filled with amazingness. I am swinging by today with a recipe that is beloved in my house. I made this stuffing the very first Thanksgiving my husband and I were married and we look forward to it every year. And this particular recipe is so chock full of fruit (yes, you read that correctly) and veggies that it won’t leave you feeling stuffed!

Let me start by saying that I can’t take credit for this particular recipe. It’s all Rachael Ray. I watched her make this on one of her Thanksgiving in 60 specials on the Food Network (yeah, it’s that old), while furiously scribbling the directions. And I have scoured the interwebs for her written version of it, and I can’t find it. Doesn’t mean it’s not there, it just means my search skills aren’t up to snuff. So, Ms. Ray, I apologize for not having a link, but thank you for many Thanksgivings of delicious stuffing.

And, try as I might, I couldn’t find a picture of just the stuffing or in progress. However, I did find several of the said stuffing figuring prominently on my Thanksgiving table over the years.

I will also say, my recipe card is well worn and I’ve adapted the recipe a bit. This recipe is dairy free and it can be vegan and gluten free as well. This can also be prepped ahead and stored in the fridge for a day or two and then finished in the oven on the day.

Ingredients

4 Tbsp EVOO or butter

4 ribs celery, finely diced

1 small onion, finely diced

2 tart apples (we like Granny Smith or Pink Lady), chopped

2 small or 1 large zucchini, chopped

1 cup dried cranberries

1 package of pre cubed stuffing*

Salt, pepper, poultry seasoning to taste

4-6 cups of stock (I use my homemade veggie scrap stock)

*you can use the equivalent of any bread (including gluten free) you like, just cube it and let it sit for a day so it is a bit stale

Directions

In a large skillet, heat the oil or EVOO. When I say large skillet, I mean the biggest one you can find. I use a 12 inch and it’s stuffed (hah!) by the end. Add the celery and onions and cook until translucent and fragrant. Add the apples and zucchini and cook until soft but not falling apart, about 10 minutes. Add the dried cranberries and allow to plump in the pan juices for a minute or two. Season with salt, pepper, and poultry seasoning (I use about a tablespoon, but you do you.) Add the cubed bread and stir to combine. Add the stock in 2-3 batches, stirring each time to allow bread to soak up the liquid. You want this mixture to be moist but without liquid left in the pan. Transfer to a greased 9×13 baking sheet. If you are prepping ahead, cover this tightly and stick it in the fridge. Remove from the fridge and allow it to come to room temp before baking. This can be finished in the oven at any temp, I just check the center with a meat thermometer to check that the internal temp is above 140°F. For reference, I usually do this at 375 for about 30 minutes.

Get ready to fight over the leftovers! Oh, and have a wonderful Thanksgiving!