Thanksgiving is coming up and this is a flavor packed stuffing recipe and I’m not just saying that because of the name but because it is SO tasty. Serve your guests a delicious side dish that will warm their bellies and support local while doing so! 


    Thanksgiving!!! The kickoff to the best time of the year. There’s nothing better than waking up, watching the Macy’s Day parade (although it will look a little different this year), and eating so much food, we all end up in a food coma. Thanksgiving is my favorite time of the year, I cherish every minute of the day. What better way to celebrate Thanksgiving than with delicious food? 


    I think we can all agree it has been A YEAR. It has always been important; however, I think now more than ever, it is SO important to support our small and local businesses. One of my favorite local breweries here in Nashville is a place called Tailgate Brewery. Every time I go, they have the friendliest atmosphere and it’s so obvious why it’s such a hot spot in Music City. I love a business that cares about their customers just as much as they care about their product. 


    Tailgate Brewery’s Apple Cider beer is what inspired this dish. And of course, Thanksgiving being just around the corner. This recipe is absolutely delicious and fits in perfectly on a Thanksgiving spread. The apple taste balancing with the fresh herbs in this dish creates flavor with every bite. What if I’m not a huge apple fan? You can tweak this recipe to your taste preferences. Try using an IPA and go for a sweet bread. I think it would balance perfectly and taste delicious! 


    What key ingredients do I need for stuffing?


    • A long baguette. You can use whatever kind of baguette you want here. A french baguette, ciabatta or even sourdough. 
    • Vegetables. I used a combination of celery, carrots, green onions, and shallots. I also added in a Granny Smith apple to enhance the apple flavoring I created with the cider. 
    • Herbs. I always use fresh, but if dry is all you can find, then that is okay! 
    • Your cider or broth. You will need 2 cups worth. If you didn’t want to use a cider, then you could use any kind of broth! 
    • Butter. 
    • Eggs. 
    • Garlic. Always. 
    • Salt and pepper.

    How do I make Apple Cider Stuffing?

    1. You want to first preheat your oven to 325 degrees. Cut your baguette into large cubes, about 1.5 inches. 

    2. Add your bread to the baking sheet. No oils because we want the bread to dry out like croutons. Bake for 30 minutes. When done, set aside to cool. Turn up the oven to 375 degrees.

    3. While that is baking, let’s chop up all of our ingredients. 

    • 2 large carrots, diced. 

    • 4 celery stalks, diced. 

    • 1 granny smith apple, cored and diced. 

    • 4-6 green onions, chopped . 

    • 2 shallots, peeled and minced. 

    • 4 garlic cloves, chopped small. 

    • Handful of parsley, minced. 

    • 10-12 fresh sage leaves, minced. 

    • ½ T fresh thyme leaves

    1. Add 1 stick of butter to a large hot pan. Allow it to melt halfway then start adding in this order. Garlic, carrots, celery, apple, onions. Let this all simmer and soak up the garlic butter flavor for five minutes. Add everything else into the mix. Shallots, herbs, everything. Add 1 T salt, 1 T pepper and 1 T oregano. 

    2. Pour in your can of cider. The can I use is 16 oz. If you’re not using cider, you will need about 2 cups of broth. RESERVE a splash- you will need later. 

    3. Let this simmer for 5-10 minutes, stirring frequently. 

    4. Your bread cubes should be cooled by now. Once cooled completely, carefully add them to your pan and fold into the mixture being careful not to “mash” the bread. It will slowly absorb all the liquid. 

    5. Crack two eggs into a bowl and add your remaining splash of cider. Whisk with a fork and slowly pour into your stuffing mixture and continue to fold. Immediately add mixture to a large casserole dish. 

    6. Bake at 375 degrees for 45 minutes-1 hour or until the top is golden brown and the inside is slightly set.

    What if I like my stuffing more dry? What if I like it more moist?


    If you like your stuffing more dry, then just use less beer or broth! If you like it more moist, feel free to use a little extra! The thing is, when you’re folding your bread cubes in and they’re soaking up liquid, you have a pretty good idea of how moist or dry your stuffing will be. Use your best judgement here adjusting the liquid amount to what you like! 


    What kind of dish should I bake this in?


    My favorite dish to bake this in is a large casserole dish. 9 x 13 is my favorite, because it gives the stuffing room to spread out thus creating more crispy pieces on top! Crisp bite every time. What a win! 


    A subtle apple flavor paired with fresh herbs makes this stuffing a hit at Thanksgiving every year! The perfect crisp, fall taste bursting with flavor in every bite.
    Prep Time20 mins
    Cook Time1 hr 15 mins
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: dressing, holiday, stuffing, thanksgiving
    Author: Savanna


    • 1 baguette cut into 1.5 inch cubes
    • 1 16 oz can Tailgate Apple Cider beer or sub 2 Cups broth
    • 2 eggs
    • 2 large carrots diced
    • 4 celery stalks diced
    • 1 granny smith apple cored and diced
    • 4-6 green onions bulbs cut off, sliced small
    • 2 shallots peeled and minced
    • 4 garlic cloves chopped small
    • 1 handful fresh parsley minced
    • 10-12 fresh sage leaves minced
    • 1/2 T leaves from fresh thyme
    • 1 stick unsalted butter
    • 1 T oregano
    • 1 T pepper
    • 1 T salt


    • Preheat oven to 325 degrees.
    • Add your cubed bread to the baking sheet. Bake for 30 minutes. When done, set aside to cool. Turn up the oven to 375 degrees.
    • Heat up a large pan on the burner.
    • Add butter to pan and allow to melt halfway, then start adding ingredients in this order. Garlic, carrots, celery, apple and green onion. Cook for 5 minutes.
    • Add remaining ingredients, except beer and eggs. Stir well.
    • Add your beer or broth, reserving just a splash. Simmer for 5-10 minutes to enhance flavor. If you like drier stuffing, only add about 1.5 C. You can add more if needed.
    • In a separate bowl, crack your eggs and add your splash of beer. Whisk with a fork.
    • Remove mixture from heat and add your egg mixture in. IMMEDIATELY add your cubed bread and carefully fold in. It will gradually absorb the liquid.
    • Pour into a 9x13 ungreased casserole dish. Bake for 45 minutes-1 hour or until top is golden brown and inside is slightly set.

    Hi, I’m Savanna! aka, Sav from @savsdish. I love an iced matcha in the morning and a glass of red wine with some real good cookin’ in the evening! I believe that everyone deserves to eat delicious food that can be made in your own kitchen. I’m so happy you’re here, let’s cook something yummy together! xx

    Find me on: Web | Instagram

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