Apple-Cranberry and Roasted Pistachio Sourdough Stuffing with Mandarin and Fresh Herbs


Tart apple-cranberry and pistachio sourdough stuffing with sauteéd shallots, celery, heirloom carrots and garlic. Splashed with olive oil and seasoned beautifully with kosher salt, ground peppercorns, mandarin orange, a spoonful of wildflower honey and a garden of fresh herbs. Then slowly roasted to tender, golden and glorious perfection. Paired perfectly alongside gently smoked maple-glazed duck, plated with roasted Duroc heritage spiral ham, or presented atop the crown of herb-encrusted frenched prime rib roast.

Tart Apple-Cranberry and Roasted Pistachio Sourdough Stuffing with Orange Zest and Fresh Herbs

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 10 -12 cups
Author: A Bachelor & His Grill


  • 8 cups day-old dried sourdough bread croutons, small dice
  • 1/2 cup heavy cream
  • 2 cups unsalted chicken stock
  • 2 tablespoons wildflower honey
  • 2 eggs lightly beaten
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 large shallots finely diced
  • 4-6 cloves of garlic minced
  • 2-3 carrots sticks finely sliced
  • 2-3 celery stalks ribs removed and finely sliced
  • 2 granny smith apples cored and finely diced
  • 2-3 green onion stalks chopped
  • 1 cup of dried cranberries steeped in hot water for 15 minutes, then water discarded
  • 3 mandarin oranges sliced into eighths
  • 1 tablespoon each dried and ground basil, rosemary, sage and thyme
  • 3/4 cup dry roasted salted pistachios
  • 1 cup fresh parsley chopped
  • Kosher salt and fresh ground peppercorn to taste


  • Preheat oven to 400F. Over a large baking sheet spread bread cubes and bake for 12-15 minutes. Remove from oven. Set aside to air dry at room temperature.
  • Meanwhile, vigorously whisk together heavy cream, chicken stock, egg and honey. Set aside.
  • In a heavy bottom sauté pan over medium-high heat bring butter and olive oil to a simmer. Add shallots, garlic, carrot and celery, sautéing until onion is just translucent. Stir in apples and continue to cook for another 4-5 minutes. Remove from heat and toss in toasted sourdough croutons, steeped cranberries and orange slices. Pour over heavy cream-chicken stock mixture. Dust with dried herbs and salt and pepper, to taste. Fold all ingredients together and top with dry roasted pistachios.
  • Spoon mixture into a large greased baking pan, spreading evenly across the surface in a shallow layer. Bake in oven uncovered for 25-30 minutes at 400F, or until all liquid absorbed and stuffing is golden brown in color. Remove from oven, rest for 5 minutes to cool. Discard oranges. Mix in pistachios and parsley, season additionally, to taste, and serve.



Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or