Apple & Herb Dressing (Stuffing)

on November 17, 2020

Dressing? Stuffing? Different people call it different things but it's essentially a savory bread pudding you can stuff in a bird and bake, or you can also just bake it in a casserole dish. Whatever you call it, Bravado Spice makes a REALLY tasty one with apples, herbs, and Bravado Spice Jalapeño & Green Apple Hot Sauce! Try it out this Thanksgiving.


You start with your mirepoix. Regarding the herbs you use, in addition to the sage we used, you can easily add the green leafy tops of the celery, dice them fine, and add them to your dressing for a great vegetal flavor. 

Add your dried or stale bread

Make sure your bread is completely dried and or stale. You may need to put it in the oven to dry it out even more.

It essentially becomes a savory bread pudding.

Your dressing will be pretty wet when it goes in the oven. You want to make sure all the chunks of bread get pretty well soaked with the veggie gravy you've made. As long as your bread still has structure and isn't falling apart, it almost can't be too wet when it goes in the oven, as you can always just bake it a little longer. If it starts to brown more than you'd like before it has reached your desired texture, just tent it with some aluminum foil 

Goes great with turkey

It's a great way to round out a Thanksgiving feast! If you want a vegan alternative, just use oil instead of butter, and substitute the cream of mushroom soup for your favorite vegan alternative. 

Stay bold,

-Bravado Spice


  • 6-8 c Dry, stale bread, cubed
  • 1/4 c Butter 
  • 1 oz Bravado Spice Jalapeño & Green Apple Hot Sauce 
  • 1/2 c Chopped celery
  • 1/2 c Chopped carrot
  • 1/2 c Chopped onion
  • 1 c Chopped green apple, peeled
  • 3-4 Sage leaves
  • 1 Tbsp Minced garlic
  • 1 c Vegetable broth
  • 5 oz Cream of mushroom 
  • 1 tsp ea. Salt & pepper


  1. Cube your dry, stale bread. If it’s still too fresh or soft, you can put it in the oven at 300°F for 10 minutes or so until it gets stiffer and drier.
  2. In a large pot, melt the butter, then add the celery, carrot, onion, green apples, garlic sage leaves, and salt & pepper, and sauté until the onions are translucent.
  3. Once the onions are soft, add the cream of mushroom soup, Bravado Spice Jalapeño & Green Apple Hot Sauce, and vegetable broth. Mix well. 
  4. Add the dry bread cubes and try to get them well covered. If they are still a little too dry, you can add a bit more vegetable stock, 1/4 c at a time. Then move the uncooked dressing into a casserole dish. 
  5. Bake the dressing (stuffing) for about 30 minutes at 375° F. The dressing should still be just a bit wet in the middle. If you need to, bake for a few more minutes, then remove from the oven, let rest at least 15 minutes, and serve. 

Serves 4-6