Description: A comforting blend of tarragon, apple, and warm spice inspired by autumn orchard vibes. Designed to pair with ground pork and a fresh apple, our Ciderhouse Herb Stuffing Mix brings cozy, aromatic flavor to holiday and harvest meals alike. Our stuffing mixes come in two sizes, perfect for gatherings both large (9×13 pan) and small (9×5 loaf pan or 8×8 pan).
To make a 9x5 loaf pan or 8x8 pan of stuffing:
5 cups dried or cubed bread
½ lb ground pork
1 baking apple (about 1–1½ cups), chopped:
Tart: Granny Smith Sweet-tart: Honeycrisp or Pink Lady Sweet: Fuji or Gala
¼ cup (½ stick) butter
1½ cups chicken or vegetable broth
1 egg, beaten(optional for binding)
1 small packet Ciderhouse Herb Stuffing Mix
To make a 9x13 pan of stuffing:
10 cups dried or cubed bread
1 lb ground pork
2 baking apples (about 2½ cups), chopped:
Tart: Granny Smith Sweet-tart: Honeycrisp or Pink Lady Sweet: Fuji or Gala
½ cup (1 stick) butter
3 cups chicken or vegetable broth
2 eggs, beaten(optional for binding)
1 large packet Ciderhouse Herb Stuffing Mix
Instructions:
Preheat oven to 350°F and lightly grease your desired baking dish.
Cook pork in a skillet until browned; remove, leaving ~1 tbsp rendered fat.
Add butter to skillet. Stir in the entire package ofstuffing mixand cook 30–60 seconds to bloom spices.
Add chopped apple; cook 1–2 minutes until slightly softened.
Stir in broth and bring to a gentle simmer.
Combine bread cubes and cooked pork in a large bowl. Pour over the broth/apple mixture, tossing gently to coat. Add egg, if using.
Transfer to pan. Cover and bake 25–30 minutes, then uncover and bake another 10–15 minutes until golden and aromatic.
