If you’re searching for a cozy, flavorful side that’s a little different from the usual, you’ve got to try this Cranberry Apple Stuffing Recipe. I absolutely love how the tart cranberries and sweet apples bring a fresh twist to classic stuffing, plus the herbs make it smell like the holidays in your kitchen. This recipe has become a go-to for me whenever I want that perfect balance of savory and sweet—trust me, you’ll want to keep this one in your arsenal.
Why You’ll Love This Recipe
- Perfect balance of flavors: The tart cranberries and crisp apples add a fresh twist to classic stuffing that everyone raves about.
- Simple prep with big impact: You’ll find the browning of bread cubes and sautéing of veggies easy, bringing big flavor without fuss.
- Flexible and customizable: Fresh herbs give it that homemade feel, but you can tweak to suit your taste or what’s in season.
- A crowd-pleaser every time: My family goes crazy for this at holiday dinners, and I bet yours will too.
Ingredients You’ll Need
The ingredients here are straightforward, but what makes this Cranberry Apple Stuffing Recipe shine is the combination of tart cranberries, crisp Honeycrisp apples, and fresh herbs that create layers of flavor. Make sure your bread is a bit stale or lightly toasted to soak up all those delicious juices without turning mushy.
- Artisan sourdough bread: This type adds tang and a hearty texture; day-old bread or lightly toasted cubes soak up flavors beautifully.
- Unsalted butter: Helps soften veggies and bring richness without overpowering the other flavors.
- Celery: Adds crunch and classic stuffing flavor—don’t skip it for that fresh bite.
- Yellow onion: Gives a sweet and savory base when sautéed.
- Salt and black pepper: Essential seasonings—you’ll want to taste as you go.
- Honeycrisp apples: Their crisp texture and balance of sweet-tartness is unbeatable for this recipe.
- Dried cranberries: These add that classic pop of tart flavor and chewy texture.
- Flat leaf parsley: Fresh and bright, it helps lighten the overall richness.
- Fresh thyme, rosemary, sage: These herbs infuse the stuffing with the quintessential holiday aroma.
- Egg: Helps bind the stuffing together for the perfect texture.
- Low sodium chicken broth: Moistens the stuffing so it stays juicy without becoming soggy.
Variations
I love to customize this Cranberry Apple Stuffing Recipe based on what I have on hand or the season. It’s really forgiving, so feel free to experiment and make it your own!
- Vegetarian: Swap chicken broth for vegetable broth to keep it meat-free while maintaining that rich, savory flavor.
- Nutty addition: Toasted pecans or walnuts add a lovely crunch and another layer of texture—I always sneak these in when guests come over.
- Meat-lover variation: Adding cooked sausage or pancetta ups the savory factor and makes it hearty enough for a main dish.
- Gluten-free: Use gluten-free bread cubes—you’ll get the same amazing flavor without the gluten.
How to Make Cranberry Apple Stuffing Recipe
Step 1: Toast the Bread Cubes
Start by preheating your oven to 300°F. Cut your artisan sourdough into cubes—aim for about 9 to 10 cups. Spread these out on baking sheets and toast them for about 25 minutes, tossing halfway through so they brown evenly. This step is crucial! It helps the bread crisp up so it holds together when mixed with the wet ingredients. Once toasted, set them aside and crank the oven up to 325°F.
Step 2: Sauté the Vegetables and Fruit
In a large skillet, melt six tablespoons of unsalted butter over medium-high heat. Add diced onion, celery, a pinch of salt, and freshly ground black pepper. Cook until the veggies turn tender and fragrant—about 7 to 8 minutes. Then toss in your diced Honeycrisp apples, dried cranberries, and chopped herbs (parsley, thyme, rosemary, and sage). Sauté for another 3 to 4 minutes to meld all those lovely flavors together.
Step 3: Combine, Add Broth, and Bake
In a big mixing bowl, stir together the toasted bread cubes and the veggie-fruit mixture. In a separate bowl, whisk one egg with two cups of low sodium chicken broth. Pour this over your bread mix and gently fold everything together—add more broth if it feels dry but be careful not to make it soupy. I usually end up using about ¼ to ½ cup extra. Transfer the stuffing to a greased 9×13-inch baking dish and cover it with foil.
Bake covered for 15 minutes, then remove the foil and bake for another 20 minutes until the top is golden brown and slightly crisp. Then, it’s ready to serve! Honestly, the aroma while it’s baking is enough to get your whole family gathered in the kitchen.
Pro Tips for Making Cranberry Apple Stuffing Recipe
- Bread Texture Matters: I learned the hard way that day-old bread or toasted cubes soak up broth without turning mushy—fresh soft bread just won’t hold up well.
- Don’t Overdo the Broth: The stuffing should be moist but not sloppy; adding broth gradually lets you control the texture perfectly.
- Fresh Herbs Are Game-Changers: I always use fresh thyme, rosemary, and sage for a vibrant, aromatic stuffing—you can’t beat the flavor compared to dried.
- Cover While Baking: Covering with foil for the first part traps moisture so the stuffing cooks through evenly without drying out.
How to Serve Cranberry Apple Stuffing Recipe
Garnishes
I love finishing this stuffing with a sprinkle of fresh parsley for a pop of green and added brightness. Sometimes a little extra fresh thyme on top works beautifully too — it just makes the plate look inviting and elevates the aroma.
Side Dishes
This stuffing pairs perfectly with roasted turkey, glazed ham, or even a simple roasted chicken. For vegetables, I like to serve it alongside roasted Brussels sprouts, green beans almondine, or a fresh mixed greens salad to refresh the palate.
Creative Ways to Present
For special occasions, I’ve baked this stuffing inside hollowed-out acorn squash or in individual ramekins for a charming, rustic look. It’s always a hit when you want to impress without a lot of extra work!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and they keep well for about 3 to 4 days. Reheating brings back the warmth and flavor nicely, just like freshly baked.
Freezing
This stuffing freezes beautifully! Just cool it completely, pack it into a freezer-safe dish or bag, and freeze for up to 3 months. I always thaw it overnight in the fridge before reheating to keep the texture just right.
Reheating
For reheating, I cover the dish with foil and bake at 325°F until warmed through—usually about 20 minutes. This method keeps it moist without drying out the top, though I uncover it for the last 5 minutes if I want it a little crispy again.
FAQs
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Can I make this Cranberry Apple Stuffing Recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and use vegetable broth instead of chicken broth. Leave out the egg or replace it with a flax egg to bind the stuffing together.
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What bread works best for this stuffing?
Sourdough is my favorite because of its tangy flavor and sturdy texture. You can also use a rustic artisan bread or country loaf—just make sure it’s a bit stale or toasted so it doesn’t get soggy.
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Can I prepare the stuffing ahead of time?
Yes! You can mix the bread cubes and sautéed veggies ahead of time and store them in the fridge. Add the broth and egg mixture just before baking. This makes holiday prep so much easier.
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How do I keep my stuffing moist but not soggy?
The key is adding broth gradually until the mixture is moist but not soupy. Toasting the bread cubes first also helps them hold their shape and soak up the liquid evenly for perfect texture.
Final Thoughts
This Cranberry Apple Stuffing Recipe has become one of my absolute favorites because it feels like the perfect holiday hug in a dish—comforting, bright, and packed with flavor. I love how it livens up the traditional stuffing without losing that classic cozy vibe. If you’re looking for a side that will wow your family and guests, this is definitely the one to try. I can’t wait to hear how it becomes your new go-to, too!
Print
Cranberry Apple Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A flavorful and moist Cranberry Apple Stuffing featuring artisan sourdough bread, sweet Honeycrisp apples, tart dried cranberries, and fresh herbs, perfectly baked to golden perfection. This delicious side dish combines savory sautéed vegetables with fruity and aromatic elements, ideal for holiday meals or any cozy gathering.
Ingredients
Bread
- 1 loaf artisan sourdough bread, cut into cubes (about 9-10 cups)
Vegetables and Fruits
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
- 3/4 cup dried cranberries
Herbs and Seasonings
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
Other Ingredients
- 6 tablespoons unsalted butter
- 1 egg
- 2 cups low sodium chicken broth plus extra as needed
Instructions
- Preheat and Toast Bread: Preheat your oven to 300°F. Cut the artisan sourdough bread into cubes and spread them evenly on one or two baking sheets. Bake for 25 minutes, tossing the bread cubes halfway through to ensure even toasting. Remove from the oven and set aside. Then increase the oven temperature to 325°F.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the diced onion, celery, salt, and pepper. Sauté for 7-8 minutes until the vegetables become soft and fragrant.
- Add Fruits and Herbs: Stir in the diced Honeycrisp apples, dried cranberries, chopped parsley, thyme, rosemary, and sage. Continue sautéing for another 3-4 minutes to meld the flavors and slightly soften the apples.
- Combine Bread and Vegetable Mixture: In a large mixing bowl, combine the toasted bread cubes and the sautéed vegetable and fruit mixture thoroughly.
- Add Egg and Broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this mixture over the bread stuffing and stir to combine evenly. Season with additional salt and pepper to taste. Add extra chicken broth, about 1/4 to 1/2 cup, if the stuffing appears too dry. The stuffing should be moist but not soupy.
- Bake Stuffing: Spray a 9×13 baking dish with cooking spray and pour the stuffing mixture into it. Cover the dish tightly with foil and bake in the oven at 325°F for 15 minutes. Then remove the foil and bake uncovered for another 20 minutes until the top is golden and slightly crispy.
- Serve: Remove the stuffing from the oven and serve warm alongside your favorite main dishes.
Notes
- Using low sodium chicken broth helps control the salt content in this dish.
- If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and omit the egg or replace it with a flax egg.
- For added texture, consider mixing in some toasted walnuts or pecans before baking.
- The bread cubes can be toasted a day ahead for convenience.
- Adjust the herbs according to your preference – dried herbs can be used if fresh are not available but reduce the quantity by half.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
