If you’re on the hunt for a stuffing that brings classic comfort with a fresh twist, you’re going to adore this Cranberry Apple Stuffing Recipe. I discovered this one on a chilly autumn afternoon, and it quickly became a family favorite because it perfectly balances savory herbs with the sweet tang of cranberries and crisp apples. Trust me, once you try it, you’ll want to make it for every holiday and cozy dinner in between!
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The tart cranberries and sweet apples add just the right pop to traditional herb-filled stuffing.
- Simple Yet Stunning: Uses straightforward ingredients you likely already have, but delivers a memorable dish.
- Crowd-Pleaser: My family goes crazy for this stuffing, and I bet yours will too.
- Versatile for Any Occasion: Whether it’s Thanksgiving, a casual dinner, or a special gathering, it fits right in.
Ingredients You’ll Need
Each ingredient plays a pivotal role here, from the chewy sourdough cubes that soak up flavors like a dream, to the medley of herbs that gives this stuffing its soul. Shopping tip: pick apples that are crisp and a bit tart, like Honeycrisp, for the best contrast.
- Artisan sourdough bread: Day-old bread is best; it’s less soggy and holds up during baking.
- Unsalted butter: Gives richness and lets you control the saltiness.
- Celery: Adds a subtle crunch and classic stuffing flavor.
- Yellow onion: Sweet and mild, perfect for sautéing.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
- Honeycrisp apples: Sweet-tart apples that don’t turn mushy when cooked.
- Dried cranberries: Bring a tangy sweetness that complements savory elements.
- Fresh flat leaf parsley: Brightens the dish with a fresh herbal note.
- Fresh thyme, rosemary, and sage: Classic herbs that pack aromatic, earthy flavor.
- Egg: Binds everything together without weighing it down.
- Low sodium chicken broth: Keeps the stuffing moist without overpowering saltiness.
Variations
I love how flexible this Cranberry Apple Stuffing Recipe is. Feel free to get creative with your own touches—your family’s taste buds will thank you.
- Vegetarian version: Swap chicken broth for vegetable broth, and skip the butter in favor of olive oil—just as delicious.
- Nutty twist: Add toasted pecans or walnuts for crunch; I tried this once, and it gave the stuffing such a lovely texture contrast.
- Spiced up: A pinch of cinnamon or nutmeg adds warmth, which my guests raved about during a winter dinner party.
- Gluten-free alternative: Use gluten-free bread cubes and make sure your broth is gluten-free—easy swap to keep everyone happy.
How to Make Cranberry Apple Stuffing Recipe
Step 1: Toast the Bread Cubes to Perfection
Start by cubing your artisan sourdough bread into roughly 1-inch pieces—this size lets the cubes crisp nicely without drying out completely. Spread them on a baking sheet and toast in a 300°F oven for about 25 minutes, giving them a toss halfway through to ensure even browning. You’ll want them lightly golden and dry, but not burnt—this helps them soak up moisture later without turning mushy.
Step 2: Sauté Aromatics and Fruit
While the bread toasts, melt six tablespoons of unsalted butter in a large skillet over medium-high heat. Add diced celery, yellow onions, a pinch of salt, and freshly ground black pepper, cooking until softened—about 7 to 8 minutes. Then stir in diced Honeycrisp apples, dried cranberries, and the trio of fresh herbs: thyme, rosemary, and sage. Let these mingle for another 3 to 4 minutes until fragrant and everything softens just right.
Step 3: Combine and Moisten Your Stuffing
Transfer the toasted bread cubes into a large mixing bowl, then add the sautéed vegetables and fruit mixture. In a separate small bowl, whisk together one egg and two cups of low sodium chicken broth. Pour this liquid over your bread mixture and gently mix until everything is moistened but not soupy—this’s the trick! I usually end up adding an extra 1/4 to 1/2 cup of broth depending on how dry the bread is. Season with additional salt and pepper to taste.
Step 4: Bake Your Stuffing to Golden Perfection
Spray a 9×13-inch baking dish with cooking spray, then transfer the stuffing evenly. Cover with foil and bake at 325°F for 15 minutes to allow flavors to meld and moisture to settle. Then remove the foil and bake uncovered for another 20 minutes—this step creates that irresistible golden, slightly crispy top layer. Pull it out, let it rest briefly, and you’re ready to serve!
Pro Tips for Making Cranberry Apple Stuffing Recipe
- Use Day-Old Bread: I found that slightly stale bread soaks up all the flavors better without turning mushy.
- Don’t Skip the Herbs: Fresh thyme, rosemary, and sage pump up the aroma immensely; dried won’t quite deliver the same punch.
- Adjust Broth Gradually: Pour a little broth at a time—too much and your stuffing gets soggy, too little and it’s dry.
- Cover While Baking First: Baking covered traps steam and cooks the stuffing evenly; removing the foil at the end gives the perfect crust.
How to Serve Cranberry Apple Stuffing Recipe
Garnishes
I like to finish off this stuffing with a sprinkle of fresh parsley on top—adds a pop of color and a fresh bite. Sometimes I toss on a few extra dried cranberries for that visual appeal and a touch more tartness. It’s simple but makes a difference in presentation and flavor.
Side Dishes
This cranberry apple stuffing pairs beautifully with roast turkey (of course!), but I also love it alongside baked ham or roast chicken. For veggies, steamed green beans or roasted Brussels sprouts with a hint of balsamic vinegar complement the stuffing’s fruity notes perfectly. And if you’re feeling indulgent, mashed sweet potatoes are an unbeatable side to complete your plate.
Creative Ways to Present
For holiday dinners, I sometimes bake the stuffing in individual ramekins to serve as charming, single portions—guests love that personal touch. Another fun idea is to stuff it inside a hollowed-out pumpkin or squash for an impressive centerpiece that’s edible and gorgeous! Bonus: it keeps the stuffing extra moist and fragrant.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing keeps well in an airtight container in the refrigerator for up to 3-4 days. I usually just pop it into a glass container, and it stays nicely moist without getting soggy. Give it a quick stir before reheating to redistribute any moisture.
Freezing
I’ve had great luck freezing this stuffing in a freezer-safe dish or zip-top bag for up to 2 months. Just thaw it overnight in the fridge before reheating. The herbs and fruit hold up surprisingly well, so it’ll taste almost as fresh as the day you made it.
Reheating
To reheat, I prefer the oven for the best texture—cover the dish with foil and warm it at 350°F for about 20 minutes until heated through. Take off the foil in the last 5 minutes if you want a little of that crisp top again. Microwave works in a pinch but can make it a bit soft.
FAQs
-
Can I make this Cranberry Apple Stuffing Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and use olive oil instead of butter for sautéing the vegetables. The stuffing remains flavorful and delicious without losing its comforting texture.
-
What’s the best bread to use for this stuffing?
Artisan sourdough bread works wonderfully because it’s sturdy and has a nice tang, which complements the sweet and savory flavors. Just make sure the bread is a bit stale or toasted to absorb the liquids without turning mushy.
-
Can I prepare this stuffing ahead of time?
Yes! You can mix it all up a day in advance and refrigerate it. When you’re ready, bake it covered then uncovered as directed. This way, the flavors have even more time to meld.
-
How do I avoid soggy stuffing?
Be careful not to add too much broth; the bread should be moist but not swimming in liquid. Toasting the bread beforehand also helps prevent sogginess. Cover the dish during the first part of baking to trap steam, but finish baking uncovered to crisp up the top.
-
Can I add nuts to this recipe?
Definitely! Toasted pecans or walnuts add a wonderful crunch. I like to fold them in just before baking to keep that texture intact.
Final Thoughts
This Cranberry Apple Stuffing Recipe holds a special place in my heart because it brings everyone to the table with smiles and second helpings. It’s a dish that’s simple enough to make any day, yet special enough for holidays and celebrations. I hope you enjoy making it as much as I do! Don’t be surprised when it becomes your go-to stuffing—because once you taste that sweet-tart combo with classic herbs, you’ll never want to return to plain old bread stuffing again.
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
This Cranberry Apple Stuffing is a delightful blend of tart dried cranberries, sweet honeycrisp apples, and fragrant fresh herbs combined with crispy toasted sourdough bread. Perfectly seasoned and baked to golden perfection, it’s a comforting and flavorful side dish ideal for holiday meals or any festive occasion.
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
Others
- 6 tablespoons unsalted butter
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
Instructions
- Toast the Bread: Preheat your oven to 300°F. Cut the 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 the bread from the oven and set aside while you prepare the rest of the ingredients. Then increase the oven temperature to 325°F.
- Sauté Vegetables and Fruits: In a large skillet over medium-high heat, melt the unsalted butter. Add diced onion, celery, salt, and freshly ground black pepper, sauté for 7-8 minutes until the vegetables become tender and fragrant. Add the diced apples, dried cranberries, and freshly chopped herbs—parsley, thyme, rosemary, and sage—and sauté for an additional 3-4 minutes to meld the flavors.
- Combine Ingredients: Transfer the toasted bread cubes into a large mixing bowl. Add the sautéed vegetable and fruit mixture and mix well to distribute evenly.
- Prepare Broth Mixture: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this over the bread and vegetable mixture. Stir everything thoroughly, making sure the bread is moistened but not soggy. Adjust seasoning with additional salt and pepper. If the stuffing appears too dry, gradually add between 1/4 to 1/2 cup more chicken broth until it reaches a moist but not soupy consistency.
- Bake the Stuffing: Lightly spray a 9×13-inch baking dish with cooking spray. Transfer the stuffing into the dish and cover it tightly with aluminum foil. Bake at 325°F for 15 minutes, then remove the foil and continue baking for another 20 minutes until the top is golden and slightly crisp.
- Serve: Remove the stuffing from the oven and serve warm as a delicious side dish that pairs perfectly with roasted meats or holiday spreads.
Notes
- Use day-old sourdough bread for better texture and absorption of flavors.
- Adjust the amount of chicken broth to achieve your preferred stuffing moisture level.
- Fresh herbs can be substituted with dried ones, but reduce the quantity by about one-third.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the egg or substitute with a flax egg.
- Can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled stuffing.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
