If you’re anything like me, you cherish that perfect blend of sweet, savory, and tart in your holiday sides, and this Cranberry Apple Stuffing Recipe nails it every single time. I absolutely love how the fresh apples and dried cranberries add that juicy, fruity pop to the crunchy, buttery bread cubes — it’s comforting yet bright, making it a standout on any festive table. Keep reading, and I’ll walk you through everything you need to make this fan-freaking-tastic dish happen effortlessly in your kitchen.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: Sweet apples and tart cranberries meet savory herbs for a deliciously complex stuffing.
- Easy Prep and Baking: Toasting bread cubes makes sure your stuffing has that amazing crispy texture without extra fuss.
- Customizable and Fresh: Using fresh herbs and fresh fruit elevates the dish, but you can tweak it based on your pantry staples.
- Family Favorite Every Time: Once I made this, it became a holiday staple that everyone looks forward to.
Ingredients You’ll Need
These ingredients are simple but work so well together, creating layers of flavor and texture that make this stuffing irresistible. One tip: using an artisan sourdough loaf gives you that perfect chewy bread base that absorbs all the deliciousness without turning mushy.
- Artisan sourdough bread: Choose a sturdy loaf; it holds up well when toasted and soaks up flavors beautifully.
- Unsalted butter: I always go for unsalted to control the seasoning precisely.
- Celery: Adds crunch and a subtle earthiness that balances the sweeter ingredients.
- Yellow onion: Sweet and mellow when sautéed, the onion is key to that savory depth.
- Salt and freshly ground black pepper: Essential for seasoning to bring out all the flavors.
- Honeycrisp apples: I prefer this variety for its crispness and natural sweetness.
- Dried cranberries: Their tartness brightens the stuffing and adds chewy bursts.
- Flat leaf parsley: Fresh parsley adds color and a mild herbaceous note.
- Fresh thyme, rosemary, and sage: These classic herbs bring that unmistakable aroma and flavor we expect from stuffing.
- Egg: Helps bind everything together without making the stuffing dense.
- Low sodium chicken broth: Keeps the moisture just right and lets you control the saltiness.
Variations
I love how adaptable this Cranberry Apple Stuffing Recipe is—you can easily make it your own by swapping in your favorite herbs or adding nuts for crunch. I encourage you to experiment to find your perfect holiday combo!
- Add Toasted Pecans or Walnuts: My family loves the extra crunch and nutty flavor this adds, especially when sprinkled on top before baking.
- Make it Vegetarian: Simply swap the chicken broth for a rich vegetable broth—just as tasty and crowd-pleasing.
- Use Different Bread: Feel free to try whole wheat or brioche if you prefer a heartier or sweeter profile.
- Swap Apples: Gala or Fuji apples work well too if you can’t find Honeycrisp.
How to Make Cranberry Apple Stuffing Recipe
Step 1: Toast Your Bread Cubes to Perfection
This step is a game-changer. Toss your sourdough bread cubes onto baking sheets and bake them at 300° F for about 25 minutes, tossing halfway so they toast evenly. You want them golden and crisp—not dried out or still soft. I learned this trick after struggling with soggy stuffing one year; toasting beforehand keeps the texture just right.
Step 2: Sauté Your Veggies, Apples & Cranberries
Melt the butter over medium-high heat and sauté the diced onions and celery with salt and pepper for 7–8 minutes until tender and fragrant. Then stir in diced Honeycrisp apples, dried cranberries, and all your fresh herbs—thyme, rosemary, sage—cooking for another 3–4 minutes. This creates the delicious flavor base that’s sweet, savory, and herbal all at once.
Step 3: Combine and Add the Liquid Mixture
In a large bowl, mix the toasted bread cubes with your sautéed veggie-fruit-herb combo. Whisk together an egg with chicken broth and pour over the mixture. Stir until everything is evenly moistened but not drenched—you want it wet enough to hold together but not soupy. I usually end up adding just a little extra broth here, around 1/4 to 1/2 cup.
Step 4: Bake – Covered and Then Uncovered for a Crispy Top
Transfer the stuffing to a greased 9×13-inch dish, cover tightly with foil, and bake at 325° F for 15 minutes. Then remove the foil and bake for an additional 20 minutes to crisp the top beautifully. You’ll notice that perfect golden crust forming while the inside stays moist and flavorful—this is the moment I always get excited about!
Pro Tips for Making Cranberry Apple Stuffing Recipe
- Use Day-Old Bread: I prefer to make this with bread that’s a day or two old so it toasts perfectly without becoming mushy later.
- Don’t Skip Toasting Bread: It keeps the cubes from absorbing too much moisture and turning gummy—a mistake I made before!
- Fresh Herbs Matter: Fresh thyme, rosemary, and sage bring such vibrant, fresh flavor compared to dried.
- Add Broth Slowly: You can always add more broth, but it’s hard to fix if your stuffing gets too wet—start conservatively.
How to Serve Cranberry Apple Stuffing Recipe
Garnishes
I like to finish this stuffing with a sprinkle of chopped fresh parsley before serving—it adds a pop of green and freshness that’s just stunning. Sometimes I also add a few extra dried cranberries on top for that beautiful contrast and a little zing.
Side Dishes
This cranberry apple stuffing pairs perfectly with roasted turkey (of course!), mashed potatoes, and a tangy green bean casserole. I once served it alongside honey-glazed carrots, and my guests couldn’t stop raving about how the sweetness danced with the stuffing’s tart notes.
Creative Ways to Present
For special occasions, I like to bake the stuffing in individual ramekins or mini cast-iron skillets—makes for a charming presentation and keeps portions perfectly sized. Another fun idea is stuffing it inside a hollowed-out butternut squash for a festive, show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into airtight containers and refrigerate them. They keep well for up to 4 days, and the flavors actually meld more, which makes for amazing next-day servings. Just try to avoid piling heavy stuff on top to preserve the texture.
Freezing
I’ve frozen leftover cranberry apple stuffing successfully by wrapping it tightly in foil and plastic wrap. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat in the oven to bring back that crispy top. It surprisingly tastes just as fresh!
Reheating
Reheat leftovers covered with foil at 325° F for about 20 minutes, then remove the foil to crisp the top for 5–10 minutes. You’ll get that just-baked warmth and texture again. I avoid microwaving because it turns the stuffing too mushy.
FAQs
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Can I make this Cranberry Apple Stuffing Recipe ahead of time?
Absolutely! You can prepare the stuffing mixture a day ahead and keep it covered in the fridge. When you’re ready to bake, just pop it into the oven as directed. This makes holiday day prep much easier.
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What can I substitute for chicken broth to make it vegetarian?
You can use vegetable broth instead, preferably a rich, homemade or high-quality store-bought one to keep the flavor depth intact. Just adjust salt accordingly.
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Do I really need to toast the bread cubes first?
Yes! Toasting your bread cubes prevents the stuffing from becoming soggy and helps it crisp up nicely on top—it’s one of the key steps for success.
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Can I add nuts or sausage to this Cranberry Apple Stuffing Recipe?
Definitely! Sausage adds savory richness, and toasted nuts like pecans add great crunch—just sauté the sausage and mix it in along with the other ingredients before baking.
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What’s the best way to reheat leftover stuffing?
Reheat in the oven at 325° F covered with foil, then remove foil near the end to crisp the top again. Avoid the microwave if you want to keep the texture crisp and delicious.
Final Thoughts
This Cranberry Apple Stuffing Recipe is hands-down one of my favorite dishes to bring to the holiday table or any family gathering. I love how it strikes that perfect balance between cozy comfort and fresh, festive brightness. When I first made it, my family went crazy, and now it’s a must-have every year. Trust me, once you try this recipe, you’ll keep coming back to it too—give it a whirl and enjoy all the compliments that follow!
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 cranberries, sweet Honeycrisp apples, and aromatic fresh herbs, all combined with toasted artisan sourdough bread cubes and slow-baked to perfection. It offers a perfect balance of flavors and textures, making it an ideal side dish for holiday meals or any comforting family dinner.
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
- 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
- Salt and freshly ground black pepper to taste
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
- Cooking spray (for baking dish)
Instructions
- Toast the bread cubes: Preheat your oven to 300°F (150°C). Cut your 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 while you prepare the vegetable mixture. Then, increase the oven temperature to 325°F (163°C).
- Sauté vegetables and fruits: Melt the unsalted butter in a large skillet over medium-high heat. Add the diced onion, celery, salt, and freshly ground black pepper. Sauté for about 7-8 minutes until the vegetables are softened and fragrant. Next, incorporate the diced apples, dried cranberries, and the fresh herbs—thyme, rosemary, sage, and parsley. Continue to sauté for another 3-4 minutes to marry the flavors and soften the apples slightly.
- Combine bread and vegetable mixture: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture. This will form the base of your stuffing.
- Prepare the 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 thoroughly to ensure everything is evenly coated. Season with additional salt and pepper as desired. If the mixture feels too dry, add an extra 1/4 to 1/2 cup of chicken broth—your stuffing should be moist but not soupy.
- Bake the stuffing: Spray a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly. Cover the dish with foil and bake in the preheated oven at 325°F (163°C) for 15 minutes. Afterward, remove the foil and continue baking uncovered for an additional 20 minutes, allowing the top to brown slightly and develop a slight crust.
- Serve: Remove the stuffing from the oven and let it sit for a few minutes before serving. Enjoy this warm, flavorful side dish at your holiday feast or any cozy meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure the bread cubes are well toasted to prevent sogginess in the stuffing.
- Adjust the amount of chicken broth depending on the moisture of your bread for ideal texture.
- Fresh herbs can be substituted with 1 teaspoon each of dried herbs if fresh are unavailable.
- Storing leftovers in an airtight container in the refrigerator can keep this stuffing fresh for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
