apple and cranberry stuffing recipe

Written ByJenny Smyth Posted on
apple and cranberry stuffing recipe
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The Best apple and cranberry stuffing recipe

I’ve been making this apple and cranberry stuffing recipe for years, and it’s always a hit with my family. The combination of sweet and tart flavors is a perfect balance that everyone loves.

I’ve served it at countless family gatherings, holiday meals, and even just as a regular weeknight dinner. My kids can’t get enough of the crunchy texture from the chopped nuts and the juicy sweetness of the apples.

I love how easy it is to make, too – just mix everything together and bake until golden brown. This recipe is a staple in our household, and I’m excited to share it with you.

Apple and Cranberry Stuffing

Apple and Cranberry Stuffing

4.9 from 1694 votes

A sweet and savory stuffing featuring tart cranberries and tender apples, perfect for holiday meals. This dish combines crusty bread with aromatic herbs and a touch of citrus for a festive side.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stuffing

1 loaf (1 lb) day-old crusty bread, cut into 1-inch cubes
3 tablespoons unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
1 cup dried cranberries
2 teaspoons fresh sage, chopped
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups low-sodium chicken or vegetable broth
1 large egg, lightly beaten
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Preheat your oven to 375°F.
2Spread the bread cubes on a baking sheet and toast for 10 minutes, stirring halfway, until lightly golden and dry.
3Remove and let cool slightly.
4In a large skillet over medium heat, melt the butter.
5Add the onion and celery and cook for 5 minutes, stirring occasionally, until softened and translucent.
6Stir in the diced apples and cook for 3 more minutes until they begin to soften.
7Remove the skillet from heat and stir in the dried cranberries, sage, thyme, salt, and pepper.
8In a large bowl, combine the toasted bread cubes with the apple mixture and toss gently to distribute evenly.
9In a small bowl, whisk together the broth and beaten egg.
10Pour the broth mixture over the bread mixture and fold gently with a spatula until all the liquid is absorbed.
11Let stand for 5 minutes so the bread soaks up the flavors.
12Transfer the stuffing to a greased 9×13-inch baking dish and spread into an even layer.
13Cover tightly with foil and bake for 20 minutes.
14Remove the foil and bake for an additional 15 minutes until the top is golden brown and crisp.
15Remove from the oven and let rest for 5 minutes.
16Sprinkle with fresh parsley before serving.
17The stuffing should be moist inside with a crunchy top layer.

🔧Equipment

Large skillet
Large mixing bowl
9×13-inch baking dish
Aluminum foil
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 9g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 580mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 18g🥩Protein: 7g

📝Notes

For a vegetarian version, use vegetable broth and ensure the bread is egg-free. You can substitute fresh cranberries for dried, but increase the baking time by 5 minutes. Leftover stuffing keeps in the refrigerator for up to 3 days.

Watch Video Of How Apple and Cranberry Stuffing Works

This apple and cranberry stuffing recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something delicious for a weeknight dinner. It’s easy to make ahead of time and reheats beautifully for leftovers.

For storage ideas, simply let it cool completely before transferring it to an airtight container. Reheat in the oven until warm and flaky – about 10-15 minutes at 350°F (175°C).

One of my favorite serving ideas is as a side dish for roasted meats or stews – just place it alongside your main course and watch everyone dig in!

❓ Frequently Asked Questions About Apple and Cranberry Stuffing

Q: What type of bread is best for this stuffing?

For this recipe, I recommend using a hearty bread like brioche or challah. The denser texture holds up well to the wet ingredients, and the slightly sweet flavor complements the apples and cranberries.

Q: Can I use fresh cranberries instead of frozen?

Yes, you can use fresh cranberries if you prefer. However, keep in mind that they may release more juice during baking, making the stuffing slightly more moist. If you choose to use fresh cranberries, be sure to adjust the amount of liquid in the recipe accordingly.

Q: How long does it take to prepare this recipe?

This recipe comes together quickly – about 20-30 minutes of prep time, depending on how quickly you can chop your apples and celery.

Q: Can I make this recipe ahead of time?

You can prepare the ingredients for this recipe ahead of time, but it’s best to assemble and bake it just before serving. The bread will absorb excess moisture from the wet ingredients if left too long.

Q: What’s the deal with using butter instead of oil?

I use butter in this recipe because it adds a rich, savory flavor that complements the other ingredients beautifully. You can substitute oil if you prefer a lighter taste, but keep in mind that it will change the overall flavor profile.

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