If you’re on the hunt for a holiday side dish that’s bursting with flavor yet comforting enough for any family dinner, you’ve got to try this Cranberry Apple Stuffing Recipe. Trust me, this stuffing is the perfect balance of sweet-tart cranberries, crisp apples, and savory herbs – all wrapped up in toasted sourdough bread cubes. I absolutely love how it brings a fresh twist to traditional stuffing, and I think you’re going to want it on your table every year.
Why You’ll Love This Recipe
- Perfect Sweet and Savory Balance: The combination of tart cranberries and sweet apples keeps each bite exciting and fresh.
- Hearty with Fresh Herbs: Thyme, rosemary, sage, and parsley give it that classic, comforting aroma and flavor that’s irresistible.
- Easy to Customize: You can tweak the ingredients based on what you have at home without losing any of the magic.
- A Crowd-Pleaser Every Time: I’ve made this recipe for holiday dinners and potlucks, and my family goes crazy for it.
Ingredients You’ll Need
All the ingredients in this Cranberry Apple Stuffing Recipe come together beautifully, creating a medley of flavors that balance sweetness, earthiness, and a little tang. Make sure to pick fresh herbs and a good-quality sourdough bread—it really makes a difference.
- Artisan sourdough bread: Look for a sturdy loaf with a thick crust; it holds up well to soaking and baking without getting mushy.
- Unsalted butter: Using unsalted lets you control your seasoning better, especially with salt in other ingredients.
- Celery: Adds crunch and a slight bitterness to balance sweetness.
- Yellow onion: Sweet and mellow when cooked, it forms the base flavor.
- Salt and black pepper: Always season gradually and taste as you go.
- Honeycrisp apples: Their crispness and natural sweetness are perfect here; avoid soft or overly tart apples.
- Dried cranberries: For that classic tang and chewiness—skip fresh unless you want to experiment.
- Flat leaf parsley: Fresh parsley adds a bright herbal note to lighten the dish.
- Fresh thyme: One of my favorite herbs for stuffing, it brings subtle earthiness.
- Fresh rosemary: Strong and piney, a little goes a long way.
- Fresh sage: Staples in classic stuffing, sage adds warmth and depth.
- Egg: Helps bind the stuffing together without making it heavy.
- Low sodium chicken broth: Keeps the stuffing moist and flavorful without being salty.
Variations
One of the things I love most about this Cranberry Apple Stuffing Recipe is how easy it is to customize. You can tweak the fruit, herbs, or even make it vegetarian. I’ve tried a few variations over the years and found some real crowd favorites.
- Vegetarian version: Use vegetable broth instead of chicken broth, and add toasted nuts for extra texture—I like pecans or walnuts.
- Seasonal twist: Swap out the apples with pears when you want a slightly softer fruit or add chopped dried figs for a deeper sweetness.
- Spice it up: A pinch of cinnamon or nutmeg can add a cozy warmth that complements the apples and cranberries beautifully.
- Gluten-free adaptation: Use gluten-free bread and check your broth ingredients to keep it safe for sensitive diets.
How to Make Cranberry Apple Stuffing Recipe
Step 1: Toast the Bread Cubes to Perfection
Start by cutting your artisan sourdough bread into roughly 1-inch cubes. Spread the cubes evenly on a baking sheet or two (depending on how much space you have) and bake at 300°F for about 25 minutes. Toss the bread halfway through to ensure each cube toasts evenly. This step ensures your stuffing won’t turn soggy, giving it that perfect little crunch here and there that makes all the difference.
Step 2: Sauté the Veggies, Apples, and Cranberries
Melt butter in a large skillet over medium-high heat and toss in diced onions, celery, plus a pinch of salt and pepper. Sauté gently for 7-8 minutes until soft and fragrant. Then stir in your diced honeycrisp apples, dried cranberries, and chopped fresh herbs—thyme, rosemary, sage, and parsley. Cook together for another 3-4 minutes to marry the flavors and soften the fruit just right.
Step 3: Mix it All and Add Liquid Binder
In a large bowl, combine your toasted bread cubes with the veggie and fruit mixture. In a separate bowl, whisk together an egg and low sodium chicken broth, then pour it over the bread mixture. Stir everything gently but thoroughly so each piece of bread is coated. You’re aiming for a moist but not soupy texture. Don’t hesitate to add an extra splash of broth if things seem dry; I usually add about 1/4 to 1/2 cup more depending on how your bread absorbed the liquid.
Step 4: Bake the Stuffing to Golden Goodness
Transfer the stuffing into a greased 9×13 baking dish, cover it tightly with foil, and bake at 325°F for 15 minutes to trap moisture and let everything meld. Then remove the foil and bake for an additional 20 minutes to get a beautiful golden crust on top. The aroma by the end is always magical—get ready!
Pro Tips for Making Cranberry Apple Stuffing Recipe
- Use Day-Old Bread: If possible, use bread that’s a day or two old—it soaks up the broth better without turning mushy.
- Fresh Herbs Matter: I’ve found fresh herbs give such a brighter, more vibrant flavor than dried ones here.
- Adjust the Moisture Carefully: It’s easy to overdo the broth; your stuffing should be moist but still hold its shape.
- Don’t Skip Toasting the Bread: Toasting before combining really adds textural dimension and prevents a soggy stuffing.
How to Serve Cranberry Apple Stuffing Recipe
Garnishes
I love sprinkling a little extra fresh parsley on top after baking because it adds a pop of color and freshness. Sometimes, I even throw on some toasted pecans or slivered almonds for crunch. A light drizzle of browned butter right before serving? Game changer!
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, but also with glazed ham or even a hearty vegetable roast. For sides, I usually go with roasted Brussels sprouts, mashed potatoes, and a simple green salad to balance the richness.
Creative Ways to Present
For holiday dinners, I like serving this stuffing in individual ramekins topped with a fresh herb sprig—that makes it look extra special and so inviting. It’s also fun to stuff it inside hollowed-out pumpkins or acorn squash for a unique fall centerpiece that guests love.
Make Ahead and Storage
Storing Leftovers
After your feast, store leftover stuffing in an airtight container in the refrigerator. It keeps well for up to 3 days, and sometimes I find it actually tastes better the next day because the flavors continue to meld.
Freezing
I’ve frozen leftover stuffing several times. Just portion it into freezer-safe containers or bags, and it keeps well for 2-3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat leftover stuffing is in the oven at 350°F covered with foil for about 15 minutes, then uncover and bake a few more minutes to crisp up the top. If it looks dry, add a splash of broth before reheating to keep it moist.
FAQs
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Can I make this Cranberry Apple Stuffing Recipe vegetarian?
Absolutely! Simply swap the chicken broth for a good-quality vegetable broth, and you’ve got a delicious vegetarian version. Adding toasted nuts like pecans or walnuts can boost texture and flavor as well.
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What type of bread is best for this stuffing?
I recommend using artisan sourdough bread because its firm texture and tangy flavor complement the other ingredients perfectly. Using slightly stale bread works best as it soaks up the liquid without turning mushy.
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Can I prepare the stuffing ahead of time?
Yes! You can assemble the stuffing up to a day ahead and store it covered in the fridge. When ready, just bake it fresh as directed. This saves time on the day of your meal and actually helps flavors meld.
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How can I adjust the moisture if my stuffing is too dry or too soggy?
If it’s too dry, gently add more chicken broth in small increments until you reach a moist but not wet consistency. If it’s soggy, reduce the broth slightly next time and ensure your bread is properly toasted before mixing.
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Can I add other fruits or nuts to this stuffing?
For sure! Diced pears, chopped dried figs, or toasted nuts like almonds or walnuts are all lovely additions. Just adjust quantities so the balance of flavors isn’t overwhelmed.
Final Thoughts
This Cranberry Apple Stuffing Recipe is one of those dishes that becomes a tradition once you make it. I know families can get stuck in their holiday routines, but adding this fresh, flavorful twist will wow your guests and make your dinners feel extra special. I genuinely recommend you give it a try—you might just find it becomes the star of your holiday table, just like it did for mine.
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 combines the tartness of dried cranberries with the sweetness of honeycrisp apples and the aromatic flavors of fresh herbs. Toasted sourdough bread cubes provide a sturdy base that soaks up the savory butter, vegetables, and chicken broth mixture. Baked to golden perfection, this stuffing is moist, flavorful, and perfect for holiday meals or any comforting dinner occasion.
Ingredients
Bread
- 1 loaf artisan sourdough bread cut into cubes (about 9-10 cups)
Vegetables & Fruit
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples, diced
Herbs & 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
- 3/4 cup dried cranberries
- 1 egg
- 2 cups low sodium chicken broth, plus extra as needed
Instructions
- Toast the Bread Cubes: Preheat your oven to 300° F. Cut the sourdough bread into cubes and spread them out evenly on one or two baking sheets. Bake for 25 minutes, tossing halfway through to ensure even toasting. Once golden and dry, remove from the oven and set aside. Increase the oven temperature to 325° F.
- Sauté Vegetables and Fruit: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced yellow onion, celery, salt, and pepper. Sauté the mixture for 7 to 8 minutes until the vegetables become tender. Stir in the diced apples, dried cranberries, and fresh herbs—thyme, rosemary, and sage. Continue to cook for another 3 to 4 minutes to soften the apples slightly and meld the flavors.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and fruit mixture.
- Add Egg and Broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this liquid over the bread and vegetable mixture. Stir thoroughly to combine, ensuring the mixture is evenly moistened. Adjust seasoning with additional salt and pepper as needed. If the stuffing appears dry, gradually add an extra 1/4 to 1/2 cup of chicken broth—aim for a consistency that is wet but not soupy.
- Bake the Stuffing: Grease a 9×13 inch baking dish with cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly. Cover tightly with foil and bake at 325° F for 15 minutes. Remove the foil and continue baking uncovered for an additional 20 minutes to allow the stuffing’s top to brown lightly.
- Serve: Remove the stuffing from the oven and let it sit for a few minutes before serving warm alongside your favorite main dishes.
Notes
- Using artisan sourdough bread adds a pleasant tangy flavor and sturdy texture that holds up well in stuffing.
- Honeycrisp apples are recommended for their balance of sweetness and tartness, but other crisp apples like Granny Smith can be substituted.
- Fresh herbs provide a more vibrant flavor than dried; if unavailable, use 1/3 of the amount of dried herbs instead.
- Adjust the chicken broth amount to achieve your preferred stuffing moisture level.
- For a vegetarian version, substitute vegetable broth and omit the egg or use a plant-based binder.
- The bread cubes can be toasted a day ahead for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
