Cranberry Apple Stuffing Recipe

If you’re looking for that perfect balance of sweet, savory, and cozy in your holiday meal, then let me introduce you to my favorite Cranberry Apple Stuffing Recipe. This isn’t your average stuffing—it’s the kind of dish that brings warmth and cheer to the table, and I promise, once you try it, your family will be begging for seconds. Trust me, this recipe combines tart cranberries with juicy apples and fresh herbs for a stuffing that’s bursting with flavor and texture. Keep reading, because I’m sharing all the tips and secrets to make it turn out just right every time.

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Ingredients You’ll Need

These ingredients come together to build that crave-worthy stuffing flavor we all want. I always look for fresh herbs and crisp apples to bring out the best in this dish, and using artisan sourdough bread adds a rich, tangy foundation that’s just unbeatable.

• Artisan sourdough bread: I love using sourdough because its texture and flavor add depth; day-old bread works best for toasting and absorbing flavors.
• Unsalted butter: It provides that rich, silky base without overpowering the other ingredients—plus you control the salt with this choice.
• Diced celery: Adds a fresh crunch that contrasts so nicely with tender apples and soft bread.
• Diced yellow onion: Brings a subtle sweetness that’s crucial for the flavor foundation.
• Salt and freshly ground black pepper: Essential for seasoning and balancing the sweeter elements of the stuffing.
• Honeycrisp apples: These are my go-to for stuffing because they’re sweet, crisp, and hold their shape beautifully when cooked.
• Dried cranberries: Their tart-sweet burst gives the stuffing its signature holiday feel.
• Flat leaf parsley: Fresh parsley adds a bright, herbaceous note that lifts the whole dish.
• Fresh thyme: This herb’s delicate earthiness complements the apples perfectly.
• Fresh rosemary: Just a touch brings a lovely piney, fragrant hint that pairs well with poultry.
• Fresh sage: Classic stuffing herb that adds warmth and depth.
• Egg: Acts as a binder to keep everything together while baking.
• Low sodium chicken broth: Keeps the stuffing moist without making it soggy; I sometimes add a splash more to get the perfect consistency.

Variations

I love showing how flexible this Cranberry Apple Stuffing Recipe can be. Depending on the season or your family’s preferences, you can tweak it to make it your own.

• Make it vegetarian or vegan: Swap out chicken broth for vegetable broth and use coconut oil or vegan butter instead of butter—I’ve done this, and it’s just as flavorful!
• Add toasted nuts: Pecans or walnuts add a lovely crunch—I sprinkle some in the last few minutes of baking for extra texture and nuttiness.
• Swap bread types: If sourdough isn’t your favorite, use a hearty whole-grain or even challah bread for a richer, softer stuffing.
• Spice it up: Sometimes I add a pinch of cinnamon or ground cloves to echo the apple and cranberry flavors, making the stuffing feel even more like fall in a bite.

How to Make Cranberry Apple Stuffing Recipe

Step 1: Toast the Bread Cubes

Preheat your oven to 300°F. Cut your artisan sourdough loaf into roughly 1-inch cubes and spread them out evenly on a baking sheet—or two, if needed. Toast the bread cubes for about 25 minutes, tossing them halfway through so they get golden and crisp on all sides. This helps the bread absorb flavors later without turning mushy. I like to keep a close eye so the cubes don’t brown too much, as burnt bread can throw off the whole dish.

Step 2: Sauté the Veggies and Fruit

While your bread is crisping, melt 6 tablespoons of unsalted butter in a large skillet over medium-high heat. Toss in your diced onion and celery with a pinch of salt and pepper, sautéing for about 7-8 minutes until soft and fragrant. Then add your diced Honeycrisp apples, dried cranberries, and freshly chopped herbs—thyme, rosemary, and sage—and cook for another 3-4 minutes until everything melds together and the apples just start to soften. This step is crucial because the gentle cooking releases those wonderful aromas that draw everyone to the kitchen.

Step 3: Combine and Moisten

Transfer the toasted bread cubes to a large mixing bowl and pour in your sautéed veggies, apples, and herbs. In a separate bowl, whisk together an egg with 2 cups of low-sodium chicken broth. Pour this over your bread mixture, stirring gently but thoroughly so every piece gets nicely moistened. The goal is a stuffing that’s lush and moist but not soggy—you might need to add an extra 1/4 to 1/2 cup of broth depending on the bread’s dryness. Adjust with salt and pepper to taste here too; it’s easier to season now than later!

Step 4: Bake to Perfection

Spray a 9×13-inch baking dish with cooking spray and pour in your stuffing mixture, spreading it evenly. Cover the dish with foil and bake at 325°F for 15 minutes to let it steam and set. Then remove the foil for the last 20 minutes to get a golden, slightly crisp top that I absolutely adore. You’ll find the aroma filling your kitchen is part of the magic—the kind that signals an amazing meal is about to happen.

How to Serve Cranberry Apple Stuffing Recipe

Garnishes

I like to sprinkle some fresh chopped parsley on top once it’s out of the oven—it adds a lovely pop of green and freshness. Occasionally, I’ll add some toasted pecans for crunch and a drizzle of honey if I’m feeling a little sweeter vibe going on. These simple touches really elevate the presentation and flavor.

Side Dishes

This stuffing pairs wonderfully with roasted turkey or chicken, mashed potatoes, and a crisp green salad. One of my favorite combos is serving it alongside glazed carrots and green beans almondine—together, it makes a colorful, balanced holiday plate.

Creative Ways to Present

For a special occasion, I’ve baked this stuffing in individual ramekins—each person gets their own personal dish that’s crisp on top and gooey inside. It’s fun, festive, and saves serving time. Another idea is layering it inside a hollowed-out pumpkin or acorn squash for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffing in an airtight container in the fridge, where it keeps beautifully for up to 3 days. To preserve as much moisture as possible, I like to add a splash of broth before sealing it up. I’ve found this prevents it from drying out during storage.

Freezing

You can freeze leftover stuffing for up to 2 months! I tightly wrap individual portions in foil and then place them in a zip-top freezer bag. Thaw overnight in the fridge before reheating. This is a great trick if you want to make the stuffing ahead for a big gathering.

Reheating

Reheat your leftover cranberry apple stuffing in a 350°F oven for about 15-20 minutes, covered with foil to keep it moist. If it feels a bit dry, sprinkle a little broth or water before warming. This method helps bring back the fresh-baked texture and flavor without drying it out.

FAQs

Final Thoughts

This Cranberry Apple Stuffing Recipe holds a special place in my heart and on my holiday table because it brings together the flavors and feelings of the season in one dish. I absolutely love how it’s both comforting and fresh, nostalgic yet new every time I make it. If you’re looking to wow your family or friends, this recipe is a winner you’ll turn to again and again. So grab those apples and cranberries, and let’s fill your kitchen with warmth and joy!

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