Cranberry Apple Stuffing is a delightful twist on a classic holiday favorite. It blends the tartness of fresh cranberries with the sweet crunch of apples, all mixed into soft, flavorful bread cubes and savory herbs. This stuffing brings a little bit of bright and cozy all in one dish, perfect for gatherings or a special family dinner.
I love how the cranberries pop with a burst of tanginess while the apples add a natural sweetness that balances everything out. Whenever I make this stuffing, the smell fills the kitchen and makes everyone curious and excited to dig in. A quick tip: don’t be shy with the herbs—they really bring out all the flavors and make it extra comforting.
My favorite way to serve this stuffing is right alongside roasted turkey or chicken, but it’s just as delicious on its own or even as a side for a simple weeknight meal. It’s one of those dishes that feels like a warm hug, and I’ve found it often sparks great conversations around the table. It’s easy to make and always gets rave reviews from friends and family alike!
Key Ingredients & Substitutions
Bread: Stale white bread is ideal because it soaks up the broth without turning mushy. If you prefer, you can use whole wheat or sourdough for extra flavor and texture.
Cranberries: Fresh cranberries give a nice pop, but dried cranberries work well too. If you want less tartness, soak dried cranberries in warm water or juice before using.
Apple: Choose a crisp apple like Granny Smith or Fuji to add sweetness and crunch. Avoid soft apples as they might turn mushy during cooking.
Broth: Low sodium chicken or vegetable broth adds moisture and flavor. Vegetable broth is a perfect vegetarian swap, and you can adjust salt to taste.
Herbs: Fresh herbs such as sage and thyme bring freshness, but dried herbs are convenient and still tasty. Rosemary is optional but adds a lovely aroma.
How Do You Get the Perfect Moisture Balance in Stuffing?
Moisture is key to great stuffing—too dry, it’s crumbly; too wet, it gets soggy. Follow these tips:
- Toast the bread cubes until slightly crispy to prevent mushiness.
- Mix broth and beaten eggs well; the eggs help bind and add richness.
- Add the liquid gradually, tossing the mixture so bread soaks evenly but isn’t drenched.
- If stuffing feels too wet, add more bread; if too dry, add broth in small amounts.
- Cover the stuffing during baking to keep moisture in, then uncover to crisp the top in the last 15-20 minutes.
Equipment You’ll Need
- Baking sheet – I use it to toast the bread cubes evenly, which helps prevent sogginess.
- Large skillet – perfect for sautéing onions, celery, and apples, so everything cooks evenly.
- Mixing bowls – handy for tossing the bread with herbs and broth mixture to combine everything smoothly.
- Whisk – makes it easy to beat the eggs and mix the broth, ensuring a uniform moistened mixture.
- 9×13-inch baking dish – ideal for baking the stuffing until golden and crunchy on top.
Flavor Variations & Add-Ins
- Swap the cranberries for dried cherries or blueberries for a different tartness or sweetness.
- Add cooked sausage or bacon for extra savory flavor and protein.
- Mix in toasted nuts like pecans or walnuts for crunch and richness.
- Use different herbs like rosemary or parsley to change the flavor profile to suit your taste.
Cranberry Apple Stuffing
Ingredients You’ll Need:
- 10 cups cubed white bread, preferably slightly stale
- 1 cup fresh or dried cranberries
- 1 medium apple, peeled and diced (such as Granny Smith or Fuji)
- 1 cup celery, finely chopped
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons dried sage (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 1/2 teaspoons fresh, chopped)
- 1/2 teaspoon dried rosemary, crushed (optional)
- 2 cups low sodium chicken or vegetable broth
- 2 large eggs, beaten
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This stuffing takes about 15 minutes to prepare, including toasting the bread and sautéing the veggies. Then, allow about 45 minutes for baking—30 minutes covered and 15-20 minutes uncovered to get a nicely browned top. Overall, plan for roughly an hour from start to finish.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet. Toast them in the oven for about 15 minutes until they turn lightly golden and feel dry. Once toasted, remove the bread and let it cool.
2. Cook the Veggies and Fruits:
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery and cook for about 5 to 7 minutes until they soften. Next, stir in the diced apple and cranberries, and cook for another 3 to 4 minutes until the cranberries start to plump and the apples soften slightly.
3. Add the Herbs and Seasoning:
Sprinkle in the sage, thyme, rosemary (if using), salt, and pepper. Give everything a good stir and cook for one more minute to bring out the herbal flavors.
4. Mix the Stuffing:
Transfer the sautéed mixture to a large bowl. Add the toasted bread cubes and gently toss to combine.
5. Add Broth and Eggs:
In a separate bowl, whisk together the broth and beaten eggs. Pour this over the bread mixture, stirring carefully so the bread soaks up the liquid without becoming soggy. If it looks too dry, add a little more broth, but don’t overdo it.
6. Bake the Stuffing:
Lightly grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 to 20 minutes until the top is golden brown and crisp.
7. Serve:
Garnish with fresh parsley or thyme if you like. Serve warm as a delicious side to your favorite main dish.
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just thaw them completely and drain any excess liquid before adding to the stuffing to avoid extra moisture.
How Can I Make This Stuffing Vegetarian?
Simply use vegetable broth instead of chicken broth, and ensure your bread and butter don’t contain any animal products. The stuffing will still be delicious and flavorful!
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can mix all the ingredients and store the stuffing in the baking dish, covered, in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftover Stuffing?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain the crispy top texture.
