Cranberry Apple Stuffing is a delightful twist on classic stuffing, filled with tender bread cubes, tart cranberries, and sweet apple pieces. It brings a lovely mix of flavors and textures that are both comforting and fresh, making it a great side dish for any holiday meal or special dinner.
I love how the cranberries add a little pop of color and zing, while the apple gives a subtle sweetness that balances out the savory herbs and buttery bread. Whenever I make this, the whole kitchen smells amazing, and it always feels like a perfect blend of cozy and bright tastes. It’s one of those recipes that brings a little excitement without being complicated.
My favorite way to enjoy this stuffing is alongside roasted turkey or chicken, but honestly, it’s delicious just on its own or with a simple green salad. If you want to mix things up, try adding some toasted nuts or a sprinkle of fresh sage for extra flavor. I find that this stuffing is a wonderful way to bring everyone together around the table with smiles and satisfied appetites.
Key Ingredients & Substitutions
Bread Cubes: Stale bread works best to soak up flavors without turning mushy. Rustic breads like sourdough or country white have great texture. If you can’t find stale bread, toast fresh cubes in the oven to dry them out.
Apples: Granny Smith or Honeycrisp give a good balance of tart and sweet. You can swap with Fuji or Pink Lady if you prefer a sweeter note or don’t have these on hand.
Cranberries: Dried cranberries add tang and color. If you want less sweetness, try fresh cranberries cooked down briefly or swap for dried cherries.
Herbs: Sage and thyme are classic for stuffing. Fresh herbs give more brightness but dried works well too—just adjust the quantity as dried are more concentrated.
Broth: Use low-sodium chicken or vegetable broth to control saltiness. For a vegetarian version, just use vegetable broth. If you want a richer flavor, homemade broth is wonderful.
How Do You Get the Perfect Texture in Stuffing?
Getting stuffing moist but not soggy takes some care. Here’s how I do it:
- Use stale or toasted bread so it soaks up broth well without turning mushy.
- Add broth gradually—start with less and add more to reach a just-moistened texture.
- Mix gently to avoid breaking up bread cubes.
- Cover with foil when baking to keep moisture in during the first part.
- Uncover toward the end to crisp up the top for that nice toasted bite.
Following these steps makes the stuffing soft inside with a golden, crunchy top—my favorite combo!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the stuffing perfectly and bakes evenly.
- Large mixing bowl – perfect for tossing bread cubes with the cooked ingredients and herbs.
- Skillet – for sautéing onions, celery, garlic, apples, and cranberries; a non-stick or stainless steel works well.
- Measuring cups and spoons – to be precise with broth and spices.
- Oven – essential for baking the stuffing until golden and bubbly.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or cherries to change up the sweetness and color.
- Add cooked sausage or bacon bits for a meatier, richer stuffing.
- Mix in toasted nuts like pecans or walnuts for crunch and extra flavor.
- Use fresh herbs like parsley or rosemary instead of sage and thyme for a different herbaceous note.
How to Make Cranberry Apple Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups stale bread cubes (about 1-inch pieces; rustic bread like sourdough or country white works best)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium apple (Granny Smith or Honeycrisp), peeled, cored, and diced
- 3/4 cup dried cranberries
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried sage (or 1 tablespoon fresh sage, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 to 2 1/2 cups low-sodium chicken or vegetable broth
Optional Garnish:
- Fresh sage leaves
Time Needed
This recipe takes about 15 minutes of prep time and around 40-45 minutes of baking time. So you’re looking at roughly 1 hour from start to finish, perfect for making alongside your main dish.
Step-by-Step Instructions:
1. Prepare the Bread Cubes:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Place the bread cubes in a large bowl. If your bread is not stale, toast the cubes in the oven for about 10 minutes until dried out but not browned.
2. Cook the Veggies and Fruit:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced apple, dried cranberries, sage, thyme, salt, and pepper. Cook this mixture for 3 to 5 minutes, stirring occasionally, until the apples soften slightly.
3. Mix and Moisten the Stuffing:
Remove the skillet from heat. Pour the vegetable and fruit mixture over the bread cubes. Toss gently to combine evenly. Gradually add the broth, about half a cup at a time, stirring gently as you go until the bread is moistened but not soggy. You may not need all the broth; stop when the texture looks just right.
4. Bake the Stuffing:
Transfer the stuffing mixture evenly into the prepared baking dish. Cover loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15 to 20 minutes until the top is golden brown and slightly crisp.
5. Serve and Enjoy:
Optional: Before serving, garnish with fresh sage leaves for a pretty and flavorful touch. Enjoy this warm, flavorful stuffing as the perfect side for your holiday or any special meal!
Can I Use Frozen Cranberries Instead of Dried?
Fresh or frozen cranberries can be used, but they’re more tart and watery than dried. If using frozen, thaw and drain them well, then consider reducing the broth slightly to avoid soggy stuffing.
How Do I Make This Stuffing Gluten-Free?
Simply swap the bread for a gluten-free variety and make sure your broth is gluten-free as well. The rest of the ingredients are naturally gluten-free!
Can I Prepare the Stuffing Ahead of Time?
Yes! You can assemble the stuffing the day before, cover it tightly, and refrigerate. Bring it to room temperature before baking and bake as directed, adding a few extra minutes if needed.
What’s the Best Way to Reheat Leftovers?
Reheat stuffing in the oven at 350°F (175°C) covered with foil to keep moisture, for about 15-20 minutes. Stir halfway through for even heating and to prevent drying out.