Cranberry Apple Stuffing is a delightful mix of sweet and tart flavors combined with the comforting, familiar texture of classic stuffing. It features crisp apples and tart cranberries mingling with soft bread cubes and savory herbs, creating a dish that’s both fresh and cozy. The fruity notes give it an extra sparkle, making it a wonderful twist on traditional stuffing recipes.
I always love making this stuffing when the weather starts to cool down because it feels like a little celebration of fall in every bite. The cranberries add a bright pop of color and taste, while the apple pieces bring a subtle sweetness that balances out the savory herbs really nicely. I find that using a good quality bread, whether it’s a rustic loaf or a soft white bread, makes a big difference in texture and soaking up flavors.
My favorite way to serve cranberry apple stuffing is right alongside roast chicken or turkey, especially during holiday dinners. It also works great as a filling or even just served warm as a side on its own. I like to make a big batch so there’s plenty to enjoy the next day, because it tastes just as good reheated! It’s such a cozy, happy dish that always brings smiles around the table.
Key Ingredients & Substitutions
Bread: Day-old bread is best because it soaks up liquid without turning mushy. French bread or sourdough adds nice texture, but you can swap for whole wheat or gluten-free bread if needed.
Apples: I like using tart apples like Granny Smith for a fresh balance to the sweet cranberries. Sweet apples work too, just expect a milder contrast.
Cranberries: Fresh cranberries are tart and juicy, but dried cranberries work great for sweetness and convenience. If using dried, you might reduce added sweet ingredients or soak them first.
Herbs: Thyme and sage bring that classic holiday flavor. If fresh isn’t available, dried herbs work—just use half the amount since they’re more concentrated.
How Do You Make Sure the Stuffing Is Moist but Not Soggy?
Balancing moisture is key for great stuffing. Too much broth makes it mushy, too little leaves it dry. Here’s how to get it right:
- Add broth gradually—pour a little, then gently mix to see how it’s soaking in.
- The bread should feel damp but still hold shape and texture.
- If you’re using dense bread, it might soak more broth, so add a bit extra slowly.
- Baking covered with foil keeps moisture in, then removing foil at the end crisps up the top nicely.
Equipment You’ll Need
- Baking sheet – I use it to toast the bread to keep it crisp and perfect for absorbing flavors.
- Large skillet – great for sautéing the veggies and apples so they become tender and flavorful.
- Mixing large bowl – helps you combine all the ingredients easily without making a mess.
- 9×13-inch baking dish – the classic size for baking your stuffing, ensuring it heats evenly and develops a nice crust.
- Measuring cups and spoons – keep things precise and consistent for perfect results.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or raisins to add a different kind of sweetness or chewiness.
- Add cooked sausage, bacon, or chopped ham if you want a hearty, meaty stuffing.
- Mix in chopped pecans, walnuts, or almonds for a nutty crunch that complements the fruit flavors.
- Use different herbs like rosemary or parsley for a fresh twist on the classic herbs.
Cranberry Apple Stuffing
Ingredients You’ll Need:
- 10 cups cubed day-old bread (such as French bread or sourdough)
- 1 medium apple, peeled, cored, and diced
- 1 cup fresh or dried cranberries
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 1/2 cups low-sodium chicken or vegetable broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, for sautéing)
Time Needed
This cranberry apple stuffing takes about 15 minutes to prepare and 45 minutes to bake, so you’ll need just about 1 hour in total. It’s a simple and straightforward recipe that fits nicely into your meal prep time.
Step-by-Step Instructions:
1. Prepare the Bread:
Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake it for about 10 minutes to dry it out if you’re not using day-old bread. This helps the bread absorb the flavors without getting soggy. Once toasted, set it aside.
2. Cook the Vegetables and Fruit:
Heat the butter (and olive oil if using) in a large skillet over medium heat. Add the chopped onion, celery, and garlic, cooking and stirring occasionally until they’re soft and translucent—about 5 to 7 minutes. Then stir in the diced apple and cranberries and cook for another 3 to 4 minutes until apples soften and cranberries begin to pop.
3. Mix the Stuffing:
Take the skillet off the heat. In a large bowl, combine the toasted bread cubes with the cooked vegetable and fruit mixture. Add the thyme, sage, salt, and pepper, and toss everything gently to mix.
4. Add Broth and Bake:
Slowly pour in the broth, stirring gently so the bread soaks up the liquid evenly without becoming mushy. Transfer the mixture into a greased baking dish, cover it with foil, and bake for 25 minutes. Then remove the foil and bake for another 15 to 20 minutes until the top turns golden brown and crispy.
5. Serve:
Take the stuffing out of the oven and let it cool a bit before serving. Enjoy the sweet and savory flavors of this cozy cranberry apple stuffing alongside your favorite main dishes!
Can I Use Frozen Cranberries for This Stuffing?
Yes, you can! Just thaw and drain them before adding to avoid excess moisture. This helps keep the stuffing from becoming soggy.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if it seems dry.
Can I Make Cranberry Apple Stuffing Ahead of Time?
Absolutely! Prepare the mixture up to the baking step, then cover and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if baking cold.
What Bread Is Best for Stuffing?
Day-old or slightly stale bread works best because it soaks up liquids without turning mushy. Rustic breads like French or sourdough add great texture and flavor.