Created on November 15th, 2025 at 11:12 am
Warm, festive holiday side
Stuffing is a staple at holiday gatherings, and this Apple Cranberry Stuffing stands out with its delightful combination of sweet and savory. Each bite offers a comforting texture, enhanced by the chewiness of dried cranberries and the crunch of diced apples. The aroma of sage and thyme infused with warm bread fills the kitchen, inviting your family and friends to gather around the table. This recipe not only captures the essence of the season but also celebrates the comforting flavors that make stuffing a beloved side dish.
What makes this stuffing special is its balance of flavors and textures. The tartness of cranberries complements the sweetness of apples, while the herbs lend a warm earthiness. It’s a dish that pairs beautifully with roast turkey but is versatile enough to be served at any festive occasion. Best of all, it can be prepared in advance, allowing you to savor the moments that matter most.
Why You’ll Love This Recipe
This Apple Cranberry Stuffing is a celebration of the season’s harvest. The tender bread absorbs the rich broth, making each bite flavorful while maintaining an enticing crunch from the apples and nuts. The addition of cranberries introduces a burst of color and a tangy sweetness that balances the overall dish. When baked, the stuffing achieves a golden-brown top with a slightly crisp exterior, while the inside remains soft and savory.
Preparing this stuffing simplifies your holiday meal prep, as it can be made a day ahead, allowing the flavors to meld beautifully overnight. Serve it alongside your favorite entrees, or enjoy it as a comforting side on a chilly evening. This stuffing even tastes better the next day, as reheating enhances the medley of flavors.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients List
- 1 loaf of sourdough bread, cubed (about 10 cups)
- 2 Tbsp unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 cup diced apples (about 2 medium apples)
- 1 cup dried cranberries
- ½ cup walnuts or pecans, chopped (optional)
- 2–3 cups vegetable or chicken broth (adjust for desired moisture)
- 2 large eggs, beaten
Kitchen Tools
Keeping this recipe manageable requires only a few essential tools. With a sheet pan and mixing bowl, you can quickly assemble the stuffing before baking. A sharp knife and cutting board will make preparing your ingredients a breeze.
- Large mixing bowl
- Sheet pan
- Baking dish (for baking stuffing)
- Skillet
- Sharp knife
- Cutting board
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spread the cubed sourdough bread on a sheet pan and toast it in the oven for about 10 minutes or until it dries slightly and develops a light golden color. Set aside.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, sautéing until softened, about 5–7 minutes. Stir in the minced garlic, sage, thyme, salt, and pepper, cooking for an additional minute until fragrant.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, diced apples, dried cranberries, and nuts if using. Gently mix to blend the ingredients without breaking the bread too much.
- Pour in enough broth to moisten the bread mixture, starting with 2 cups. Add the beaten eggs and mix until well combined. Adjust with more broth as preferred for moisture. The mixture should be moist but not soggy.
- Transfer the stuffing into a greased baking dish. Cover with aluminum foil to protect it from browning too quickly. Bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crisp. Allow it to cool slightly before serving.
Pro Tips
- Use a mix of breads for more complex flavors; a combination of sourdough and whole grain works well.
- Consider adding sautéed mushrooms for an earthy depth.
- Fresh herbs can enhance the stuffing; use rosemary or parsley for extra flavor.
- Store leftovers in an airtight container; they make excellent additions to a breakfast scramble.
Festive Flavors, Effortlessly Crafted
This Apple Cranberry Stuffing is a true reflection of the festive spirit, combining seasonal ingredients that are both nourishing and satisfying. The blend of savory herbs and sweet fruit creates a dish that feels special yet is simple enough for any gathering. Whether served alongside turkey on Thanksgiving or as a cozy complement to a weeknight roast, this stuffing is sure to leave your loved ones looking forward to seconds.
This dish proves that gourmet comfort can be simple and satisfying.
Nutritin Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Fat | 10 g |
| Carbohydrates | 36 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Apple Cranberry Stuffing
Ingredients
Main Ingredients
- 10 cups 1 loaf of sourdough bread, cubed
- 2 Tbsp unsalted butter
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 medium apples, diced
- 1 cup dried cranberries
- ½ cup walnuts or pecans, chopped (optional)
- 2–3 cups vegetable or chicken broth Adjust for desired moisture
- 2 large eggs, beaten
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spread the cubed sourdough bread on a sheet pan and toast it in the oven for about 10 minutes or until it dries slightly and develops a light golden color. Set aside.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, sautéing until softened, about 5–7 minutes. Stir in the minced garlic, sage, thyme, salt, and pepper, cooking for an additional minute until fragrant.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, diced apples, dried cranberries, and nuts if using. Gently mix to blend the ingredients without breaking the bread too much.
- Pour in enough broth to moisten the bread mixture, starting with 2 cups. Add the beaten eggs and mix until well combined. Adjust with more broth as preferred for moisture. The mixture should be moist but not soggy.
- Transfer the stuffing into a greased baking dish. Cover with aluminum foil to protect it from browning too quickly. Bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crisp. Allow it to cool slightly before serving.
Notes
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