Cranberry Apple Stuffing is a festive twist on a classic side dish, packed with the sweet and tart flavors of fresh cranberries and crisp apples. It’s soft and fluffy with just the right amount of chewiness from the bread, and you get little bursts of juicy fruit throughout that make every bite interesting.
I love making this stuffing during the holidays because it feels like a cozy celebration in my mouth. The combination of tart cranberries and sweet apples always surprises people who aren’t expecting fruit in their stuffing, and it’s fun to watch their faces light up. I usually toss in some fresh herbs too, which adds a nice fresh touch that pulls everything together.
My favorite way to serve this cranberry apple stuffing is alongside roasted turkey or chicken, and it also pairs really well with a simple green salad to balance out the richness. It’s one of those dishes that almost steals the show at the dinner table, and I always look forward to making it every year. If you like a little sweet mixed into your savory, this stuffing might become your new favorite too!
Key Ingredients & Substitutions
Bread: Day-old rustic or sourdough bread works best for a nice chewy texture. If you’re short on time, you can use fresh bread toasted in the oven, but avoid super soft bread that gets mushy easily.
Cranberries: Fresh cranberries add a tart punch, but dried cranberries soaked briefly in warm water work great if fresh aren’t available. They bring sweetness but soak well to stay moist in the stuffing.
Apple: I like using tart Granny Smith or sweet Honeycrisp apples. They hold their shape nicely and add refreshing bites. You can substitute with other firm apples like Fuji or Braeburn.
Herbs: Fresh thyme and sage are classic choices here. Dried herbs also work; just use about half the amount because they’re more concentrated. Fresh herbs brighten the flavor beautifully.
Broth: Chicken broth adds savory depth. For a vegetarian option, vegetable broth is an easy swap that still keeps the stuffing moist and flavorful.
How Do You Get the Perfect Texture in Stuffing?
Achieving the right balance of moist yet crispy stuffing is key. Here’s how to do it:
- Use dry, cubed bread to create a sturdy base that absorbs moisture without turning mushy.
- Toast the bread cubes first to dry them out if using fresh bread.
- Cook the veggies and apples until just softened to keep some texture and sweetness.
- Add broth gradually—you want the bread moist but not swimming in liquid.
- Cover the stuffing with foil while baking to keep it from drying out, then remove foil at the end to crisp the top.
These simple steps make your stuffing fluffy inside with a golden, slightly crunchy crust on top—exactly how I like mine!
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the ingredients together comfortably.
- Baking sheet – for toasting the bread cubes evenly so they stay crispy in the casserole.
- Skillet – helps sauté the veggies and fruit to bring out their flavors.
- Greased casserole dish – where you’ll bake the stuffing until it’s hot and golden.
- Measuring cups and spoons – for accuracy, especially with the broth and herbs.
- Sharp knife and cutting board – for chopping apples, herbs, and veggies.
Flavor Variations & Add-Ins
- Swap turkey sausage for the veggies for a meaty twist; it adds extra flavor.
- Mix in chopped pecans or walnuts for added crunch and richness.
- Use dried apricots or cranberries instead of fresh cranberries for a different fruit note.
- Add a sprinkle of crumbled feta or Parmesan on top before baking for a cheesy finish.
Cranberry Apple Stuffing
Ingredients You’ll Need:
- 10 cups cubed day-old bread (about 1 loaf, preferably rustic or sourdough)
- 1 cup fresh cranberries (or dried cranberries, soaked briefly in warm water)
- 1 medium apple, peeled, cored, and diced (Granny Smith or Honeycrisp)
- 1 cup chopped celery
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
- 1 teaspoon fresh sage, chopped (or ½ tsp dried sage)
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup chopped toasted pecans or walnuts for added crunch
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 45 minutes to bake, and a few extra minutes for toasting bread cubes. Altogether, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the cubed bread over a baking sheet in a single layer. Toast in the oven for 10-15 minutes until dry and lightly golden. Remove and transfer to a large bowl.
2. Cook the Veggies and Apples:
In a large skillet, heat the butter and olive oil over medium heat. Add diced onion, celery, and a pinch of salt. Sauté until soft and translucent, about 5 to 7 minutes. Add garlic, thyme, and sage; cook for another 1 to 2 minutes until fragrant. Stir in diced apple and cook for 3 to 4 minutes until slightly softened but still holding shape. Remove from heat.
3. Combine All Ingredients:
Add the sautéed mixture to the toasted bread cubes. Fold in cranberries and toasted nuts if using. Pour the chicken or vegetable broth gradually over the bread mixture, stirring gently until the bread is moist but not soggy. Season with salt and pepper to your liking.
4. Bake the Stuffing:
Transfer the mixture into a greased casserole dish. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and crisp.
5. Serve and Enjoy:
Remove from oven and garnish with fresh thyme leaves if desired. Serve warm alongside your favorite holiday dishes!
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 Do I Make This Recipe Vegetarian?
Simply swap the chicken broth for vegetable broth, and double-check any optional add-ins like nuts or cheese to ensure they’re vegetarian-friendly.
Can I Prepare This Stuffing Ahead of Time?
Absolutely! Mix everything together, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to ensure it heats through.
How Should I Store Leftovers?
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of broth if it seems dry.
