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This apple cranberry stuffing mixes tangy cranberries, sweet apples, and crunchy nuts in a way that just feels right for festive dinners or cozy get-togethers. Each mouthful balances textures and flavors in a satisfying way.
I first put this together one chilly fall night and it quickly became a holiday favorite. The fresh additions brighten up the table and spark great chats.
What You'll Use
- 8 cups cubed day-old bread: makes a hearty base that soaks up all the flavors best if bread is a bit stale
- 1 cup dried cranberries: brings tart pops and bright color go for plump, natural ones without added sugar
- 1 cup chopped apples: Granny Smith or Honeycrisp both balance sweet and tart taste well
- Half cup each chopped celery and onion: add gentle crunch and savory depth pick firm stalks and onions
- Half cup chopped walnuts or pecans: add nutty aroma and crunch toast lightly if you like
- Quarter cup fresh parsley: adds a bright herbal burst choose fresh green leaves
- One teaspoon each dried sage and thyme: these herbs bring warmth and balance
- Half teaspoon salt and quarter teaspoon black pepper: season to your liking
- 2 cups chicken or veggie broth: moistens bread and adds flavor low salt or organic works best
- Quarter cup melted unsalted butter: adds richness and smoothness
- 2 large beaten eggs: help everything stick together while baking
Step-by-Step Directions
- Oven Setup
- Heat the oven to 350 degrees Fahrenheit so everything cooks evenly and develops a crispy top.
- Mix Bread and Fruits
- Put the bread cubes, dried cranberries, diced apples, celery, onion, and nuts into a big bowl. Toss carefully to spread things out without breaking stuff.
- Make the Liquid Mix
- In another bowl, whisk the melted butter and eggs. Add the dried herbs, salt, and pepper. Slowly stir in the broth to get a smooth, tasty mix.
- Blend Together
- Pour the wet mix over the bread and fruit bowl. Stir gently so the bread soaks up all the flavors.
- Fresh Parsley Last
- Fold in chopped parsley just before moving to the baking dish so its brightness stays fresh.
- Bake Covered
- Place everything in a greased 9x13 pan, press lightly, cover with foil to keep moisture in and bake for 30 minutes.
- Brown the Top
- Take off the foil and bake another 15 to 20 minutes until the top turns golden and crispy, which contrasts nicely with the soft inside.
- Let it Rest
- Give the stuffing a few minutes to cool down so it sets up and’s easier to serve.
I love adding some toasted nuts on top at the end for an extra cozy crunch. One time, I doubled the apples and cranberries and it made our family dinner extra special.
Best Way to Store
Switch It Up
Tasty Match-Ups
Where It’s From
Seasonal Twists
This cranberry apple stuffing is a classic for the holidays that keeps bringing warmth and smiles. The way the flavors and textures work together makes it a dish you'll remember.
Frequently Asked Cooking Questions
- → Can I make this dish vegetarian?
You bet. Just swap chicken broth with veggie broth and you'll keep it vegetarian without losing the rich taste.
- → What types of apples work best here?
Try Granny Smith or Honeycrisp apples since they're firm and have a nice mix of sweet and tart flavors.
- → Is it better to use fresh or dried cranberries?
Dried cranberries work best because they’re chewy and give a strong tang that stays after baking.
- → Can I prepare this in advance?
Definitely. Put it together a day before and chill it. Just add some extra bake time if you cook it straight from the fridge.
- → How can I enhance the flavor of the celery and onion?
Try cooking the celery and onion in butter first. It'll add a rich, deep flavor before mixing with the bread.
- → What is the best way to achieve a crispy top?
Bake it with a cover on to soak in moisture evenly. Take the cover off in the last 15 to 20 minutes so the top browns and crisps up nicely.