Cranberry Apple Stuffing is a delightful twist on a classic side dish that brings together the tartness of cranberries and the sweetness of apples with hearty bread and savory herbs. Every bite is a mix of soft, chewy, and crunchy textures that makes it feel special without being complicated.
I love making this stuffing during the holidays because the fresh cranberries add a bright pop of color and flavor, while the apples give just the right touch of sweetness. It’s like comfort food with a little spark, and it fills the kitchen with such a warm, inviting smell. Plus, it’s a great way to sneak some fruit into a dish that everyone looks forward to.
My favorite way to serve this cranberry apple stuffing is right alongside roasted turkey or chicken, but it also works wonderfully on its own for a cozy vegetarian meal. Sometimes I even like to toast the bread a bit extra to get a crispy top that adds a nice crunch. This dish always ends up being a favorite, and I find myself making it again and again whenever I want something tasty and comforting.
Key Ingredients & Substitutions
Bread: Stale rustic bread works best because it soaks up the flavors without getting mushy. If you don’t have rustic bread, a good sourdough or French bread also works well. Just avoid very soft sandwich bread.
Apples: I like tart apples like Granny Smith for balance, but sweeter types like Honeycrisp add a milder sweetness. You can swap with pears for a different fruity twist.
Cranberries: Fresh cranberries add tartness, but dried cranberries are a convenient alternative. If using dried, soak them in warm water for a few minutes to plump them up.
Herbs: Fresh sage and thyme give that classic stuffing flavor. If fresh isn’t available, dried herbs work—just use about half the amount. Parsley adds a fresh note but can be left out if needed.
Broth: Chicken broth adds nice flavor, but vegetable broth works great for a vegetarian version. Adjust the amount carefully so the stuffing is moist but not soggy.
How Do I Get the Stuffing Moist but Not Soggy?
Getting the right moisture is key. Here’s how I handle it:
- Toast or dry your bread cubes before mixing. This helps them soak up liquid without falling apart.
- Add broth slowly, about ½ cup at a time, mixing gently after each addition.
- Stop adding broth when bread feels moist but still holds its shape—think slightly soft but not mushy.
- Cover the baking dish with foil for the first part of baking. This traps steam and keeps the stuffing moist.
- Remove the foil near the end to crisp up the top. That contrast makes the stuffing extra tasty!
Taking your time with moisture and baking creates stuffing with soft, flavorful inside and a crunchy, golden top.
Equipment You’ll Need
- Large mixing bowl – I recommend this to gently toss all the ingredients together without spilling.
- Sharp knife and cutting board – helpful for chopping apples, herbs, and vegetables safely and evenly.
- Skillet or sauté pan – perfect for cooking the onion, celery, and apple until tender for better flavor.
- Baking dish – a 2-quart or 9×13-inch dish works well for baking the stuffing until golden.
- Oven – you’ll need a standard oven for baking the stuffing to perfection.
Flavor Variations & Add-Ins
- Swap cranberries for cherries or raisins for a different fruity flavor, great for variety and sweetness.
- Add cooked sausage or chopped cooked bacon to give the stuffing a savory, meaty twist.
- Mix in chopped nuts like pecans or walnuts for crunch and added richness.
- Use herbs like rosemary or basil to change the flavor profile, especially if you want a fresh, herbal note.
Cranberry Apple Stuffing
Ingredients You’ll Need:
- 10 cups bread cubes (about 1 loaf rustic bread), preferably slightly stale
- 1 medium apple, peeled, cored, and diced (e.g., Granny Smith or Honeycrisp)
- 1 cup fresh or dried cranberries
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 tablespoons unsalted butter
- 2 to 3 cups chicken or vegetable broth
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional, to balance tartness if using fresh cranberries)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 40 minutes of baking time, making the total around 55 minutes. It’s pretty hands-off during baking, so you can multitask or prepare other dishes simultaneously.
Step-by-Step Instructions:
1. Prep and Toast the Bread:
First, preheat your oven to 350°F (175°C) and lightly grease a large baking dish. If your bread isn’t already a little stale, spread the bread cubes on a baking sheet and toast them in the oven for about 10 minutes until they’re dry and golden. This helps the bread soak up the broth later without getting mushy.
2. Cook the Veggies and Fruit:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until soft and translucent (about 5-7 minutes). Then add the diced apple and cook for another 3 minutes, until slightly softened.
3. Add Cranberries and Herbs:
Stir in the cranberries, sage, thyme, parsley, and sugar (if using). Cook this mixture for 1 to 2 minutes to let the flavors come together, then remove the pan from the heat.
4. Mix and Moisten the Stuffing:
In a large bowl, combine the toasted bread cubes with the cooked mixture. Gradually pour in the broth, about half a cup at a time, tossing gently after each addition. Stop when the bread feels moist but still holds its shape—it shouldn’t be soggy.
5. Season and Bake:
Season the mixture with salt and black pepper to your taste. Transfer it to the prepared baking dish and spread evenly. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes to get a crispy, golden top.
6. Serve:
Take the stuffing out of the oven and let it cool just a little. Garnish with fresh herbs if you like, then serve warm alongside your favorite main dishes.
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw frozen cranberries before adding them to the recipe to avoid extra moisture. Drain any excess liquid to keep your stuffing from getting soggy.
Can I Prepare This Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing and refrigerate it covered for up to 24 hours before baking. Add a little extra broth if it seems dry before baking.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in shorter intervals to avoid drying it out.
What Can I Substitute for Bread Cubes?
If you don’t have rustic bread, crusty sourdough or French bread works well. Avoid soft sandwich bread to prevent a mushy texture. Toasting the bread cubes before mixing helps add structure and crunch.