Cranberry Apple Stuffing is a bright and tasty twist on classic stuffing, mixing sweet-tart cranberries and crisp apples with the comforting bites of seasoned bread. It’s a lovely combination of soft, chewy, and juicy textures that come together in a dish full of warmth and color.
I love making this stuffing because the cranberries give it a nice pop of flavor, and the apples add a natural sweetness that balances everything out. It’s one of those recipes where you get a little surprise in every forkful, and it never gets boring. Plus, it’s really easy to customize with nuts or herbs if you want to add your own spin.
My favorite way to serve this is alongside roasted turkey or chicken, especially during holiday meals, but honestly, it’s just as great on its own or with a salad. I find that it brings everyone to the table, sparking smiles and conversation with its fresh and cozy flavors.
Key Ingredients & Substitutions
Bread: Day-old bread is perfect because it soaks up the broth without turning mushy. I like using French or sourdough for a chewy, sturdy texture. If you need gluten-free, a sturdy gluten-free bread works well, just toast it a little first.
Cranberries: Dried cranberries add a tart sweetness and chewy bite. You can swap with dried cherries or raisins if cranberries aren’t handy, but the tartness is special here.
Apple: I prefer Granny Smith for a tart crunch, but Fuji or Honeycrisp offer a sweeter, juicier option. Make sure to leave the skin on for extra texture and color.
Herbs: Thyme and sage provide classic earthy flavors. Fresh herbs are great if you have them; otherwise, dried work well too. You can adjust quantities to suit your taste.
Broth: Using low-sodium broth helps control salt levels. Vegetable broth keeps it vegetarian-friendly. Make sure to add enough broth so the bread is moist but not soggy.
How Do I Get the Perfect Moist but Not Soggy Stuffing?
The key is in how you add the broth and bake the stuffing:
- Mix broth slowly into the bread mixture. Stir gently and check the texture. The bread should feel damp but hold its shape.
- If it seems dry, add a little more broth, one tablespoon at a time. Too much broth makes it mushy.
- Cover the baking dish with foil for the first part of baking. This traps steam and cooks the inside evenly.
- Remove foil halfway through baking to let the top brown and get crispy. This contrast between soft inside and crispy top is what makes stuffing great.
- Let the stuffing rest a few minutes after baking. This helps it set and makes scooping easier.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it’s perfect for even baking and easy to serve.
- Large skillet – helps sauté the vegetables and apples quickly and evenly.
- Mixing bowls – for tossing the bread, fruit, herbs, and seasonings together.
- Wooden spoon or spatula – makes mixing everything gentle and simple.
- Measuring cups and spoons – essential for accurate ingredient portions.
- Baking foil – covers the dish while baking to keep it moist inside.
Flavor Variations & Add-Ins
- Swap dried cranberries with dried cherries or raisins for a different sweet-tart flavor.
- Add cooked sausage, chopped nuts, or cooked bacon bits for extra richness and crunch.
- Mix in grated cheese like cheddar or Parmesan before baking for a cheesy twist.
- Use fresh herbs like rosemary or parsley to brighten the flavor even more.
Cranberry Apple Stuffing Recipe
Ingredients You’ll Need:
- 10 cups day-old bread, cubed (like French bread or sourdough)
- 1 cup dried cranberries
- 1 apple (such as Granny Smith or Fuji), diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 cups low-sodium chicken or vegetable broth
- 1 ½ tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried sage
- Salt and pepper to taste
- Fresh thyme sprigs (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 40-45 minutes baking time. It’s great to make ahead and bake right before serving!
Step-by-Step Instructions:
1. Prep and Sauté the Veggies:
Preheat your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish. Melt the butter in a large skillet over medium heat. Add the onion, celery, and garlic, sautéing them until they’re soft and translucent, about 5-7 minutes.
2. Add the Apples:
Throw in the diced apple and cook for 2 to 3 more minutes, just until the apple begins to soften but still holds its shape.
3. Mix the Stuffing Ingredients:
In a big bowl, combine the cubed bread, sautéed veggies and apples, dried cranberries, thyme, sage, salt, and pepper. Toss gently so everything gets mixed well but the bread doesn’t break apart.
4. Add Broth and Transfer:
Pour the broth slowly over the mixture and stir gently. You want the bread to be moist but not soggy — add a little more broth if it feels dry. Spread the stuffing mixture evenly in your prepared baking dish.
5. Bake Until Golden:
Cover the dish with foil and bake for 25 minutes. Then take off the foil and bake another 15-20 minutes until the top is golden and crispy.
6. Rest and Serve:
Let the stuffing sit for a few minutes after taking it out of the oven. Garnish with fresh thyme sprigs if you like, and serve warm alongside your favorite main dishes.
Can I Use Fresh Bread Instead of Day-Old Bread?
Fresh bread can work but dries out better if left out overnight or toasted lightly before using. This helps it absorb the broth without becoming mushy.
Can I Substitute Fresh Cranberries for Dried?
Yes, but fresh cranberries are much tarter and contain more moisture. You might want to add a bit of sugar and reduce the broth slightly to keep the stuffing balanced.
How Do I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through.
Can I Make This Stuffing Ahead of Time?
Absolutely! You can prepare the stuffing, cover it tightly, and refrigerate for up to a day. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if still chilled.
