Cranberry Apple Stuffing is a delightful twist on a classic side dish, full of sweet and tart flavors. It brings together the crispness of apples and the bright zing of cranberries with soft, buttery bread cubes that soak up all the deliciousness. This stuffing feels like a little celebration in every bite—perfect for holiday dinners or any cozy family meal.
I love making this stuffing because it’s such a crowd-pleaser, and the combination of fruit with the usual savory herbs keeps things interesting. The apples add a juicy crunch, while the cranberries pop with a burst of tartness that balances the richness. I usually toast the bread just right so it stays moist but still has some texture, which makes every mouthful just right.
My favorite way to serve this stuffing is straight from the dish, as a side to roasted turkey or chicken, alongside some green beans or a simple salad. It’s one of those recipes that gets better as leftovers too, heating up perfectly the next day. Whenever I make it, everyone always asks for seconds—and it’s easy to see why!
Key Ingredients & Substitutions
Bread Cubes: Using day-old French or sourdough bread gives the best texture. If you don’t have those, any rustic bread works. Just toast it well to avoid sogginess.
Apple: A crisp apple like Granny Smith adds nice tartness and crunch. Fuji or Honeycrisp work well too if you want a sweeter bite.
Dried Cranberries: They bring tartness and a pop of color. If you can’t find cranberries, dried cherries or raisins are good alternatives.
Herbs: Fresh sage, thyme, and rosemary build the classic stuffing flavor. Feel free to use dried herbs if fresh aren’t available—just use half the amount.
Broth: Chicken or vegetable broth keeps the stuffing moist. For a vegetarian version, use vegetable broth or mushroom broth for more depth.
How Can You Get the Perfect Moist, But Not Soggy, Stuffing?
Balancing moisture is key. Too little broth makes dry stuffing; too much makes it mushy. Here’s how I do it:
- Toast bread cubes well beforehand so they can absorb moisture without falling apart.
- Add broth gradually—start with 2 cups, then add more as needed until the bread feels moist but holds its shape.
- The egg is optional but helps bind all ingredients if you want a firmer result.
- Cover the baking dish with foil at first to keep moisture in, then uncover near the end to crisp the top.
This approach gives you stuffing that’s soft inside, with a nicely browned crunchy top—just how I like it!
Equipment You’ll Need
- Baking sheet – I use it to toast the bread cubes evenly so they stay crispy in the stuffing.
- Large skillet – perfect for sautéing onions, celery, garlic, and apples to bring out their flavors.
- Mixing bowls – helpful for combining all the ingredients and mixing the stuffing thoroughly.
- Greased baking dish – to bake the stuffing and get that golden, crispy top.
- Measuring cups and spoons – for precise measurements of herbs, broth, and other ingredients.
- Whisk or fork – handy if you decide to whisk the beaten egg into the mixture for extra binding.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries, raisins, or chopped apricots for different sweetness levels and flavors.
- Add cooked sausage, bacon, or pancetta for a savory, meaty boost.
- Mix in chopped nuts like pecans or walnuts for crunch and richness.
- Use fresh herbs like parsley or marjoram to vary the aroma and taste each time.
How to Make Cranberry Apple Stuffing?
Ingredients You’ll Need:
Main Ingredients:
- 10 cups bread cubes (preferably day-old French or sourdough bread)
- 1 medium apple, peeled, cored, and diced
- 1 cup dried cranberries
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
Seasonings & Others:
- 4 tablespoons unsalted butter
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 to 3 cups low-sodium chicken or vegetable broth
- 1 large egg, beaten (optional, for binding)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 40-45 minutes to bake. Allow some extra time if you want to toast the bread cubes yourself. Overall, you can expect around an hour from start to finish—simple, quick, and so tasty!
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet. Toast them in the oven for 10-15 minutes until they’re dry and lightly golden. This step helps give your stuffing a nice texture and prevents sogginess. When toast is ready, set aside to cool.
2. Cook the Veggies and Apple:
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook them for about 5 to 7 minutes, stirring often, until everything softens and smells wonderful. Next, add the diced apple and cook for 3 to 4 more minutes until the apple starts to get tender.
3. Mix in Seasonings and Cranberries:
Stir in the dried cranberries along with the sage, thyme, rosemary, salt, and pepper. Let the mixture cook for 1 to 2 more minutes so the flavors blend nicely.
4. Combine With Bread and Add Broth:
Pour the toasted bread cubes into a large mixing bowl. Add the cooked vegetable and fruit mixture, then pour in the broth little by little (about half a cup at a time). Gently toss everything until the bread is moist but not soggy. You may need more or less broth depending on how dry your bread is. If you like, stir in the beaten egg to help hold the stuffing together.
5. Bake the Stuffing:
Transfer the mixture into a greased baking dish and cover it loosely with foil. Bake for 25 minutes covered to keep it moist. Then take off the foil and bake an additional 15 to 20 minutes so the top turns golden brown and crispy.
6. Serve and Enjoy:
Remove from the oven and garnish with a fresh sprig of rosemary if you like. Serve your beautiful cranberry apple stuffing warm alongside your favorite main dish. It’s a perfect blend of sweet, savory, and herby flavors!
Can I Use Frozen Cranberries Instead of Dried?
Fresh or frozen cranberries can be used, but be sure to thaw and drain any excess moisture before adding. You might want to reduce the broth slightly to prevent the stuffing from becoming too wet.
How Do I Store Leftover Stuffing?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, to keep the texture crisp and delicious.
Can I Make This Stuffing Ahead of Time?
Yes! You can prepare the stuffing mixture up to a day in advance. Keep it covered in the fridge, then bake just before serving. This helps save time on the day of your meal.
What Can I Use Instead of Bread Cubes?
If you don’t have day-old French or sourdough bread, whole wheat or multigrain bread works too. Just make sure it’s slightly dried out or toasted to avoid sogginess in the stuffing.
