Cranberry Apple Stuffing is a delicious twist on classic stuffing with a fresh and fruity touch. It combines tart cranberries and sweet apples with soft bread chunks, herbs, and a little bit of onion and celery for that perfect blend of textures and flavors. The sweetness of the fruit balances nicely with the savory herbs, making it a standout side dish for any holiday meal.
I love making this stuffing because it feels special and a little different from the usual. The cranberries add a pop of color and a tart bite that’s so refreshing, while the apples bring a natural sweetness that makes every bite interesting. I usually prepare it a day ahead, which helps all the flavors get to know each other better — it makes the whole kitchen smell amazing!
When serving, I like to scoop it out of a baking dish warm and crispy on top, right alongside roasted turkey or chicken. It’s one of those dishes that everyone asks for seconds of, and I think that’s because it brings the cozy comfort of stuffing with a little extra brightness. If you haven’t tried cranberry apple stuffing yet, I’d definitely recommend giving it a go for your next festive meal or family dinner.
Key Ingredients & Substitutions
Day-old bread: Using stale bread is key for texture—it soaks up the broth but won’t turn mushy. I love sourdough for its tang, but French baguette or even whole wheat bread work well. Avoid super soft or fresh bread.
Dried cranberries: They bring tartness and color. If you want a less sweet option, try dried cherries or raisins. Fresh cranberries need cooking a bit longer and can add more tartness.
Apple: A crisp, slightly tart apple like Granny Smith adds a nice bite. Fuji or Honeycrisp bring more sweetness if you prefer. Peel the apple to keep the stuffing silky.
Herbs (thyme & sage): Fresh herbs give the best flavor, but dried herbs are a good backup. If using dried, reduce the amount since they are more concentrated.
Broth: Chicken broth adds richness, but vegetable broth keeps it vegetarian-friendly. Low sodium is best so you can control the salt level.
How Can I Get the Stuffing Moist but Not Soggy?
Balancing moistness is all about how you add the broth and toast the bread first. Here’s what I do:
- Toast the bread cubes until dry but not browned to help them absorb liquid without falling apart.
- Add the broth gradually, mixing gently. Stop when the bread feels moist but holds shape.
- Cover the dish with foil while baking to lock in moisture.
- Remove the foil toward the end for a crispy top, giving a nice contrast to the moist interior.
These steps keep the stuffing flavorful and textured without getting soggy or dry.
Equipment You’ll Need
- Baking sheet – I prefer it for toasting bread evenly so it absorbs liquids without turning soggy.
- Large skillet – perfect for sautéing onions, celery, and apples, making sure flavors meld together.
- Mixing bowls – useful for combining toasted bread with sautéed ingredients and mixing everything evenly.
- Greased baking dish – helps the stuffing bake evenly and makes cleanup easier.
- Foil – covers the dish during baking to keep the moisture in, then removed for browning.
- Chef’s knife and cutting board – essential for chopping apples, herbs, and vegetables quickly and safely.
Flavor Variations & Add-Ins
- Replace dried cranberries with dried cherries or raisins for different tartness and sweetness levels.
- Add cooked sausage or bacon crumbles for a savory, meaty boost.
- Mix in chopped pecans or walnuts for extra crunch and nuttiness.
- Swap herbs: try rosemary or parsley for a fresh, different aroma and flavor.
Cranberry Apple Stuffing
Ingredients You’ll Need:
For The Stuffing:
- 10 cups cubed day-old bread (such as French baguette or sourdough)
- 1 cup dried cranberries
- 1 large apple, peeled, cored, and diced
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 4 tablespoons unsalted butter
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 2 cups low-sodium chicken or vegetable broth
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh thyme sprigs (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-15 minutes to toast the bread, and around 40-50 minutes to bake. Altogether, expect about 1 hour to 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Toast the Bread:
Preheat your oven to 350°F (175°C). Spread the cubed bread evenly on a baking sheet. Bake for 10-15 minutes, or until the cubes are dry and lightly toasted. Remove from oven and set aside.
2. Sauté Vegetables and Apple:
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, cooking until softened and translucent—about 5 to 7 minutes. Then add the diced apple and cook for another 3-4 minutes, just until slightly tender.
3. Add Cranberries and Herbs:
Stir in the dried cranberries, thyme, and sage. Cook for about 1 minute to release their flavors and aromas.
4. Combine and Moisten Stuffing:
In a large mixing bowl, gently toss the toasted bread cubes with the sautéed vegetable and fruit mixture. Add salt and pepper. Gradually stir in broth, mixing gently until the bread is evenly moistened but not soggy.
5. Bake the Stuffing:
Transfer the stuffing mixture into a greased baking dish and spread it out evenly. Cover with foil and bake in the preheated oven for 25-30 minutes. Then remove the foil and bake for another 15-20 minutes until the top is golden brown and crisp.
6. Serve and Garnish:
Remove from oven, garnish with fresh thyme sprigs if desired, and serve warm. Enjoy your flavorful cranberry apple stuffing!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can! Fresh cranberries will add more tartness and moisture, so cook them slightly longer in the skillet until they soften. You might also want to reduce the broth a little to avoid sogginess.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing the day before, cover it tightly, and keep it refrigerated. When ready to bake, add a bit more broth if needed, then cover and bake as directed.
How Should 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, or microwave in short intervals stirring in between.
What Bread Works Best for Stuffing?
Day-old, sturdy bread like French baguette, sourdough, or Italian bread holds up best. Avoid very soft or fresh bread because it can turn mushy instead of giving a nice texture.
