Cranberry Apple Stuffing is a delightful mix of sweet and tart flavors that bring a fresh twist to a classic side dish. With tender bread cubes soaking up savory herbs, juicy cranberries popping here and there, and chunks of crisp apple adding a bit of natural sweetness, this stuffing feels both comforting and bright. It’s like a little celebration of fall right on your plate!
I love making this stuffing because it’s not your typical heavy, buttery side—it feels lighter but still richly satisfying. The cranberries give it a cheerful zing that cuts through the softness of the bread, and the apples add a nice crunch and juicy surprise with every bite. I also like to toss in some toasted nuts for extra texture, which makes it even better!
My favorite way to serve cranberry apple stuffing is right alongside roasted turkey or chicken, but honestly, it works great on its own for a cozy dinner too. It’s a dish that always seems to bring everyone together at the table, inviting smiles and seconds. If you’re looking for a stuffing that’s a little different but still warm and homey, this one might just become your new favorite.
Key Ingredients & Substitutions
Bread: Day-old crusty white or sourdough bread works best to soak up flavors without turning mushy. If you can’t find these, whole wheat or gluten-free bread cubes are good options, just toast them well first.
Apple: Crisp apples like Granny Smith or Honeycrisp add a nice tart and sweet crunch. Fuji or Pink Lady apples are good substitutes if you prefer a sweeter taste.
Cranberries: Dried cranberries bring tartness and a pop of color. You can also use fresh cranberries if you prefer a less sweet, more tangy bite—just chop them finely.
Herbs: Fresh thyme and sage add earthy warmth. If fresh isn’t available, dried herbs work too; just use about half the amount. You can also mix in rosemary for a different fragrance.
Butter & Broth: Butter adds richness, but you can swap it with olive oil or a dairy-free spread for a lighter or vegan version. Low-sodium broth helps control saltiness and moisture—vegetable broth works well for vegetarians.
How Do You Get Stuffing Moist but Not Soggy?
Getting the right texture is key! You want the stuffing moist enough that every bite is soft with flavor, but not wet and mushy.
- Start with bread that’s dry—day-old or toasted cubes hold up better.
- When adding broth, pour it slowly while stirring, and stop when the bread feels just damp.
- The mixture should clump together gently but not be swimming in liquid.
- Cover with foil for most of the baking time to keep moisture in, then uncover at the end to let the top crisp up.
I like to reserve a little broth just in case it feels dry when baking. You can always add a tiny splash halfway through if needed. This way, you control the moisture perfectly!
Equipment You’ll Need
- Baking sheet – I use it to toast the bread cubes evenly, giving the stuffing a sturdy base.
- Large skillet – perfect for sautéing onions, celery, garlic, apples, and herbs all together.
- Mixing bowls – you’ll need these to toss all ingredients before baking; a big one makes mixing easier.
- 9×13-inch baking dish – ideal for baking the stuffing evenly and serving straight from the oven.
- Foil – for covering the dish during baking to keep it moist, then removing for crispiness.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or raisins for different fruit flavors.
- Add cooked sausage or bacon crumbles for a hearty, meaty boost.
- Mix in chopped walnuts or pecans for extra crunch and nutty flavor.
- Use different herbs like rosemary or parsley to change the aroma and fresh taste.
How to Make Cranberry Apple Stuffing
Ingredients You’ll Need:
- 10 cups day-old bread cubes (preferably crusty white or sourdough bread)
- 1 medium apple, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
- 1 cup dried cranberries
- 1 cup chopped celery
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup unsalted butter (1 stick)
- 2 cups low-sodium chicken or vegetable broth
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and assemble, plus 35-40 minutes for baking. So, expect roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Toast the Bread:
Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast them for 10-15 minutes until they’re dry and lightly golden. Take them out and set aside.
2. Cook the Veggies and Fruit:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until you smell that lovely aroma. Add the diced apples and cook for 2-3 minutes until they start softening.
3. Add Cranberries and Herbs:
Mix in the dried cranberries, fresh thyme leaves, and chopped sage. Cook everything together for about a minute while stirring. Then, remove the skillet from the heat.
4. Combine and Moisten the Stuffing:
Put the toasted bread cubes into a large bowl. Pour the cooked vegetable-fruit mixture over the bread. Slowly add the broth while gently stirring until the stuffing is nicely moistened but not soggy. Season with salt and pepper to your taste.
5. Bake Until Golden:
Transfer your stuffing mix into a greased 9×13-inch baking dish. Cover the dish with foil and bake in the oven for 25 minutes. Then, remove the foil and bake for an extra 10-15 minutes until the top is golden and a bit crispy.
6. Serve Warm:
Before serving, sprinkle some extra fresh thyme over the top for a beautiful touch and fresh flavor. Enjoy your homemade cranberry apple stuffing!
Can I Use Frozen Cranberries Instead of Dried?
Yes! If using frozen cranberries, thaw them completely and drain any excess moisture before adding to avoid making the stuffing too wet. You might also want to add a bit less broth to balance the moisture.
Can I Prepare This Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing mixture a day in advance and keep it covered in the fridge. When ready, bake it according to the instructions, adding a few extra minutes to the baking time if cold from the fridge.
How Should I Store Leftovers?
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil or microwave individual portions until warmed through.
Can I Make This Stuffing Vegan?
Yes! Substitute the butter with olive oil or a vegan butter alternative, and use vegetable broth instead of chicken broth. This keeps the flavors delicious and suitable for vegan diets.
