Introduction

This Cranberry Apple Stuffing brings festive flavors to your holiday table with sweet apples and tart cranberries baked into savory bread. The combination creates a perfect balance that complements any main course. For more cranberry inspiration, try White Chocolate Cranberry Pecan Clusters Recipe or Cranberry Feta Pinwheels with Cream Cheese Recipe.

Ingredients

This Cranberry Apple Stuffing combines the sweet-tart pop of cranberries with tender apples and savory herbs, creating a comforting side dish with wonderful texture and festive flavor.

• 1 loaf day-old bread, cubed
• 2 cups fresh cranberries
• 2 large apples, peeled and diced
• 1 large onion, chopped
• 3 stalks celery, chopped
• 4 tablespoons butter
• 2 cups vegetable broth (or chicken broth)
• 2 large eggs, beaten
• 1 tablespoon fresh sage, chopped (or 1 tsp dried sage)
• 1 teaspoon fresh thyme, chopped (or ½ tsp dried thyme)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Cranberry Apple Stuffing recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 8 cups of cubed bread, 1 chopped apple, ½ cup dried cranberries, 1 diced onion, and 2 stalks of chopped celery. Measure out 2 cups of broth, 2 beaten eggs, and 4 tablespoons of melted butter.

Use day-old bread for best texture—fresh bread can become too soggy. A mix of sourdough and whole grain adds nice flavor complexity to your Cranberry Apple Stuffing.

Step 2 — Sauté Aromatics

Melt butter in a large skillet over medium heat. Add onion and celery, cooking for 5–7 minutes until softened and fragrant.

Don’t brown the vegetables—you want them tender but not caramelized for this Cranberry Apple Stuffing. This forms the flavor foundation.

Step 3 — Combine Dry Ingredients

In a large mixing bowl, combine bread cubes, dried cranberries, and chopped apple. Add the sautéed onion and celery mixture.

Gently toss to distribute ingredients evenly without breaking the bread cubes. The tart cranberries and sweet apple should be well dispersed.

Step 4 — Create Wet Mixture

Whisk together broth and beaten eggs in a separate bowl. Season with 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon of fresh thyme.

Use warm broth to help the eggs incorporate smoothly. The wet mixture should coat all bread cubes when combined.

Step 5 — Combine Everything

Pour the wet mixture over the bread and fruit combination. Using a large spoon or your hands, gently fold until all bread is moistened.

Let the mixture sit for 10 minutes so the bread absorbs the liquid. The Cranberry Apple Stuffing should hold together when pressed.

Step 6 — Transfer to Baking Dish

Lightly grease a 9×13 inch baking dish. Spread the stuffing mixture evenly in the dish, pressing down gently.

Don’t pack too tightly—leave some air pockets for even cooking. Dot the top with extra butter for a golden crust.

Step 7 — Bake to Perfection

Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake another 15–20 minutes until golden brown.

The Cranberry Apple Stuffing is done when the top is crisp and the internal temperature reaches 165°F. The cranberries will be plump and juicy.

Step 8 — Rest Before Serving

Let the stuffing rest for 10 minutes after removing from the oven. This allows the structure to set for cleaner slicing.

The resting time helps the flavors meld together and makes serving easier. Your Cranberry Apple Stuffing should be moist but not wet.

Nutritional Information

Calories	215
Protein	4g
Carbohydrates	38g
Fat	6g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Grain Bread — Use whole wheat or multigrain bread instead of white bread for added fiber and a nuttier flavor in your Cranberry Apple Stuffing.
• Low-Sodium Broth — Swap regular broth for a low-sodium vegetable or chicken broth to reduce salt content without losing moisture.
• Dairy-Free Butter — Replace butter with olive oil or a plant-based butter alternative to make this Cranberry Apple Stuffing dairy-free.
• Turkey Sausage — Use lean turkey sausage instead of pork sausage for a lighter protein option with a similar savory profile.
• Cauliflower Rice — Mix in cauliflower rice to lower the carb count while adding a subtle, fresh texture to the stuffing.
• Gluten-Free Bread — Choose a sturdy gluten-free bread to make this Cranberry Apple Stuffing suitable for gluten-free diets.
• Reduced Sugar Cranberries — Opt for unsweetened dried cranberries or reduce the amount to cut down on added sugars.
• Quinoa Base — Substitute part of the bread with cooked quinoa for a protein boost and a lighter, fluffy texture.

Serving Suggestions

• Pair with roasted turkey or chicken for a classic holiday meal
• Serve alongside pork chops or roasted ham for a sweet and savory combination
• Perfect for Thanksgiving, Christmas dinner, or autumn family gatherings
• Make individual portions in ramekins for elegant plating
• Garnish with fresh parsley and extra cranberries for color contrast
• Complement with roasted root vegetables and green beans
• Excellent as leftovers – reheats well for next-day meals

This Cranberry Apple Stuffing brings festive flavors to your table with its perfect balance of tart cranberries and sweet apples. The dish shines during holiday celebrations but works equally well for Sunday family dinners throughout the fall and winter seasons.

Common Mistakes to Avoid

• Mistake: Using soft, fresh bread that turns mushy. Fix: Use day-old, sturdy bread like sourdough or a baguette, cubed and dried for better texture.
• Mistake: Overloading with liquid, creating a soggy stuffing. Fix: Add broth gradually until moist but not wet; the bread should absorb it without swimming.
• Mistake: Chopping apples too finely, causing them to disappear. Fix: Cut apples into ½-inch chunks so they retain shape and offer bursts of flavor.
• Mistake: Adding cranberries dry, making them overly tart and chewy. Fix: Briefly soak dried cranberries in warm apple cider or orange juice to plump them.
• Mistake: Skipping the sauté step for aromatics like onions and celery. Fix: Sauté until softened to develop a sweet, savory base and avoid raw crunch.
• Mistake: Underseasoning, as bread and fruit dilute flavors. Fix: Season generously with salt, pepper, and herbs like sage and thyme; taste before baking.
• Mistake: Baking covered the entire time, preventing a crispy top. Fix: Cover for most of baking, then uncover for the last 10–15 minutes to brown.
• Mistake: Packing stuffing tightly into the dish, leading to dense results. Fix: Spoon it in loosely to allow steam to circulate and create a lighter texture.
• Mistake: Not balancing sweet and savory elements properly. Fix: Use a mix of tart apples and sweet dried cranberries with savory herbs and stock.

Storing Tips

• Fridge: Store leftover Cranberry Apple Stuffing in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat in the oven at 350°F until the internal temperature reaches 165°F for food safety.

Always cool your Cranberry Apple Stuffing to room temperature before refrigerating or freezing to maintain quality and safety.

Conclusion

This Cranberry Apple Stuffing brings sweet and savory flavors to any holiday table. For more festive sides, try this Sourdough Stuffing or this Cranberry Orange Relish. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make Cranberry Apple Stuffing ahead of time?

Yes, you can prepare this Cranberry Apple Stuffing a day in advance. Assemble the stuffing, cover it tightly, and refrigerate. Before baking, let it sit at room temperature for about 30 minutes and then bake as directed.

What can I use instead of fresh cranberries?

If fresh cranberries are unavailable, you can substitute with dried cranberries. Soak dried cranberries in warm water for 10 minutes to plump them up before adding to the Cranberry Apple Stuffing mixture.

Can I cook Cranberry Apple Stuffing inside the turkey?

We do not recommend cooking this stuffing inside the turkey for food safety reasons. Baking it in a separate dish ensures it reaches a safe temperature without risking undercooked poultry, and it also results in a crisper top.