Get ready to tantalize your taste buds with our incredible Apple Cranberry Stuffing recipe!

Did you know that stuffing has been a holiday staple since the 1600s?

But we’re not talking about your grandma’s boring old recipe here. This modern twist combines the sweetness of apples with the tartness of cranberries to create a flavor explosion that’ll have your guests begging for seconds.

Trust me, I’ve seen this stuffing convert even the most stubborn “I don’t like stuffing” folks!

Let’s dive in and learn how to make this crowd-pleaser for your next holiday feast or family dinner.

Ingredients You’ll Need

Before we get started, let’s gather all the ingredients you’ll need to create this mouthwatering Apple Cranberry Stuffing:

1 loaf of day-old sourdough or whole grain bread, cubed
2 large Honeycrisp or Granny Smith apples, diced
1 cup dried cranberries
1/2 cup unsalted butter
1 large onion, diced
3 celery stalks, diced
2 cloves garlic, minced
1/4 cup fresh sage, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 cups chicken or vegetable broth
2 large eggs, beaten
Salt and pepper to taste
Optional: 1/2 cup chopped pecans or walnuts

Preparing the Bread Base

The foundation of any great stuffing is the bread.

Here’s how to get it just right:

Cut your day-old bread into 1-inch cubes. If your bread is fresh, don’t worry! Spread the cubes on a baking sheet and toast them in a 300°F oven for about 15 minutes, stirring occasionally.
The key is to achieve a slightly dry texture without turning the bread into croutons. You want it to absorb all those delicious flavors we’ll be adding later!

Pro tip: Mix it up by using a combination of sourdough and whole grain bread for added depth of flavor and texture.

The Perfect Apple and Cranberry Combo

Now, let’s talk about the stars of our show – apples and cranberries!

For apples, I swear by Honeycrisp or Granny Smith. They hold their shape well during cooking and offer that perfect balance of sweetness and tartness.
Dice the apples into small, bite-sized pieces. No need to peel them – the skin adds great texture and nutrients!
When it comes to cranberries, opt for high-quality dried ones. If they seem a bit too dry, soak them in warm water for about 15 minutes before using. This will plump them up and make them extra juicy!

Aromatics and Seasonings

Here’s where the magic happens, folks!

The right combination of herbs and spices will elevate your stuffing from good to absolutely irresistible.

In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and translucent, about 5-7 minutes.
Toss in the minced garlic and cook for another minute until fragrant. Your kitchen should be smelling amazing right about now!
Now, add your fresh herbs – sage, thyme, and rosemary. There’s really no substitute for fresh herbs here; they make all the difference in creating that classic stuffing flavor we all know and love.
Season generously with salt and pepper. Remember, we’re seasoning a lot of bread, so don’t be shy!

Mixing and Baking Techniques

Alright, it’s time to bring it all together!

In a large mixing bowl, combine your toasted bread cubes, sautéed aromatics, diced apples, and cranberries.
Pour the beaten eggs and broth over the mixture. The eggs will help bind everything together, while the broth adds moisture. Start with 1 1/2 cups of broth and add more if needed – you want the bread to be moist but not soggy.
Gently fold everything together, making sure each bread cube gets some love from the broth and seasonings.
Transfer the mixture to a greased 9×13 inch baking dish. At this point, you can cover and refrigerate for up to 24 hours if you’re prepping ahead.
When you’re ready to bake, preheat your oven to 375°F. Bake the stuffing uncovered for about 45 minutes, or until the top is golden brown and crispy.

Pro tip: For an extra crispy top, dot the surface with a little more butter before baking. Trust me, it’s worth it!

Serving and Storing Your Apple Cranberry Stuffing

Congratulations! You’ve just made the most incredible Apple Cranberry Stuffing.

Here’s how to serve and store it like a pro:

Let the stuffing rest for about 10 minutes before serving. This allows the flavors to meld and makes it easier to scoop.
Serve it alongside your holiday turkey, roast chicken, or even as a vegetarian main dish.
Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little broth over the stuffing and cover with foil. Bake at 350°F for about 20 minutes, then uncover and bake for an additional 5-10 minutes to crisp up the top.
You can also freeze this stuffing for up to 3 months. Thaw overnight in the refrigerator before reheating.

There you have it, folks – the secret to making the most delectable Apple Cranberry Stuffing that’ll have everyone at the table reaching for seconds (or thirds)!

This recipe perfectly balances the sweetness of apples with the tartness of cranberries, creating a symphony of flavors that’ll dance on your taste buds.

Whether you’re hosting a holiday feast or just craving some comfort food, this stuffing is sure to impress.

Remember, the key to perfect stuffing is in the details – from choosing the right bread to nailing that crispy top. So go ahead, give it a try, and watch as this becomes your new go-to stuffing recipe.

Trust me, your taste buds (and your guests) will thank you!

Apple Cranberry Stuffing Recipe

This Apple Cranberry Stuffing recipe is a delightful twist on the classic side dish, perfect for holidays or any special meal.

It combines the sweetness of apples with the tartness of cranberries, creating a balanced and flavorful stuffing that's sure to impress.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Side Dish

Cuisine American

Servings 9 Servings

Calories 280 kcal

Ingredients

1 loaf about 1 pound of day-old sourdough or whole grain bread, cubed
2 large Honeycrisp or Granny Smith apples diced
1 cup dried cranberries
½ cup 1 stick unsalted butter
1 large onion diced
3 celery stalks diced
2 cloves garlic minced
¼ cup fresh sage chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary chopped
2 cups chicken or vegetable broth
2 large eggs beaten
Salt and pepper to taste
Optional: 1/2 cup chopped pecans or walnuts

Instructions

Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for about 15 minutes, stirring occasionally, until slightly dry. Set aside and increase oven temperature to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the fresh herbs – sage, thyme, and rosemary. Cook for an additional minute to release their flavors. Remove from heat and set aside.
In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable and herb mixture, diced apples, and dried cranberries.
In a separate bowl, whisk together the beaten eggs and 1 1/2 cups of the broth.
Pour the egg and broth mixture over the bread mixture. Gently fold everything together, ensuring each bread cube is moistened. Add more broth if needed – the bread should be moist but not soggy.
Season generously with salt and pepper, and add the optional nuts if using. Mix well.
Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
Bake uncovered in the preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy.
Let the stuffing rest for about 10 minutes before serving.

Keyword Apple Cranberry Stuffing