Cranberry Apple Stuffing is a wonderful mix of sweet and tart flavors combined with the comforting, savory taste of classic stuffing. With juicy cranberries, crisp apple chunks, and soft bread cubes, it’s a dish that brings a fresh twist to the holiday table or any special meal. The texture is just right—moist but not mushy, with a lovely balance between fruity and herb seasoning.
I always enjoy making this stuffing because it feels like a little celebration in every bite. The cranberries add a bright pop of color and tang, while the apples bring a natural sweetness that pairs perfectly with the traditional herbs and onions. I like to add a bit of celery for some extra crunch and a squeeze of fresh lemon juice to brighten everything up even more. It’s my go-to recipe when I want something both cozy and a bit unexpected.
One of my favorite ways to serve cranberry apple stuffing is inside a roasted turkey, letting all those flavors mingle as it cooks. But honestly, it’s just as delicious served alongside a simple roasted chicken or even on its own as a side dish for a weeknight dinner. I find that leftovers make great little stuffing muffins to enjoy later—they reheat so nicely and make a great snack or lunch!
Key Ingredients & Substitutions
Bread: Day-old bread works best because it’s drier and soaks up the broth without turning mushy. I love sourdough for its tang, but white bread or even whole wheat can work. Gluten-free bread is a good swap if needed.
Apples: Granny Smith apples offer tartness, while Honeycrisp adds natural sweetness. Both hold their shape well during cooking. If you don’t have these, another crisp apple like Fuji or Pink Lady is fine.
Cranberries: Dried cranberries bring a sweet and tart pop. You can substitute with fresh cranberries if you like, but they’ll add more moisture and tartness. Raisins or chopped dried cherries work too for a different twist.
Herbs: Sage, thyme, and rosemary make the stuffing fragrant. Use fresh if available—it brightens the flavor. If using fresh, slightly reduce quantities. You can adjust herbs to your taste or try adding a pinch of savory or marjoram.
Broth: Chicken broth gives a rich base, but vegetable broth is a perfect choice for vegetarians. Adjust how much you add to reach the right moist but not soggy texture.
How Can I Keep the Stuffing Moist but Not Soggy?
Getting the moisture right is key to great stuffing texture. The bread should be soaked but still have a bit of bite when baked.
- Use day-old or toasted bread cubes—this helps absorb liquid without falling apart.
- Add broth slowly, stirring gently after each addition to check texture. The mixture should feel moist but not swimming in liquid.
- Remember the stuffing will continue to soak during baking, so don’t add too much broth at once.
- Baking covered for the first part locks in moisture, then uncovering crisps the top.
Following these tips helped me get stuffing that’s soft inside, with a golden, slightly crunchy top every time.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the ingredients together easily.
- Baking dish (about 9×13 inches) – perfect for baking and serving the stuffing in one go.
- Skillet – I recommend a large sauté pan to cook the vegetables and fruits; it helps everything cook evenly.
- Liquid measuring cups – to pour the broth accurately for just the right moisture.
- Rubber spatula or wooden spoon – makes mixing gentle but thorough.
Flavor Variations & Add-Ins
- Swap dried cranberries with chopped dried apricots or cherries for different fruit flavors.
- Include cooked sausage or bacon bits to add a savory, meaty richness.
- Stir in toasted pecans or walnuts for extra crunch and nutty flavor.
- Use fresh herbs like parsley or sage if you want a brighter, more herbal taste.
Cranberry Apple Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 10 cups cubed day-old bread (sourdough or white bread), about 1-inch cubes
- 1 medium apple, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
- 1 cup dried cranberries
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
Seasonings & Broth:
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried rosemary or fresh, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 to 3 cups chicken or vegetable broth (adjust for desired moisture)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45 minutes to bake, totaling approximately 1 hour. You’ll spend a bit of time toasting bread and sautéing the vegetables and fruit, then the stuffing bakes covered and uncovered for a crisp, golden finish.
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 and bake for 10-15 minutes or until they’re dry and lightly golden. This helps them soak up the broth without getting mushy. Once toasted, set them aside.
2. Cook the Vegetables and Fruit:
In a large skillet, melt butter over medium heat. Add the diced onion and celery and sauté for 5 to 7 minutes until they soften and become translucent. Next, add the minced garlic, diced apple, and dried cranberries. Cook for another 3 to 4 minutes until the apples start to soften.
3. Season and Combine:
Sprinkle in the dried sage, thyme, rosemary, salt, and pepper. Stir well, coating the veggies and fruit with the herbs. Then, transfer the toasted bread cubes to a large mixing bowl, pour the skillet mixture over the bread, and toss gently to combine everything.
4. Add Broth and Prepare to Bake:
Gradually pour in the broth, starting with 2 1/2 cups. Stir gently to moisten the bread without making it soggy. Add more broth if needed to get the right texture. Transfer the mixture to a buttered baking dish (about 9×13 inches).
5. Bake the Stuffing:
Cover the baking dish loosely with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crisp. Once done, let it rest for a few minutes before serving.
6. Serve and Garnish:
Sprinkle fresh parsley over the stuffing if you like, and serve it warm. This stuffing pairs beautifully with turkey, chicken, or any hearty meal.
Can I Use Frozen Bread for This Stuffing?
Yes, you can use frozen bread cubes, but be sure to thaw them completely and spread them out to dry or toast before using. This helps prevent soggy stuffing by ensuring the bread absorbs the broth properly.
Can I Make Cranberry Apple Stuffing Ahead of Time?
Absolutely! Prepare the stuffing mixture up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bring it to room temperature and bake as directed, adding a few extra minutes if needed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if it feels dry to refresh the texture.
Can I Substitute the Broth with Water?
While you can use water in a pinch, broth adds much more flavor to the stuffing. If you only have water, consider adding some extra herbs or a bouillon cube to boost the taste.
