The Best Apple Cranberry Stuffing Recipe
Savor the perfect blend of tart cranberries and sweet apples with the best Apple Cranberry Stuffing Recipe. It’s a delightful twist on a classic and bursting with flavor!
We love a good holiday meal shared with friends and family during the holiday season! Thanksgiving turkey, mashed potatoes and gravy, stuffing, sweet potatoes, cranberry sauce, and green bean casserole all have to be on the table.
Of course, there has to be pumpkin pie for dessert too.
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Stuffing can be cooked in several ways. Often it is made on the stove top only like this keto stove top stuffing. Some people like to stuff the cavity of the chicken or turkey before cooking it (hence the name).
There are infinite variations to all of these dishes, but today I want to share a super easy apple cranberry stuffing recipe with you. This savory cranberry stuffing is a family favorite around here.
We also love to cook it in the slow cooker or mix it with pork sausage to create a delicious sausage stuffing. Today we are mixing a combination of stove top and oven cooking for a delicious dish!
Ingredients
Start with a few simple ingredients from the grocery store.
- Salted butter
- Medium white onion, diced
- Celery stalks, diced
- Granny Smith apple, diced
- Poultry seasoning
- Turkey stock – this homemade recipe is the best!
- Dried thyme
- Dried rosemary
- Dried parsley
- Dried cranberries
- White bread cubes
Instructions
1. Dice the celery, apple and onion.
2. Heat a large skillet over medium heat. Add butter, celery, onion and apple. Saute until the onion is translucent.
3. Remove from heat and add poultry seasoning. Mix well.
4. Transfer mixture to the large bowl. Add bread cubes, dried herbs, cranberries and stock. Mix everything together well.
5. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13 casserole dish with a little butter or cooking spray.
6. Place stuffing mixture into the prepared baking dish.
7. Bake in the preheated oven until golden brown and crisp on top, about 45 minutes.
ALTERNATIVE INGREDIENTS
- Chicken broth can be used instead of turkey stock.
- Fresh herbs can replace the dried ones.
- Add cooked italian sausage to make a cranberry sausage stuffing.
- Try adding fresh cranberries instead of dried ones.
TIPS AND TRICKS
- Any leftover stuffing should be stored in the fridge in an airtight container or covered tightly with plastic wrap. It will last for about five days.
- I love to use French bread for this stuffing, but you can use any kind of bread you like best. If you are looking for a low-carb option, you could also try my keto stuffing recipe.
- When making a homemade stuffing, using slightly stale bread or day-old bread will give you the best results. If the bread is still quite fresh, you can also toast it. Place a single layer of bread cubes on a rimmed baking sheet. Bake for just a few minutes, watching carefully, until they dry out.
- Check the bakery section of your local grocery store for bags of unseasoned stuffing cubes and save yourself some prep time.
MORE OF OUR HOLIDAY FAVORITES
- Do you have leftover turkey? Make these turkey cranberry sliders or turkey salad sandwiches!
- My mom always makes the best side dishes for Thanksgiving dinner! Try her classic yams recipe this year.
- This cranberry salsa recipe is a family favorite and makes the perfect appetizer!
Add this easy recipe to your Thanksgiving table this year! The whole family is sure to love it.
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Apple Cranberry Stuffing
Ingredients
- 3/4 cup butter
- 1 white onion diced
- 4 celery stalks diced
- 1 Granny Smith apple diced
- 3 tsp poultry seasoning
- 2.5 cups turkey stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp dried parsley
- 1/4 cup dried cranberries
- 8 cups white bread cubes
Instructions
- Dice the celery, apple and onion.
- Heat a large skillet over medium heat. Add butter, celery, onion and apple. Saute until the onion is translucent.
- Remove from heat and add poultry seasoning. Mix well.
- Transfer mixture to the large bowl. Add bread cubes, dried herbs, cranberries and stock. Mix everything together well.
- Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13 casserole dish with a little butter or cooking spray.
- Place stuffing mixture into the prepared baking dish.
- Bake in the preheated oven until golden brown and crisp on top, about 45 minutes.
Notes
- Any leftover stuffing should be stored in the fridge in an airtight container or covered tightly with plastic wrap. It will last for about five days.
- I love to use French bread for this stuffing, but you can use any kind of bread you like best. If you are looking for a low-carb option, you could also try my keto stuffing recipe.
- When making a homemade stuffing, using slightly stale bread or day-old bread will give you the best results. If the bread is still quite fresh, you can also toast it. Place a single layer of bread cubes on a rimmed baking sheet. Bake for just a few minutes, watching carefully, until they dry out.
- Check the bakery section of your local grocery store for bags of unseasoned stuffing cubes and save yourself some prep time.
Nutrition
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