Cranberry Apple Stuffing

A white baking dish filled with bread stuffing mixed with diced apples, celery, and dried cranberries sits on a marble countertop.

Cranberry Apple Stuffing

This Apple Cranberry Stuffing gives a classic side a fresh fall twist with tart cranberries and sweet apples. The pops of fruit and warm cinnamon with the savory herbs create a cozy and delicious dish everyone will want on their holiday table.

Course Side Dishes

Cuisine American

Keyword Apple Cranberry Stuffing

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 364kcal

Author Lisa O'Driscoll

Ingredients

16 ounces bread cubed
3 stalks celery chopped
1 small yellow onion diced
4 cloves garlic minced
3 apples diced
1 cup dried cranberries
1/2 teaspoon dried parsley
1/2 teaspoon cinnamon
1/2 teaspoon thyme
2 cups apple cider

Instructions

Bake the bread cubes at 300℉ for about 20-25 minutes, or until they feel crisp or stale. Set aside.
16 ounces bread
Increase your oven to 350℉ and grease your baking dish.
Saute the celery, onion, and garlic on the stove until soft, about 5 minutes on medium heat.
3 stalks celery, 1 small yellow onion, 4 cloves garlic
Add the apples, cranberries, parsley, cinnamon and thyme and stir over low heat for 3-5 minutes, or until the apples start to soften.
3 apples, 1 cup dried cranberries, 1/2 teaspoon dried parsley, 1/2 teaspoon cinnamon, 1/2 teaspoon thyme
Add the cubed bread and apple cider to the celery mixture and gently stir until well combined.
2 cups apple cider
Add the mixture evenly to your baking dish.
Bake for 35-40 minutes, or until golden. Allow to cool slightly before serving.

Notes

Refrigerator: Place leftover stuffing in an airtight container and refrigerate for 3 to 4 days.
Freezer: For longer storage, portion the completely cooled stuffing into a freezer safe container. Keep in mind that freezing may soften some of the crisp bread texture once it is thawed and reheated.
Cut the bread into similar sized cubes: This helps them toast and bake at roughly the same rate.
Dice the apples evenly: Large chunks can stay firmer while tiny pieces practically disappear into the stuffing. An even dice gives you apple in more bites.
Keep the heat low after adding the fruit: The apples only need to begin softening on the stove. They will continue cooking once the stuffing goes into the oven.
Fold the bread gently: Stir just enough to distribute the cider and other ingredients. Aggressive stirring can crush the bread cubes and make the finished stuffing more compact.
Let it rest briefly before scooping: A short rest after baking gives the stuffing time to settle and makes it easier to serve.

Nutrition