Cranberry Apple Stuffing
Transform your holiday table with this irresistible Cranberry Apple Stuffing, a perfect balance of sweet, savory, and herby flavors. This classic side dish gets an elegant twist with tart dried cranberries, crisp green apple, and fragrant fresh herbs like rosemary, thyme, and sage, all folded into hearty cubes of day-old sourdough or French bread. Moistened with a flavorful blend of broth and lightly beaten eggs, this stuffing is baked to golden perfection with a delightfully crisp top. Easy to prepare in under 20 minutes of prep time, it’s ideal for Thanksgiving, Christmas, or any festive gathering. Serve this crowd-pleasing dish alongside roasted turkey or as a standalone vegetarian option by using vegetable broth. Garnish with fresh parsley for an extra pop of color and freshness!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 1 large green apple, peeled, cored, and diced
- 1 teaspoon fresh rosemary, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon sage, chopped
- 1 cup dried cranberries
- 2.5 cups chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 cups day-old bread, cubed (sourdough or French bread works well)
- 2 large eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a large baking dish or casserole with butter or nonstick spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the diced apple, rosemary, thyme, and sage. Cook for an additional 3-4 minutes, or until the apples start to slightly soften.
Add the dried cranberries to the skillet and stir to combine. Remove from heat.
In a large mixing bowl, combine the cubed bread with the cooked vegetable-apple mixture. Toss gently to evenly distribute the ingredients.
In a separate bowl, whisk together the broth, salt, black pepper, and beaten eggs until well combined.
Slowly pour the broth mixture over the bread mixture, tossing as you go to ensure all the bread is evenly moistened. The mixture should be slightly wet but not soggy; adjust with additional broth if needed.
Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 22.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
