Marry This Apple-Cranberry Stuffing is the quintessential side dish for any holiday feast. It’s a savory and moist recipe, loaded with sweet apples, tart cranberries, and fragrant herbs, all baked until it has a perfectly golden, crispy top. This classic dressing is a crowd-pleasing favorite, ready in about an hour and a half.
Jump to RecipeApple-Cranberry Stuffing Recipe Ingredients
- 1 (16-oz.) loaf dense country white bread, cut into 3/4-inch cubes (about 14 cups)
- 3/4 cup salted butter
- 2 medium onions, chopped
- 4 stalks celery, chopped
- 3 small Gala apples, chopped
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 2 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground black pepper
- 1/2 cup white wine
- 4 cups low-sodium chicken or turkey broth, divided
- 1 cup dried cranberries
- 1 cup fresh parsley, chopped
- Cooking spray
How To Make Apple-Cranberry Stuffing
- Dry the Bread: The day before, or up to two days ahead, spread the bread cubes on two baking sheets. Let them sit out on the counter, uncovered, to dry out for 24 to 48 hours. Alternatively, toast them in a 300°F oven for 35 to 40 minutes, stirring occasionally, until evenly dry. Let cool completely.
- Prep Oven and Sauté Vegetables: When you’re ready to cook, preheat the oven to 375°F. In a large Dutch oven or skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until the onions begin to soften.
- Cook Apples and Make Broth: Add the apples to the skillet and cook for about 5 minutes more, until they begin to soften. Add the sage, thyme, and salt, and stir to combine.
- Combine and Bake: Add 3 1/2 cups of the broth to the Dutch oven. Bring it to a simmer and cook for 6 to 7 minutes, until the apples are just tender. Remove from the heat.
- Assemble and Bake: In a very large bowl, place the dried bread cubes. Stir the dried cranberries into the hot broth mixture, then slowly ladle the broth over the bread cubes, tossing frequently to ensure even coverage. If the mixture seems too dry, add the remaining 1/2 cup of broth. Stir in the fresh parsley and taste for salt.
- Bake the Stuffing: Transfer the mixture to a large, greased casserole pan (such as a 9×13-inch dish). Bake, uncovered, for 35 to 40 minutes, until the top is golden brown and crisp. Let it rest for at least 10-20 minutes before serving.
Recipe Tips
- How to get the perfect texture? The most important secret is to use very dry, stale bread. This helps the bread cubes absorb the rich broth without turning into complete mush, giving the final stuffing a perfect soft but not soggy texture.
- Why not add all the broth at once? Different breads have different levels of absorbency. By adding the broth gradually and tossing, you can control the moisture level and ensure you don’t end up with a watery stuffing.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead holiday side dish. You can toast the bread up to three days in advance. You can also assemble the entire unbaked stuffing a day ahead, store it covered in the fridge, and then bake it just before dinner (you may need to add 10-15 minutes to the baking time).
- How can I customize this? This is a great base recipe. For a more savory version, you can add 1 pound of cooked and crumbled breakfast sausage to the bread mixture. For a nutty crunch, add 1 cup of toasted, chopped pecans.
What To Serve With Apple-Cranberry Stuffing
This is a classic holiday side dish that is a staple for a reason. It is the perfect accompaniment to:
- A Thanksgiving Roast Turkey
- A glazed Holiday Ham
- A simple Roasted Chicken
- It’s also delicious on its own with a drizzle of gravy!
How To Store Apple-Cranberry Stuffing
- Refrigerate: Cover the cooled stuffing tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the stuffing in a 350°F oven, covered with foil, for 15-20 minutes, until warmed through. This will help re-crisp the top.
Apple-Cranberry Stuffing Nutrition Facts
- Serving: 1 serving
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 10g
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 1350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Technically, “stuffing” is cooked inside the cavity of the bird, while “dressing” is cooked separately in a casserole dish. However, the terms are now used interchangeably for this classic side dish, regardless of how it’s cooked.
A soggy stuffing is almost always the result of using bread that was too fresh and soft, or from adding too much liquid. Using thoroughly dried bread cubes and adding the broth mixture gradually is the key to preventing this.
A firm apple that holds its shape and has a balance of sweet and tart is perfect. Gala, as suggested, is a great choice. Honeycrisp, Braeburn, or a mix of Granny Smith and a sweeter apple also work wonderfully.
Try More Recipes:
Apple-Cranberry Stuffing Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings20
minutes1
hour20
minutes450
kcalA classic, savory, and moist holiday stuffing loaded with sweet apples, tart dried cranberries, and fresh herbs, all baked until it has a perfect golden, crispy top.
Ingredients
1 large loaf of country white bread, cubed and dried
3/4 cup salted butter
2 onions, 4 stalks celery, 3 small Gala apples
1/2 cup white wine & 4 cups chicken or turkey broth
1 cup dried cranberries
1 cup fresh parsley
Spices: Sage, thyme, salt, pepper.
Directions
- Dry out the bread cubes for 1-2 days on baking sheets, or toast in a 300°F oven for 35-40 minutes.
- Preheat oven to 375°F. In a large Dutch oven, melt the butter and sauté the onion and celery until soft. Add the apples and cook for 5 more minutes.
- Stir in the sage, thyme, and salt. Add the wine and reduce by half.
- Add 3 1/2 cups of the broth and simmer for 6-7 minutes. Remove from heat and stir in the cranberries.
- In a very large bowl, slowly pour the hot broth mixture over the dried bread cubes, tossing to moisten. Add more broth if needed. Stir in the parsley.
- Transfer the mixture to a large, greased casserole dish.
- Bake for 35 to 40 minutes, until the top is golden brown and crisp.
Notes
- Dry Bread is Essential: The most important tip for this recipe is to use very dry, stale bread cubes. This is the non-negotiable secret to a stuffing that is moist, not soggy.
- Don’t Clean the Pan: For the most flavorful result, build your broth mixture in the same pan you used to sauté the vegetables.
- Make it Ahead: This is a perfect make-ahead holiday side. You can toast the bread days in advance and assemble the entire unbaked casserole a day before.
- Taste Before You Bake: Don’t be shy about tasting the moistened bread mixture before it goes into the oven. Adjust the salt and pepper to your liking for a perfectly seasoned final
