Apple Cranberry Stuffing

Thanksgiving has a way of bringing everyone to the table, and for me, it’s never complete without a big, hearty dish of stuffing. This Apple Cranberry Stuffing combines the warm, comforting flavors of a classic stuffing recipe with a bright, tangy twist from fresh cranberries and crisp apples. Every bite has that perfect balance of sweet, savory, and earthy flavors, making it a standout side that even your pickiest eaters will go back for seconds.

What I love most about this homemade Thanksgiving stuffing recipe is how versatile it is. You can bake it alongside your turkey, serve it in individual cranberry stuffing balls for a fun appetizer, or even make it a day ahead and reheat it before the big meal. The mix of tender bread, sautéed onions, celery, tart cranberries, and juicy apples is so comforting, and it fills the kitchen with the kind of aroma that instantly makes you feel cozy and festive.

This recipe leans into the flavors of traditional stuffing recipes, but the addition of fresh apples and cranberries gives it a modern twist without losing that classic charm. It’s rich in texture, with soft bread soaking up all the savory juices and little bursts of cranberry sweetness throughout. Honestly, once you taste it, you’ll understand why this version has become a favorite in my family during the holidays.

I also love that this recipe is approachable for cooks of any level. Whether you’re trying to figure out how to make stuffing for Thanksgiving for the first time or you’ve been making variations for years, this dish is simple to pull together with ingredients you probably already have on hand. And if you’re looking for cranberry stuffing recipes to impress your guests, this one easily takes center stage at any table.

Why You’ll Love It

• Bursting with Flavor in Every Bite – The combination of tart cranberries and sweet apples gives this stuffing a bright, fresh twist that keeps each bite exciting. It’s a delightful balance that elevates a classic stuffing recipe without overcomplicating it.
• Perfect for Any Thanksgiving Table – Whether you’re serving a small family dinner or a large holiday feast, this homemade Thanksgiving stuffing recipe scales beautifully. It works just as well in a large casserole as it does in individual cranberry stuffing balls for a fun, bite-sized option.
• Comforting and Cozy – The warm, savory aroma of sautéed onions, celery, and herbs mixed with tender bread is instantly comforting. It’s one of those dishes that makes your kitchen feel like home and brings everyone together around the table.
• Versatile and Make-Ahead Friendly – You can prep this stuffing a day ahead and bake it just before serving, making it ideal for busy holiday cooking. It even reheats beautifully, so no one has to worry about leftovers going to waste.
• A Fresh Take on Tradition – While it honors the flavors of traditional stuffing recipes, the apples and cranberries give it a modern, festive twist. It’s a great way to keep the essence of a classic Thanksgiving side while adding something new and memorable.

Ingredient List

For the Stuffing:

• 10 cups day-old bread, cubed (about 1 loaf; sourdough or white bread works best)
• 2 medium apples, peeled, cored, and diced
• 1 cup fresh cranberries
• 1 large onion, finely chopped
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 1/2 cups chicken or vegetable broth
• 2 tsp fresh sage, chopped (or 1 tsp dried)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Optional Add-Ins:

• 1/2 cup chopped walnuts or pecans for crunch
• 1/2 cup dried cranberries if you want extra sweetness
• 1/2 cup cooked sausage for a meaty twist

Ingredient Notes

• Bread: I always use slightly stale bread for stuffing—it soaks up all the broth perfectly without turning mushy. Sourdough gives a little tang that’s heavenly with the cranberries.
• Apples: Gala or Honeycrisp are my go-to—they’re sweet but still hold their shape after baking.
• Cranberries: Fresh is best here! They add a nice pop and a hint of tartness that balances the richness.
• Butter: Don’t skip it! I like using unsalted so I can control the seasoning, but a little extra butter makes everything taste more indulgent.
• Herbs: Fresh herbs make a huge difference. Thyme and sage bring out the classic stuffing flavors, so don’t skip them even if you’re tempted to simplify.

Kitchen Equipment Needed

• Large Skillet or Sauté Pan – For cooking the onions, celery, garlic, and apples; I love using my heavy-bottomed skillet because it distributes heat evenly.
• Large Mixing Bowl – To toss all the bread cubes, fruits, herbs, and broth together; I always use a glass bowl so I can see everything mixing nicely.
• Measuring Cups and Spoons – For precise seasoning and liquid measurements; I keep a set of stainless steel ones that never warp.
• Baking Dish (9×13 inches or similar) – Perfect for baking the stuffing; I prefer a ceramic dish because it keeps the edges beautifully golden.
• Wooden Spoon or Silicone Spatula – For gently mixing the stuffing without breaking the bread too much; my silicone spatula is my favorite for flexibility.
• Aluminum Foil – Optional, to cover the stuffing while baking for extra moistness; I always keep a roll handy for baking tricks.

Instructions

Step 1: Prepare the Bread

• Cube your day-old bread into roughly 1-inch pieces.
• Spread the cubes on a baking sheet and let them sit out for about 30 minutes if they’re not quite stale. This helps them soak up the broth without getting soggy.
• Pro Tip: For extra flavor, you can toast the bread cubes lightly in the oven at 350°F for 10 minutes before mixing—they get a nice golden crunch.

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Step 2: Sauté the Aromatics

• In a large skillet, melt the butter over medium heat.
• Add the chopped onion, celery, and garlic. Sauté for 5–7 minutes until soft and fragrant.
• Stir in the diced apples and cook another 3 minutes until slightly tender.
• Pro Tip: Keep stirring occasionally to prevent the garlic from browning too fast—it can turn bitter.

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Step 3: Add Herbs and Seasoning

• Sprinkle in the chopped sage, thyme, salt, and pepper.
• Mix everything thoroughly so the herbs coat the vegetables and apples evenly.
• Pro Tip: Fresh herbs really elevate the flavor, so don’t skimp here.

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Step 4: Combine Bread and Fruit

• In a large mixing bowl, add the cubed bread and fresh cranberries.
• Pour the sautéed mixture over the bread and toss gently until everything is evenly distributed.
• Slowly drizzle the broth over the bread while stirring gently to moisten evenly.
• Pro Tip: Add the broth gradually—your bread should be moist but not swimming in liquid.

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Step 5: Bake the Stuffing

• Preheat your oven to 350°F (175°C).
• Transfer the stuffing into a greased 9×13-inch baking dish and spread it evenly.
• Cover loosely with foil and bake for 25 minutes.
• Remove the foil and bake another 15–20 minutes until the top is golden brown and slightly crispy.
• Pro Tip: For a fun twist, scoop portions into muffin tins to make cranberry stuffing balls—they bake faster and make adorable individual servings.

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Step 6: Finish and Serve

• Sprinkle chopped parsley over the baked stuffing for a fresh, vibrant touch.
• Serve warm alongside your turkey, gravy, or roasted vegetables.
• Pro Tip: Let it rest for 5 minutes before serving to help the flavors settle and make it easier to scoop.

Tips and Tricks for Success

• Use Day-Old Bread – Fresh bread can make stuffing too mushy; slightly stale bread soaks up the broth perfectly.
• Don’t Overmix – Gently toss the bread with the liquid and vegetables to keep chunks intact and maintain texture.
• Adjust Seasoning Gradually – Taste before baking and tweak salt, pepper, or herbs for your preferred flavor.
• Add Cranberries Last if Using Dried – This prevents them from getting too chewy or sinking to the bottom.
• Cover During Baking – Foil helps retain moisture, then remove it for a golden, crispy top.

Ingredient Substitutions and Variations

• Bread: Use whole wheat, sourdough, or cornbread for different textures and flavors.
• Apples: Swap Gala or Honeycrisp for Fuji or Granny Smith if you like a tarter bite.
• Cranberries: Dried cranberries work too; soak them in warm water or juice for 10 minutes to plump them up.
• Broth: Vegetable broth can replace chicken broth for a vegetarian version.
• Add-Ins: Toss in cooked sausage, pancetta, or roasted nuts for extra richness and crunch.
• Herbs: Mix in rosemary or marjoram for a slightly different herb profile without losing the classic stuffing vibe.

Serving Suggestions

• I love serving this Apple Cranberry Stuffing alongside roasted turkey and a drizzle of gravy—it’s the perfect balance of savory and sweet!
• Spoon it into individual cranberry stuffing balls for a fun appetizer at holiday gatherings—everyone always asks for seconds.
• Pair it with roasted vegetables like Brussels sprouts or carrots to add extra color and texture to the plate.
• Serve it next to a simple green salad with a light vinaigrette—it cuts through the richness and keeps the meal feeling fresh.
• For a cozy weeknight twist, enjoy leftovers inside a warm turkey sandwich with a smear of cranberry sauce—comfort food at its finest!

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Stuffing freezes well for up to 2 months; thaw in the refrigerator before reheating.
• Reheat in Oven: Place in a baking dish, cover with foil, and bake at 350°F for 15–20 minutes until warmed through.
• Reheat in Microwave: Scoop individual portions onto a microwave-safe plate, cover loosely, and heat in 1–2 minute intervals until hot.
• Crispy Top Tip: For a golden, crunchy top on leftovers, remove foil for the last 5 minutes of oven reheating.

Frequently Asked Questions

Can I make this stuffing ahead of time?

Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Bake it just before serving for the freshest flavor and texture.

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work perfectly. I recommend soaking them in warm water or juice for about 10 minutes to plump them up before mixing into the stuffing.

Can I make this stuffing vegetarian?

Definitely! Simply swap the chicken broth for vegetable broth, and leave out any meat add-ins like sausage. It’s still full of flavor and just as comforting.

How do I get a crispy top on my stuffing?

Cover the stuffing with foil for most of the baking time, then remove the foil for the last 15–20 minutes. This gives you a golden, slightly crispy top without drying out the inside.

Can I turn this into cranberry stuffing balls?

Yes! Scoop portions into muffin tins or roll them into balls, then bake for 15–20 minutes. They’re perfect for appetizers or bite-sized servings.

How long will leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

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Did you try this Apple Cranberry Stuffing? Let me know in the comments how it turned out—I love hearing about your Thanksgiving creations!