Name: Cranberry Apple Stuffing Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 loaf artisan sourdough bread, cut into cubes (about 9-10 cups); 1 1/2 cups diced celery; 1 cup diced yellow onion; 2 Honeycrisp apples, diced; Salt and freshly ground black pepper, to taste; 1/4 cup chopped flat leaf parsley; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh sage, finely chopped; 6 tablespoons unsalted butter; 3/4 cup dried cranberries; 1 egg; 2 cups low sodium chicken broth, plus extra as needed

If you’re searching for that perfect balance of savory and sweet in your holiday sides, you’re going to love this Cranberry Apple Stuffing Recipe. It’s my go-to stuffing because it manages to feel classic but with a fresh twist that always wows my family and guests. Imagine tender sourdough bread cubes mingling with bright, crisp apples, tart cranberries, and fragrant herbs—every bite feels like a cozy fall hug. Stick with me, and by the end of this article, you’ll have everything you need to make this fan-freaking-tastic dish shine on your table!

🤍

Why You’ll Love This Recipe

Perfect Sweet-Savory Harmony: The combo of tart cranberries and sweet apples with savory herbs makes it irresistibly balanced.
Simple to Prep: You’ll find that using artisan sourdough bread adds great texture, and roasting the cubes upfront really elevates the flavor.
Versatile for Any Occasion: While it shines on Thanksgiving, I often make this for family dinners year-round—it’s that crowd-pleasing.
Loaded with Fresh Herbs: Thyme, rosemary, and sage bring a bright, fragrant depth you won’t find in boxed stuffing mixes.

The image shows a close-up of a mixed stuffing with three main visible layers of ingredients. The bottom layer has soft, torn pieces of golden-brown toasted bread with a crisp texture on some edges. The middle layer contains small light yellow chunks of cooked apple and celery, adding a juicy and crunchy look. The top layer is scattered with bright red dried cranberries and green chopped parsley leaves, giving a fresh and colorful touch. All these layers blend closely together, showing a mix of soft, crunchy, and chewy textures. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Apple Stuffing, holiday stuffing with cranberries and apples, savory sweet apple cranberry stuffing, easy holiday stuffing recipe, fall-inspired stuffing

Ingredients You’ll Need

Each ingredient here plays a starring role. The artisan sourdough bread provides a chewy, crusty base that soaks up all those buttery, fruity, and herby flavors perfectly. And using Honeycrisp apples brings a nice crisp sweetness that holds up well during baking, while dried cranberries add those little bursts of tartness I love.

Flat lay of a small rustic loaf of artisan sourdough bread cut into cubes scattered loosely, a few bright green celery stalks diced finely, a small mound of diced yellow onion, two whole uncracked brown eggs with clean shells, a few Honeycrisp apples diced showing their red and yellow skin, a handful of glossy dried cranberries, a small pile of chopped flat leaf parsley, a small bunch of fresh thyme sprigs with tiny green leaves, a few fresh rosemary sprigs with needle-like leaves, a few fresh sage leaves finely chopped showing their soft texture, a small square pat of unsalted butter, and two small white ceramic bowls filled with pale golden chicken broth and diced butter respectively, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Apple Stuffing, holiday stuffing with cranberries and apples, savory sweet apple cranberry stuffing, easy holiday stuffing recipe, fall-inspired stuffing

Artisan sourdough bread: I prefer a day or two old bread for the best texture—it absorbs the broth without turning mushy.
Unsalted butter: Using unsalted gives you control over seasoning, plus it browns nicely for that rich flavor.
Diced celery: Adds a fresh crunch and classic flavor contrast that stuffing fans expect.
Diced yellow onion: Sweetens and deepens the flavor when sautéed just right.
Salt and freshly ground black pepper: Seasoning is key; I always taste as I go to get just the right balance.
Honeycrisp apples: Crisp and sweet, they won’t get mushy and bring that perfect pop of flavor.
Dried cranberries: They add a lovely tart zing and a chewy bite amidst the softness.
Chopped flat leaf parsley: For fresh color and a mild herbaceous note.
Fresh thyme, rosemary, and sage: These herbs are the heart and soul of stuffing, bringing earthy, piney, and savory tones.
Egg: Helps bind everything just enough without making it heavy.
Low sodium chicken broth: Using low sodium lets you better control the saltiness, and the broth is what keeps the stuffing moist and flavorful.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love teaching this basic recipe, but I always encourage you to make it your own! Whether you want to swap out herbs or add a little twist, there are so many ways to personalize this Cranberry Apple Stuffing Recipe to your taste or dietary needs.

Vegetarian variation: I’ve swapped the chicken broth with vegetable broth and it turns out just as delicious without losing any flavor.
Nutty addition: Toasted pecans or walnuts add a wonderful crunch and extra nuttiness I adore for holiday meals.
Spicy twist: A pinch of crushed red pepper flakes or a dash of cayenne can add a subtle heat that wakes up the stuffing beautifully.
Gluten-free adjustment: Using gluten-free bread is an easy swap—just make sure it cubes and toasts well beforehand.

How to Make Cranberry Apple Stuffing Recipe

Step 1: Toast Your Bread Cubes to Perfection

This is a total game-changer. Preheating your oven to 300°F and toasting those sourdough cubes on baking sheets for about 25 minutes (tossing halfway through) creates bread that’s slightly crunchy on the outside but still tender inside—exactly what you want. When I first tried skipping this, the stuffing ended up soggy, so trust me, this step is worth the extra time.

Step 2: Sauté the Veggies and Fruit

Melt butter in a large skillet over medium-high heat and add diced onions and celery with a pinch of salt and pepper. Cook for 7-8 minutes until everything softens and smells amazing. Then stir in the diced apples, cranberries, and your fresh herbs, letting those flavors mingle for a few minutes more. This layering of flavors in the skillet gives the stuffing richness and complexity.

Step 3: Combine Everything Gently

In a big bowl, mix the toasted bread cubes with your sautéed veggie and fruit mix. Beat the egg with chicken broth, then pour it over the bread mixture, folding gently. You want the stuffing moist but not soggy, so don’t be shy about adding a little more broth if it feels dry. This is where your judgment and feel for the mix matter most.

Step 4: Bake it Low and Slow

Transfer the stuffing to a greased 9×13 baking dish, cover with foil, and bake at 325°F for 15 minutes. Then remove the foil and bake another 20 minutes to get the top beautifully golden and slightly crisp. Watching it brown in the last stretch always gets me excited because that crust is magic.

👨‍🍳

Pro Tips for Making Cranberry Apple Stuffing Recipe

Day-Old Bread is Best: Using bread that’s not fresh helps it toast up crisp without turning to mush after adding broth.
Don’t Overload the Broth: Start with 2 cups but be ready to add ¼ to ½ cup more; the bread’s absorbency can vary.
Fresh Herbs Are Crucial: I learned that using fresh thyme, rosemary, and sage instead of dried herbs makes all the difference in flavor intensity.
Use Foil to Trap Moisture: Covering the baking dish early on keeps the stuffing moist and soft inside before crisping it uncovered.

How to Serve Cranberry Apple Stuffing Recipe

Cranberry Apple Stuffing Recipe - Serving

Garnishes

I usually sprinkle a little extra chopped parsley on top right before serving because it brightens the colors and freshens the flavor. Sometimes, I add a few fresh thyme sprigs for that rustic look and a subtle herbal boost that brings everything full circle.

Side Dishes

This stuffing pairs beautifully with roasted turkey (classic for a reason!), glazed ham, or even roasted chicken. I like serving it alongside steamed green beans or glazed carrots—they add sweetness and color that complement the fruity notes in the stuffing.

Creative Ways to Present

For holiday dinners, I sometimes bake the stuffing inside small ramekins to give everyone their own individual portion, making the presentation feel extra special. Another hit is baking it inside a hollowed-out pumpkin or squash—it looks stunning and adds a hint of extra fall flavor.

Make Ahead and Storage

Storing Leftovers

I usually place leftovers in an airtight container and keep them in the fridge for up to four days. This stuffing reheats wonderfully without drying out, which is a lifesaver for busy weeknights after the holidays.

Freezing

Freezing this stuffing is totally doable! Just cool it completely, then pack it tightly into a freezer-safe container. It keeps well for up to 3 months. When I froze it the first time, I was nervous about texture, but it actually reheated quite nicely with just a bit of extra broth added in.

Reheating

To reheat, I cover the stuffing with foil and warm it in a 350°F oven for about 20-25 minutes until hot throughout. If it looks a little dry, I drizzle a teaspoon or so of broth over the top before reheating to keep it moist and fresh.

FAQs

Can I make this Cranberry Apple Stuffing Recipe vegan?

Absolutely! Swap out the butter for a plant-based alternative and use vegetable broth instead of chicken broth. You can also omit the egg or replace it with a flax or chia egg to maintain binding. The fresh herbs and fruit keep the flavor vibrant even without animal products.
What bread works best in this stuffing?

Artisan sourdough bread is ideal because it has a sturdy crust and a chewy interior that holds up well when soaked in broth. If you don’t have sourdough, rustic country bread or French bread would also work fine. Avoid very soft sandwich bread, which tends to get mushy.
Can I prepare this stuffing a day ahead?

Yes! You can assemble the stuffing the day before, cover it well, and refrigerate. When you’re ready to bake, take it out of the fridge while your oven preheats, then bake as directed. You might need to add a little extra broth if it seems dry after refrigeration.
How do I know if my stuffing is done baking?

The stuffing is done when it’s heated through in the center, and the top is golden brown and slightly crisp. Also, the edges should pull away slightly from the sides of the baking dish. If it looks too dry before the baking time is up, add a little broth and cover it back up to retain moisture.

Final Thoughts

I absolutely love how this Cranberry Apple Stuffing Recipe brings together those cozy, nostalgic flavors with a fresh twist everyone asks for seconds on. It’s one of those dishes where you feel the love and care in every bite, and I’ve found it makes holiday meals—even casual dinners—a little more special. If you try it, I’d bet you’ll keep this recipe in your rotation for years to come, just like I have. So gather your ingredients, roll up your sleeves, and get ready to impress with this delicious stuffing that tastes like home.