Apple Cranberry Stuffing
This colorful apple and cranberry stuffing brings a bright, slightly sweet contrast to savory mains. It pairs especially well with roast turkey, baked chicken, or pork, and makes a festive side for holiday dinners. The combination of tart apples, chewy cranberries and aromatic herbs yields a balanced, comforting dish that can be made ahead and reheated with excellent results.
Course: Side Dish
Cuisine: American
Servings: 8 cups
Ingredients
- 1/2 c. butter
- 2 c. celery, chopped
- 1 c. onion, chopped
- 1 tsp. dried thyme leaves
- 1 tsp. dried rosemary leaves
- 1 tsp. parsley flakes
- 2 tart apples, cored and chopped
- 1 1/4 c. dried cranberries
- 1 tsp. grated orange peel (optional)
- 4 c. unseasoned dry bread cubes
- 1 c. chicken broth
Instructions
- In a skillet over medium heat, melt the butter. Add the chopped celery and onion and sauté until the vegetables are softened, about 5 minutes. Stir occasionally so the onions turn translucent but do not burn.
- Remove the skillet from the heat. Stir in the dried thyme, rosemary, and parsley, then fold in the chopped apples and dried cranberries. If using, add the grated orange peel for a fresh citrus note.
- Place the bread cubes in a large mixing bowl. Pour the fruit and vegetable mixture over the bread, then add the chicken broth. Toss gently until the bread is evenly coated and the ingredients are combined. Allow the mixture to sit a few minutes so the bread absorbs the broth.
- Butter a 13 x 9-inch baking dish and transfer the stuffing mixture into the dish, spreading it evenly. Cover the dish with foil and bake in a 325°F (163°C) oven for 35–40 minutes, or until heated through. Remove the foil for the last 5–10 minutes if you prefer a lightly browned top.
Notes & Tips
Make-ahead: You can prepare the mixture up to the point of baking, cover it tightly, and refrigerate for a day. When ready to serve, bring the dish to room temperature briefly, then bake as directed—add a few extra minutes to the baking time if the stuffing is cold from the fridge.
Texture: For a moister stuffing, add an extra 1/4 to 1/2 cup of chicken broth. If you prefer a firmer texture, use slightly less broth or bake a few minutes longer with the foil removed.
Flavor variations: Toasted chopped nuts such as pecans or walnuts can add crunch, and a splash of apple cider or a tablespoon of maple syrup will enhance the fruity notes. If you need a vegetarian option, substitute vegetable broth for the chicken broth.
Serving: This stuffing is excellent served alongside roasted meats and pairs well with simple pan sauces or pan drippings. Leftovers reheat well in a covered casserole dish in a 325°F oven until warmed through, or in a covered skillet on low heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Presentation: For a festive touch, sprinkle a few extra dried cranberries on top after baking or add a scattering of fresh chopped parsley for color just before serving.