This Cranberry Apple Walnut Stuffing is a cozy, flavorful, and festive holiday side dish that brings together sweet apples, tart cranberries, warm herbs, and rustic bread baked until golden and crisp on top. It is everything you want in a Thanksgiving stuffing, with soft tender pockets inside and deliciously toasted edges on top. The combination of fruit, herbs, and hearty bread makes each bite feel comforting and full of homemade warmth.
Stuffing is one of the most loved Thanksgiving sides because it feels nostalgic and familiar, but this version adds a bright, seasonal twist. The sweetness of the apples pairs beautifully with cranberry studded bread, and the toasted walnuts add richness and crunch. Rosemary and garlic round out the savory notes, giving this dish a perfect balance of sweet and savory flavors. It is simple to prepare, easy to bake, and always a crowd pleaser on a holiday table.
This stuffing recipe was inspired by my Classic Stuffing and my Cranberry Apple Chutney, and it pairs beautifully with Roast Turkey Breast or Creamy Mashed Potatoes for a complete Thanksgiving menu. Whether you are hosting a big gathering or bringing a dish to a potluck, this stuffing fits right into any fall or winter celebration.
Why You'll Love This Recipe
- Perfect sweet and savory balance. Tart cranberries, sweet apples, warm rosemary, and hearty bread create a stuffing with rich flavor, soft centers, and crisp edges that feels festive, comforting, and holiday ready.
- Simple ingredients, big flavor. Everyday pantry staples blend beautifully when baked together, creating a cozy Thanksgiving stuffing that tastes impressive without requiring complicated steps or specialty ingredients.
- Flexible and customizable. Change the herbs, add nuts, switch the bread, or make it vegetarian. This stuffing adapts easily to different menus and works with almost any holiday main.
- Delicious leftovers. This stuffing reheats wonderfully and tastes even better the next day. Serve it alongside leftovers, in a sandwich, or warmed up with eggs for a cozy post holiday breakfast. I've been enjoying the leftovers with a drizzle of balsamic - it just takes it over the top!
Jump to:
Ingredients and Substitutions
To make this delicious Cranberry Apple Walnut Stuffing, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Used to sauté the onions, apples, garlic, and herbs, adding richness and helping the aromatics caramelize. You can substitute with butter or avocado oil for a slightly different flavor.
- onion - Adds sweet and savory base flavor as it cooks down in a large skillet. Yellow or white onions work best, and you can add a little celery if you want extra veggie flavor.
- apple - Brings natural sweetness and moisture. Use Honeycrisp, Gala, or another firm apple so it holds its shape without turning mushy too quickly.
- garlic - Adds aromatic depth. Use freshly minced garlic or garlic powder in a pinch.
- rosemary - Fresh herbs provide warm flavor. You can replace some of the fresh rosemary with thyme or sage for more traditional stuffing flavor.
- cranberry walnut bread - Builds in sweetness and texture. I used a dense brown loaf, but ciabatta or a crusty baguette also work well. I chose a cranberry walnut bread to make things easier. If you are using plain white bread, simply add ½ cup dried cranberries and ¼ cup toasted walnut pieces (or substitute with pecans or pistachios) to replicate the flavor. Easy peasy.
- egg - Helps bind the stuffing together and creates a custard like texture when baked.
- heavy cream - Adds richness and moisture. Substitute with half and half for a lighter version.
- chicken broth - Keeps the stuffing moist. Use vegetable broth to keep the recipe vegetarian.
- salt and pepper - Enhances all the flavors. Adjust to taste based on the saltiness of your bread.
- melted butter - Optional but delicious for drizzling on top before baking.
- olive oil spray - Helps the top of the stuffing brown and crisp while keeping the surface light.
Equipment
You will also need measuring cups and spoons, a large sauté pan or skillet, mixing bowls, a whisk, a sharp knife, a cutting board, a spoon or spatula for tossing, a small baking dish or 2 quart casserole, and a large baking sheet if toasting bread cubes.
Instructions
- Sauté the aromatics. Heat olive oil in a large pan over medium-high heat. Add onions, season with a pinch of salt and pepper, and sauté until translucent, about 5-7 minutes. Add apples and cook for 3-5 minutes until slightly softened. Stir in garlic and rosemary, cook for 1 minute, then remove from heat.
- Combine the bread and vegetables. Place the cubed bread into a large mixing bowl and pour the cooked onion mixture on top.
- Mix the custard. In a small mixing bowl, whisk together the egg, heavy cream, chicken stock, salt, and pepper. Pour the mixture over the bread and toss well to combine, adding a splash more stock if the bread looks too dry.
- Bake. Transfer the stuffing mixture into a greased small baking pan or 2-quart baking dish. Lightly coat the top with olive oil spray. Bake in a 375°F preheated oven for 30 minutes or until the edges are browned and the top feels set.
- Serve. Serve warm and garnish with extra cranberries if desired.
Expert Tip: Dry Your Bread for Better Texture
Stuffing turns out best when the bread is dry enough to soak up the egg and stock mixture without becoming soggy. If your cranberry walnut bread is very fresh, toast the cubes on a baking sheet (in a single layer) at 325°F for about 10 minutes to dry them slightly. Dry bread acts like a sponge, absorbing moisture evenly and creating a stuffing with a soft interior and crisp edges.
More Tips and Tricks
- Cut the bread into even cubes. Evenly sized pieces ensure the stuffing bakes uniformly and absorbs the custard mixture properly. If the cubes are too large, the center may stay dry, so aim for consistent 1 inch pieces.
- Taste the aromatics before mixing. The onions, apples, garlic, and rosemary are the flavor base. Taste them after sautéing and adjust the seasoning before adding to the bread. This helps your stuffing come out perfectly seasoned.
- Do not skip the rest after baking. Letting the stuffing sit for a few minutes after removing it from the oven helps the custard set and makes scooping easier. This resting time also allows the flavors to meld.
- Add extra stock if needed. Depending on how dry your bread is, you may need a splash more stock. The mixture should feel moist but not wet. If it looks dry, stir in one to two tablespoons more stock.
- Toast the walnuts for better flavor. A quick toast in the oven or skillet deepens their nutty aroma and adds extra crunch. This helps the walnuts stand out against the soft bread and sweet apples.
Recipe Variations
- Classic herb stuffing. Replace the cranberry walnut bread with French bread and use sage and thyme for a traditional flavor profile.
- Sausage stuffing. Brown your favorite sausage and mix it with the bread cubes before baking for a more savory, hearty dish. See our Sausage Stuffing for more instructions.
- Cranberry orange stuffing. Add a teaspoon of orange zest and a splash of orange juice to the custard mixture for a bright citrus twist.
- Walnut pecan mix. Use a combination of walnuts and pecans for deeper nutty flavor and added crunch.
- Apple pear stuffing. Replace half the apple with diced pear for a softer, sweeter variation that works beautifully with rosemary.
- Vegetarian version. Use vegetable stock instead of chicken stock. It keeps the recipe fully vegetarian while still giving you that classic comfort foods vibe that fits beautifully with weeknight dinner menus.
Storage
How to Store
Cool the stuffing completely, then transfer it to an airtight container. Store in the fridge for 3 to 4 days. The flavors deepen as it sits, making it even tastier the next day.
How to Reheat
Reheat in the oven at 325°F until warmed through. Cover with foil if the top is browning too quickly. You can also reheat single servings in the microwave.
How to Freeze
Place leftover stuffing in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven until warmed through.
How to Serve
This Cranberry Apple Walnut Stuffing is perfect for Thanksgiving, Christmas, or any fall or winter dinner. It brings sweetness, texture, and warm herbal flavor to the table and pairs beautifully with roasted meats, gravy, and classic holiday sides. Add a little fresh parsley before serving for color, if desired.
These are my favorite dishes to serve with this bread stuffing:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Apple cranberry stuffing is made by sautéing onions, apples, garlic, herbs, and a little celery (if desired) in a large skillet until softened. Combine them with cubed bread in a large bowl. Whisk together an egg, cream, and stock in a small bowl, then spoon the mixture over the bread, stirring until evenly moistened. Add dried cranberries and walnuts if your bread does not already include them. Transfer to a greased baking dish and bake until the top is golden brown and the center feels set. The bread absorbs the custard mixture and bakes into a soft, flavorful stuffing with crisp edges.
Yes, this stuffing is an excellent make ahead option. You can prepare the entire dish, assemble it in your baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, simply place it in the oven and bake as directed, adding a few extra minutes if it is going in cold. You can also bake the stuffing fully, cool it, and reheat it the next day. Just add a splash of stock before reheating to keep it moist.
Absolutely. If you cannot find cranberry walnut bread, use any sturdy loaf such as sourdough, French bread, or multigrain. To replicate the flavor, add one half cup dried cranberries and one quarter cup toasted walnut pieces to the bowl with the bread cubes. The result will be very close to the original recipe. Make sure the bread is slightly dry so it absorbs the egg and stock mixture properly.
Firm, crisp apples such as Honeycrisp, Granny Smith, Fuji, or Gala hold their shape well during baking. Softer varieties break down and can make the stuffing mushy. Honeycrisp is a great option for sweetness, while Granny Smith brings a subtle tartness that complements the cranberries beautifully.
Dry stuffing usually means the bread did not absorb enough liquid. The moisture level depends on how dry your bread was to begin with. If your mixture looks dry before baking, add an extra splash of stock until the pieces feel evenly moistened. Bread that is too fresh may also resist absorbing liquid, so lightly toasting the cubes helps. During reheating, always add a spoonful of stock to restore moisture without making the stuffing soggy.
More Stuffing Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Cranberry Apple Walnut Stuffing
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Cranberry Apple Walnut Stuffing is a cozy holiday side with apples, cranberries, herbs, and toasted bread baked until golden and delicious.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped into small pieces
- 1 apple, diced
- 2 cloves garlic, minced
- 2 tablespoons rosemary, chopped (or use a mix of rosemary and thyme)
- 1 loaf cranberry walnut bread, cut into 1-inch cubes (*see substitution note below)
- 1 egg
- ⅓ cup heavy cream
- ½ cup chicken stock (add more as needed to moisten the bread)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- olive oil spray or cooking spray
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large pan over medium-high heat. Add onions, season with a pinch of salt and pepper, and sauté until translucent, about 5-7 minutes. Add apples and cook for 3-5 minutes until slightly softened. Stir in garlic and rosemary, cook for 1 minute, then remove from heat.
- Place the cubed bread into a large mixing bowl and pour the cooked onion mixture on top.
- In a small mixing bowl, whisk together the egg, heavy cream, chicken stock, salt, and pepper. Pour the mixture over the bread and toss well to combine, adding a splash more stock if the bread looks too dry.
- Transfer the stuffing mixture into a greased small baking pan or 2-quart baking dish. Lightly coat the top with olive oil spray. Bake for 30 minutes or until the edges are browned and the top feels set.
- Serve warm and garnish with extra cranberries if desired.
Notes
* bread substitution: If you are not using cranberry walnut bread, add ½ cup dried cranberries and ¼ cup toasted walnut pieces to the bread cubes before baking.
How to store: Cool the stuffing completely, then transfer it to an airtight container. Store in the fridge for 3 to 4 days. The flavors deepen as it sits, making it even tastier the next day.
How to reheat: Reheat in the oven at 325°F until warmed through. Cover with foil if the top is browning too quickly. You can also reheat single servings in the microwave.
How to freeze: Place leftover stuffing in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
This recipe was originally published in 2017. It has since been updated with helpful content.
Lilly says
I can't wait to make this. It is so perfect for the holidays.