How to make apple cranberry stuffing?

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.

Can I make this stuffing ahead of time?

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.

Can I use regular bread instead of cranberry walnut bread?

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.

What apples work best for stuffing?

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.

Why is my stuffing dry?

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.

Cranberry Apple Walnut Stuffing

Description

Cranberry Apple Walnut Stuffing is a cozy holiday side with apples, cranberries, herbs, and toasted bread baked until golden and delicious.

Ingredients

Scale

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
1/3 cup heavy cream
1/2 cup chicken stock (add more as needed to moisten the bread)
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
olive oil spray or cooking spray

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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 1/2 cup dried cranberries and 1/4 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