Description

This Apple Cranberry Walnut Stuffing is a cozy and flavorful side dish that brings together the best of fall flavors. It combines tender bread cubes with crisp apples, tart cranberries, and toasted walnuts, all seasoned with aromatic herbs. Perfect for family gatherings or comforting dinners, this dish offers a balance of sweet and savory in every bite. It’s simple to prepare, make-ahead friendly, and pairs beautifully with roasted poultry or vegetable mains.

Ingredients

Scale

10 cups day-old bread cubes (French or sourdough)
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 celery stalks, diced
2 crisp apples (Honeycrisp or Granny Smith), peeled and diced
1 cup dried cranberries
¾ cup chopped walnuts, toasted
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon rosemary, finely crushed
¼ cup chopped fresh parsley
2 cups vegetable or chicken broth
2 large eggs, lightly beaten
Optional: ½ cup diced mushrooms or ½ cup chopped carrots

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Instructions

Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on two baking sheets and toast for 10–15 minutes, stirring halfway through, until lightly golden and dry. Remove from oven and transfer to a large bowl.
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened and fragrant, about 5–7 minutes. Stir in the diced apples and cook for another 3–4 minutes until slightly tender but not mushy.
Add the cranberries and toasted walnuts to the skillet and cook for 1–2 minutes, stirring occasionally to combine and warm the ingredients. Pour this mixture over the toasted bread cubes.
Add the salt, pepper, thyme, sage, rosemary, and parsley to the bowl. Gently toss until everything is evenly combined and the bread is coated with flavor.
In a separate bowl, whisk together the broth and eggs. Gradually pour the mixture over the bread, tossing gently after each addition until the bread is evenly moistened. Adjust the amount of broth if needed — the bread should be damp but not soggy.
Grease a 9×13-inch baking dish with butter or oil. Spoon the stuffing mixture into the dish, cover with foil, and bake for 25 minutes.
Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and crisp.
Let the stuffing rest for 10 minutes before serving. Garnish with extra parsley if desired and serve warm.

Notes

Use day-old bread for best texture; it soaks up broth without becoming mushy.
Toasting the bread before assembly prevents sogginess and adds flavor.
For a vegetarian version, use vegetable broth instead of chicken broth.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Add extra broth before reheating to restore moisture.
Serve with roasted chicken, turkey, or vegetables for a balanced meal.

Prep Time: 25 minutes
Cook Time: 50 minutes