Description
The comforting aroma of this Cranberry Apple Harvest Stuffing brings the heart of autumn straight to your table. Combining the natural sweetness of apples and cranberries with savory herbs, it’s the perfect side dish for Thanksgiving, Christmas, or any cozy family meal. This stuffing is soft on the inside, golden on top, and beautifully balanced with layers of flavor that capture the essence of the season.
Ingredients
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10 cups cubed day-old bread (French or sourdough works best)
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3 tablespoons unsalted butter
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1 medium yellow onion, finely chopped
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3 celery stalks, finely chopped
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2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
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1 cup dried cranberries
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
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1 teaspoon dried sage
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1 teaspoon dried rosemary
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½ teaspoon salt
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½ teaspoon black pepper
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2 ½ cups vegetable or chicken broth
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2 large eggs, lightly beaten
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2 tablespoons chopped fresh parsley (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Spread cubed bread on a large baking sheet and toast for 10–15 minutes until dry and lightly golden. Set aside to cool.
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In a large skillet, melt butter over medium heat. Add onion and celery; sauté for 5–6 minutes until softened and fragrant.
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Stir in diced apples, thyme, sage, rosemary, salt, and pepper. Cook for another 3–4 minutes until apples begin to soften slightly.
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Transfer toasted bread cubes to a large mixing bowl. Add sautéed mixture and dried cranberries, gently tossing to combine.
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In a separate bowl, whisk broth and eggs together. Slowly pour over the bread mixture, tossing gently to coat. The stuffing should be moist but not soggy.
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Spoon mixture into a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until the top is golden and crisp.
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Garnish with fresh parsley before serving. Serve warm alongside your favorite main dish.
Notes
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Use day-old or toasted bread for the best texture.
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Adjust the amount of broth depending on how dry your bread is.
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For a vegetarian version, use vegetable broth instead of chicken broth.
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For added texture, mix in toasted pecans or roasted butternut squash before baking.
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Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes