Classic Cranberry Apple Stuffing Recipe for Holiday Dinners

When the holiday season arrives, there are certain dishes that feel absolutely non-negotiable—stuffing being one of them. But if you’re searching for a recipe that elevates your classic stuffing into something festive, fragrant, and unforgettable, this Classic Cranberry Apple Stuffing is exactly the dish to bring to your Thanksgiving or Christmas table. It’s warm, cozy, slightly sweet, deeply savory, and bursting with the nostalgic flavors that instantly say “holiday dinner.”

This upgraded version of traditional stuffing is loaded with seasonal apples, tart dried cranberries, aromatic onions, earthy herbs, and buttery toasted bread. Whether you enjoy stuffing inside the turkey or baked separately in a casserole dish, this recipe delivers a perfect balance of texture and flavor. With crisp edges, a soft center, and pops of sweet-tart fruit, it’s a side dish that stands out while still tasting like the comforting classic everyone expects.

In this comprehensive guide, we’ll walk through the ingredients, the step-by-step method, the best bread varieties to use, tips for customizing flavor, and how to assemble this dish ahead of time for stress-free holiday cooking. Plus, you’ll get storage tips, reheating instructions, and serving suggestions that make this stuffing a versatile addition to any festive spread.

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Why This Cranberry Apple Stuffing Is the Perfect Holiday Side

Most stuffing recipes fall into two categories: classic herb stuffing and sweeter fruit-enhanced versions. This recipe marries both styles beautifully. The apples provide a fresh juiciness and natural sweetness, while dried cranberries add little bursts of tart flavor that balance the savory herbs and onions. It’s both rustic and refined, making it ideal for everything from small family dinners to large holiday gatherings.

Another major benefit of this recipe is its flexibility. You can easily adapt it for vegetarian, vegan, or gluten-free diets. You can make it ahead, bake it separately, or use it inside poultry. The ingredients are simple, familiar, and easy to find—yet the result tastes gourmet and picture-perfect on any holiday table.

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Best Bread for Stuffing

The bread is the foundation of any stuffing. For the best texture, choose a loaf with structure and flavor:

• Sourdough – adds tanginess and holds its shape during baking
• French bread – sturdy crumb, crisps beautifully
• Brioche or challah – richer flavor for a softer, slightly sweeter stuffing
• Italian loaf – neutral, versatile, and ideal for large batches

Whatever you choose, make sure the bread is dry. Dry bread absorbs broth and butter more evenly, creating a stuffing that’s moist inside but never soggy.

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Ingredients

To Make Classic Cranberry Apple Stuffing, You’ll Need:

• 10 cups dry bread cubes (about 1 large loaf)
• 1 cup dried cranberries
• 2 large apples, peeled and chopped (Honeycrisp or Gala work well)
• 1 medium onion, finely diced
• 3 celery stalks, diced
• 1 ½ cups chicken broth or vegetable broth
• ½ cup unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried sage (or 1 tbsp fresh chopped)
• 1 tsp dried thyme (or 1 tbsp fresh chopped)
• ½ tsp dried rosemary (or 1 tsp fresh chopped)
• 2 eggs, lightly beaten (optional, for richer structure)
• Fresh parsley for garnish

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Instructions

1. Prepare the bread:
   Preheat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and toast for 15–20 minutes, stirring once, until dry but not browned. Set aside.
2. Cook the vegetables:
   In a large skillet, melt the butter over medium heat. Add onions and celery, cooking until soft and fragrant—about 8 minutes.
3. Add apples and garlic:
   Stir in the chopped apples and minced garlic. Cook another 5 minutes until the apples begin to soften.
4. Season the mixture:
   Add salt, pepper, sage, thyme, and rosemary. Stir well so the seasonings distribute evenly.
5. Combine bread and mixture:
   Place the dried bread cubes in a large mixing bowl. Pour the warm vegetable-apple mixture over the bread and toss.
6. Add cranberries:
   Fold in the dried cranberries for a vibrant pop of flavor and color.
7. Add broth:
   Slowly pour the broth over the stuffing mixture, tossing gently until everything is moistened. You may not need all the broth depending on your bread type.
8. Add eggs (optional):
   Stir in the beaten eggs if you want a richer, more cohesive stuffing texture.
9. Transfer to baking dish:
   Spoon the stuffing into a greased 9×13” casserole dish, spreading it evenly.
10. Bake:
    Raise oven temperature to 350°F (175°C). Bake uncovered for 35–45 minutes until the top is golden and slightly crisp.
11. Garnish and serve:
    Sprinkle with fresh parsley and serve warm.

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Tips for the Best Stuffing

• Toast the bread well to avoid a gummy texture.
• Use fresh herbs whenever possible for the most aromatic results.
• Taste and adjust salt before baking since broth saltiness varies.
• Add more broth if you like a moist, soft stuffing.
• Add nuts like pecans or walnuts if you want crunch.
• Swap dried cranberries for dried cherries or apricots for a different twist.

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Variations

1. Sausage Cranberry Apple Stuffing

Brown 1 pound of Italian sausage and add it to the mixture for a heartier dish.

2. Gluten-Free Version

Use gluten-free bread and reduce broth slightly since GF bread absorbs differently.

3. Vegan Version

Swap butter for vegan butter and use vegetable broth; omit the eggs.

4. Apple-Only Stuffing

Skip the cranberries for a purely savory-sweet apple version.

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Make-Ahead Instructions

1–2 days ahead:
Prepare all components, mix together, then refrigerate until ready to bake. Add a splash of broth right before placing in the oven.

Freezer-friendly:
Assemble but do not bake; freeze up to 1 month. Thaw overnight and bake as directed.

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How to Serve

Cranberry Apple Stuffing pairs perfectly with:

• Roast turkey
• Chicken
• Pork loin
• Ham
• Holiday vegetable sides
• Gravy and cranberry sauce

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Storage & Reheating

• Refrigerator: Up to 4 days
• Freezer: Up to 1 month
• Reheat: Bake at 350°F (175°C) for 15 minutes with a splash of broth to refresh moisture