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Cranberry Apple Stuffing

Cranberry apple stuffing combines dried cranberries, diced apples, and herbs with buttery bread cubes for a savory-sweet holiday side. It bakes covered, then uncovered until golden on top and 160°F in the center.
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Prep Time 15 minutes
Cook Time 1 hour 2 minutes
Standing and resting 15 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 apples medium, cored and diced
  • 0.75 cup dried cranberries
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 2 eggs large
  • 2 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 12 oz dried unseasoned bread cubes

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery, and cook for 6 to 8 minutes until softened.
  5. Stir in the apples, cranberries, sage, and thyme and cook for 2 minutes.
  6. In a large bowl, whisk together the eggs, broth, salt, and pepper.
  7. Add the bread cubes and skillet mixture to the bowl and toss until evenly moistened.
  8. Let stand for 5 minutes.
  9. Toss again.
  10. Transfer the mixture to the prepared baking dish.
  11. Cover tightly with foil.
  12. Bake for 30 minutes.
  13. Uncover and bake for 20 to 25 minutes until golden on top and the center reaches 160°F.
  14. Rest the stuffing for 10 minutes before serving.

Notes

For an even bake, spread the mixture evenly in the dish and cover it tightly with foil. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use dried unseasoned gluten-free bread cubes.