Cranberries, apples, and pecans…oh my! This stuffing is bursting with fall flavor.
As someone who doesn’t love roasted turkey, the sides at a typical holiday meal are where I get really excited. The mashed potatoes, cranberry sauce, sweet potatoes, and, of course, the stuffing are the stars of the show. While a box of premade stuffing mix is certainly convenient, homemade stuffing is so much better and worth a little more effort! One of my favorite showstopper stuffing recipes is cranberry stuffing. It takes regular stuffing to a whole new level.
When you spoon a helping of cranberry stuffing onto your plate, you are getting a mini cornucopia of flavors and textures. Too often, stuffing is ho-hum: a mound of soggy-ish bread cubes and seasoning, destined to be covered with lots of gravy. Totally forgettable. Cranberry stuffing is studded with vibrant cranberries, diced apple, and toasted pecans—in addition to the bread cubes, celery, onion, and savory herbs.
You will love cranberry stuffing when you need a delicious side for a holiday dinner or even just a fall-inspired dish for dinner. It is hearty, flavorful, and colorful. For the holidays, or any busy time, you can make this stuffing in advance, no problem. Just assemble, refrigerate overnight and bake the next day. It may be a special occasion dish, but cranberry stuffing is not fussy or difficult to make!
What kind of apple should I use?
Choose an apple variety like Honeycrisp or Granny Smith; both are widely available and cook well (read: they don’t turn to mush when baked). Avoid varieties like Golden Delicious, Red Delicious, or McIntosh. Personally, I like Granny Smith because of the tartness that matches the zing of the dried cranberries; if you prefer a little more sweetness, go for Honeycrisp.
How do I store leftovers?
Cover the cooled leftovers with plastic wrap or rehome in an airtight container. Store in the refrigerator for up to 3-4 days. You can also place leftovers (in a freezer-safe container) in the freezer and store for up to 2-3 months. To serve from the fridge, simply reheat in the microwave until warm. To serve from frozen, thaw overnight in the fridge and then reheat in the microwave.
Serving suggestions
For the holidays, serve cranberry stuffing with your favorite roasted meat. You can serve it alongside a traditional bone-in roast turkey, or if you have a smaller crowd, serve it with Brined Turkey Breast. Cranberry stuffing also tastes delicious with Roast Chicken—this one cooks in your cast iron skillet and is delectably crisp on the outside! The roast chicken is an especially nice option for a regular weeknight dinner. For the ultimate comfort food meal, round it out with Slow-Cooker Mashed Potatoes and a salad.
Cranberry Stuffing
Ingredients
- 1 16-ounce loaf white bread cut into cubes (about 10 cups)
- 6 tablespoons unsalted butter divided
- 1 large apple cored and chopped
- 2 celery ribs diced
- 1 large onion chopped
- 1 1/2 teaspoons fresh sage chopped
- 1 1/2 teaspoons fresh thyme leaves
- 3 tablespoons fresh parsley chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 1/2 cup chopped pecans
- 1 cup dried cranberries
- 2 1/2 cups low-sodium vegetable broth
Instructions
- Spread the bread cubes in a single layer on a baking sheet. Let them sit uncovered overnight or toast in a 200°F oven for 18-22 minutes until slightly dry.
- Preheat the oven to 350°F. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped apple, celery, and onion. Cook for about 8 minutes until soft. Stir in the sage, thyme, 2 tablespoons parsley, salt, and pepper. Remove the skillet from heat and add remaining butter.
- In a large bowl, combine the dried bread cubes with the pecans and cranberries. Pour in the cooked vegetable mixture and vegetable broth. Gently mix to coat the bread without breaking up the cubes.
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 45 minutes, then remove the foil and bake for another 15 minutes until the top is golden. Sprinkle with the remaining 1 tablespoon of parsley for garnish.
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