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Cranberry Apple Stuffing

Cranberry apple stuffing combines hearty white bread, apples, dried cranberries, and fresh herbs in a baked holiday side dish. The top turns golden while the center stays moist and savory.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) hearty white bread cut into 3/4-inch cubes (about 10 cups)
  • 1 tbsp unsalted butter softened, for greasing
  • 6 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 2 firm apples medium, cored and cut into 1/2-inch pieces
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup dried cranberries
  • 0.25 cup fresh flat-leaf parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes in a single layer on a large rimmed baking sheet.
  3. Bake for 25 to 30 minutes, stirring once, until dry but not browned.
  4. Transfer the bread cubes to a large bowl.
  5. Increase the oven temperature to 350°F.
  6. Grease a 9x13-inch baking dish with the softened butter.
  7. Melt the 6 tablespoons butter in a 12-inch skillet over medium heat.
  8. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  9. Stir in the apples, sage, thyme, salt, and pepper and cook for 3 to 4 minutes, until the apples begin to soften.
  10. Add the skillet mixture, cranberries, and parsley to the bread and toss to combine.
  11. Whisk the broth and eggs in a medium bowl.
  12. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  13. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  14. Bake for 30 minutes.
  15. Remove the foil.
  16. Bake for 15 to 20 minutes, until the top is golden and the center reaches 165°F.
  17. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until it is dry but not browned. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Use vegetable broth instead of chicken broth for a vegetarian version.