Cranberry Apple Stuffing (Baked)

5 from 1 vote

Cranberry Apple Stuffing (Baked)

Cranberry Apple Stuffing is a sweet-and-savory holiday favorite made with herb-seasoned stuffing cubes, buttery sautéed veggies, crisp apples and tart craisins. It’s cozy, comforting, and easy to make—just the kind of nostalgic side dish that brings everyone back for seconds. Serve with Yukon Gold Mashed Potatoes for a delicious meal!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 324kcal

Author: Melinda O'Malley Keckler

Ingredients

½ cup butter
1 sprig each of fresh sage and fresh thyme
1 cup diced celery
1-2 Granny Smith Apples. diced into bite-sized pieces leave the peels on, about 1 ½ cups
1 onion diced, about 1 cup
1-2 cups mushrooms chopped (optional)
1, 10- ounce box herb seasoned, cube stuffing (Any brand, I like Mrs. Cubbinson's.)
1 cup craisins (dried cranberries) add more if you like the sweetness of these with the savory stuffing flavor
1 ½ cups chicken broth or use vegetable broth
1-2 teaspoons pepper or to taste

Instructions

Preheat the oven to 350°F. Spray an oblong baking dish (13" x 9") with Pam or grease with shortening, set aside.
In a large frying pan on the stove, heat the pan to medium and melt the butter. Place the sprigs of thyme and sage in the butter and stir gently for a few minutes.
Add the diced onion, celery, mushrooms and apples. Cook for about 10 minutes or until the vegetables have softened.
½ cup butter, 1 onion, 1-2 cups mushrooms, 1-2 Granny Smith Apples. diced into bite-sized pieces, 1 sprig each of fresh sage and fresh thyme, 1 cup diced celery
While the vegetables and apples are cooking. Place the stuffing cubes in a large bowl.
Add the veggies and apples from the skillet and add the craisins. Discard the fresh herbs. Stir gently to combine.
Slowly sprinkle the chicken (or vegetable) broth over the ingredients and stir to combine until the stuffing is damp, but not soaking wet.
1, 10- ounce box, 1 cup craisins (dried cranberries), 1 ½ cups chicken broth
Pour the stuffing mixture into the prepared baking dish and sprinkle pepper across the top.
Cover with foil and bake for 30 minutes, remove the foil and return to the oven for an additional 15-20 minutes to give the stuffing a slightly crisp texture on top. Garnish with additional sprigs of fresh sage and thyme. (Optional)
1-2 teaspoons pepper

Notes

For the best leftovers, sprinkle a little water over the top of the stuffing before reheating—it helps bring back that just-baked, fresh-out-of-the-oven texture and flavor.

Nutrition