Baked Apple Cranberry Stuffing
User Reviews
5
Baked Apple Cranberry Stuffing
Description
Baked Apple Cranberry Stuffing begins with a pre-packaged herb cubed bread stuffing mix combined with sautéed celery and onions cooked in butter until tender. Adding chopped apple and dried cranberries introduces a balance of tartness and sweetness, enhanced by ground cinnamon and black pepper. A large egg acts as a binder to create a custard-like consistency inside the stuffing once baked. Vegetable broth moistens the mixture, keeping it soft while baking it in a dish at 350 degrees Fahrenheit until heated through and the top develops a golden brown color.
The flavor profile balances savory herbs from the stuffing mix with fruity elements from apple and cranberries, while the cinnamon provides subtle warmth. The texture is both fluffy and moist with a slight crunch from the sautéed vegetables, depending on how long they are cooked. The egg adds richness and structure to the dish.
This stuffing pairs naturally with poultry dishes, especially during holiday meals. Additional melted butter and parsley garnishes may be added before serving for extra flavor and presentation. The recipe yields approximately eleven ¾ cup servings, making it suitable for a family or gathering.
Variations include using different types of apples like Granny Smith or Pink Lady; each imparts its own flavor profile. The recipe also allows substitution of broth type and suggests seasoning adjustments depending on the saltiness of the stuffing mix or broth.
Ingredients
- 12 oz herb cubed stuffing mix 1 package, Pepperidge Farm brand
- 3 TBSP butter unsalted
- 4 celery 1.5 cups chopped, stalks
- 1 onion 1.5 cups chopped, medium
- 2 cups vegetable broth low-sodium
- 1 apple large, Honeycrisp, chopped
- 1 cup dried cranberries (whole or chopped)
- 1 egg large
- ¼ tsp ground cinnamon (plus extra to taste)
- ⅛ tsp black pepper
Instructions
- Pre-heat oven to 350 degrees F.
- Place stuffing mix in an extra-large bowl.
- Heat butter in a large pan over medium-high heat.
- Add your chopped onion and celery and sauté until tender and translucent. If you'd like a little crunch in your stuffing feel free to undercook until al-dente.
- Stir in broth, apple, and dried cranberries and season with cinnamon and black pepper.
- Pour mixture over stuffing.
- Whisk an egg, add to bowl, and mix until bread is coated. Adding an egg gives the stuffing a custard-like interior but feel free to skip it if you're going egg-free! 1/4 cup of broth may be used in place of the egg.
- If you'd like, you can season the top with an extra sprinkle of cinnamon (highly recommended - YUM!)
- Transfer to a 9x13 baking dish and bake for 30 minutes or until your stuffing is hot and fluffy on the inside and golden brown on the top. I like to drizzle a little melted butter over my stuffing and garnish with parsley before serving - totally optional but oh so tasty!
SLOW COOKER OPTION:
- Complete steps 2-5 above.
- Lightly butter the inner sides and bottom of a 6 QT Slow Cooker and add your fruit and veggie mixture.
- Top with dry stuffing mix and a whisked egg and mix well. You can add an extra sprinkle of cinnamon on top if desired (I totally did!)
- Set slow cooker to LOW for 2.5-3 hours. Stuffing may be cooked a bit longer if desired or switched to the warm function while you await dinner! Enjoy!
Notes
- Use your preferred broth type: vegetable or chicken both work well.
- Apples such as Honeycrisp, Granny Smith, or Pink Lady all suit this stuffing; Honeycrisp is favored for its balance of sweetness and tartness.
- Onion types can be varied; a combination of yellow and red onion gives a complementary flavor.
- Adjust salt carefully, as the stuffing mix and broth may already contain seasoning.
- The recipe yields about 11 servings of 3/4 cup each, appropriate for medium-sized gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 623mg | 26% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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