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Baked Apple Cranberry Stuffing
5 from 75 votes

Baked Apple Cranberry Stuffing

This Baked Apple Cranberry Stuffing uses herb-seasoned cubed bread mixed with sautéed celery and onions, fresh apple chunks, dried cranberries, and a hint of cinnamon and black pepper. A beaten egg binds the mixture, softening the bread into a moist, custard-like texture after baking. The result is a warm, slightly sweet, and savory stuffing with fruity accents and a tender interior topped with a golden crust. It fits well alongside poultry or as a holiday side dish.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 11 servings
Calories: 208 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. Place stuffing mix in an extra-large bowl.
  3. Heat butter in a large pan over medium-high heat.
  4. 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.
  5. Stir in broth, apple, and dried cranberries and season with cinnamon and black pepper.
  6. Pour mixture over stuffing.
  7. 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.
  8. If you'd like, you can season the top with an extra sprinkle of cinnamon (highly recommended - YUM!)
  9. 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:
  1. Complete steps 2-5 above.
  2. Lightly butter the inner sides and bottom of a 6 QT Slow Cooker and add your fruit and veggie mixture.
  3. 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!)
  4. 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

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%)

Nutrition Facts

Serving: 11 servings

Amount Per Serving

Calories 208

% 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.