Apple Cranberry Walnut Stuffing – Savory & Fruity Side Dish

Apple Cranberry Walnut Stuffing combines sweet apples, tart cranberries, crunchy walnuts, and toasty bread cubes into an irresistible side that sparkles on your holiday table. This stuffing recipe balances sweet, tart, and savory flavors for a memorable festive dinner. Whether roasting turkey, chicken, or serving a vegetarian spread, you’ll love both the flavor and aroma this dish brings. Try this best apple cranberry walnut stuffing and let every bite add warmth to your celebration.

Why You’ll Love This Recipe

• Beautiful balance: Sweet apples, tangy dried cranberries, and earthy walnuts deliver flavor in every bite.
• Texture heaven: Crisp bread, juicy fruit, and toasted nuts make each mouthful lively and satisfying.
• No meat, no dairy needed: 100% vegetarian, easy to adapt for vegan and gluten-free diets.
• Festive and colorful: Studded with vibrant cranberries and apple chunks for gorgeous presentation.
• Flexible and forgiving: Works with different apples, bread types, and easily prepped ahead.

Ingredients

• 1 loaf day-old rustic bread (about 400g), cut in 1-inch cubes (about 8 cups)
• 2 apples (Granny Smith or Honeycrisp), cored and diced (peeling optional)
• 1 cup dried cranberries
• 1 cup walnuts, roughly chopped and toasted
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 1/2 cup unsalted butter (or olive oil for dairy-free)
• 2 1/2 cups low-sodium vegetable broth (plus more as needed)
• 2 large eggs, lightly beaten (omit for vegan)
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon fresh sage, chopped (or 1 tsp dried)
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Olive oil spray or extra butter for greasing the baking dish

Step-by-Step Instructions

1. Preheat oven to 170°C (340°F). Spread bread cubes on a baking sheet; toast for 10–15 minutes, tossing once, until lightly crisp. Let cool.
2. Melt butter in a large skillet over medium heat. Add onions and celery; sauté for 6–8 minutes until soft and fragrant.
3. Stir in apples and cook for 4 minutes until slightly softened but not mushy.
4. Add dried cranberries and walnuts, cook for 2 minutes to gently toast nuts and plump cranberries.
5. Stir in parsley, sage, thyme, salt, and black pepper; cook 1 minute more, then remove from heat.
6. In a large mixing bowl, combine toasted bread, the fruit-nut skillet mixture, and gently toss.
7. In a separate bowl, whisk together eggs (if using) and vegetable broth. Pour over stuffing, mixing until cubes are evenly moistened but not soggy. Add more broth as needed based on bread dryness.
8. Spoon mixture into a greased 9×13-inch baking dish and spread evenly. Cover with foil.
9. Bake at 180°C (350°F) for 30 minutes. Uncover and bake another 15–20 minutes until the top is golden and edges are crisp.
10. Let rest 10 minutes. Garnish with extra parsley before serving.

Tips & Variations

• Bread swap: Multigrain, sourdough, or whole wheat all work beautifully.
• Make it vegan: Use olive oil instead of butter and omit eggs; increase broth to ensure moistness.
• Nut-free version: Skip walnuts, or use roasted pumpkin seeds for crunch.
• Add a citrus note: Mix in orange zest or a splash of apple cider with the broth for brightness.
• Prep ahead: Assemble fully, cover, and refrigerate up to 24 hours; bake just before serving.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in a sealed container up to 4 days. Reheat covered with foil in the oven or gently in the microwave.
• Freeze: Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator and reheat in the oven to restore crispness.
• Make-ahead: Prep and refrigerate unbaked stuffing the day before a big feast; add a splash of broth and bake just before serving.

Serving & Pairing Ideas

• Complements maple-glazed carrots, green beans, and cranberry sauce.
• Lovely alongside roasted turkey, chicken, or a plant-based main dish.
• Terrific with a simple salad of baby greens, pears, and vinaigrette.
• Spoon leftover stuffing into halved bell peppers, bake, and serve for a next-day lunch.

Frequently Asked Questions

Can I make this stuffing gluten-free?

Yes, simply use your favorite gluten-free bread. Everything else is already gluten-free, so you’ll get all the same texture and flavor.

What kind of apples work best?

Tart-sweet apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape and flavor perfectly in stuffing.

Can I make this stuffing without eggs?

Absolutely. Skip the eggs for a vegan version and add extra broth to keep the stuffing moist and cohesive.

How do I prevent soggy stuffing?

Add broth gradually, mixing until bread is moistened but still holds its shape. Avoid over-soaking, and uncover for the last baking bit to crisp the top.

Ready to Make It?

Apple Cranberry Walnut Stuffing is your ticket to a sweet, vibrant, and downright delicious twist on the holiday classic. Try it this season and let its contrasting flavors and textures wow every guest.

You Might Also Like

• Classic Sage and Onion Stuffing – Herby, traditional bread stuffing
• Homemade Cornbread Dressing – Southern-style, moist breadcrumb side
• Easy Sweet Potato Casserole – Creamy and festive
• Homemade Cranberry Sauce – Fresh, tangy holiday essential

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