Description
Apple Cranberry Walnut Stuffing combines sweet apples, tart cranberries, and toasted walnuts with bread cubes for a holiday side that’s sweet, savory, and full of texture.
Ingredients
1 loaf day-old rustic bread, cubed (about 8 cups)
2 apples (Granny Smith or Honeycrisp), cored and diced
1 cup dried cranberries
1 cup walnuts, toasted and chopped
1 medium yellow onion, diced
2 ribs celery, diced
1/2 cup unsalted butter or olive oil
2 1/2 cups low-sodium vegetable broth
2 large eggs, lightly beaten (optional)
2 tbsp fresh parsley, chopped, plus more for garnish
1 tbsp fresh sage, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp black pepper
Olive oil spray or extra butter for greasing the baking dish
Instructions
1. Preheat oven to 170°C (340°F). Toast bread cubes until crisp.
2. Melt butter in a large skillet. Sauté onions and celery until soft.
3. Add apples, cooking until slightly softened.
4. Stir in cranberries and walnuts; cook briefly.
5. Mix in parsley, sage, thyme, salt, and pepper; remove from heat.
6. Combine bread, fruit-nut skillet mix in a bowl.
7. In a separate bowl, whisk eggs (if using) with broth and pour over stuffing.
8. Toss until bread is moist but not soggy; add broth as needed.
9. Transfer mixture to greased 9×13-inch dish. Cover with foil.
10. Bake at 180°C (350°F) for 30 minutes. Uncover, bake 15–20 minutes until golden.
11. Let rest 10 minutes. Garnish with parsley; serve.
Notes
Make it vegan with olive oil and no eggs, adding more broth.
Add orange zest for extra brightness.
Use pumpkin seeds for a nut-free version.
Assemble and refrigerate unbaked up to 24 hours ahead.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 12g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 31mg