Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (2024)

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Published: January 29, 2013Updated: February 25, 2022Author: Jenn Laughlin

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This sweet and savory baked apple cranberry stuffing is the best of both worlds! Sweet apples and cranberries kissed with cinnamon then baked into a warm Thanksgiving stuffing… DELICIOUS! See recipe card for both oven and slow cooker instructions!

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (1)

When the Thanksgiving prep rolls around in this kitchen, I can’t help but employ the tasty stuffing shortcut my mom served up pretty much my entire life.

Her ridiculously delicious veggie-loaded stuffing recipe relies on Pepperidge Farm Stuffing Mix as its base and I love it so much that I couldn’t imagine Thanksgiving without it! I was feeling a bit nostalgic when Campbell’s asked me to peruse their massive recipe arsenal over at Campbell’s Kitchenand instantly sought out a new stuffing recipe to whip up.

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (2)

Their baked apple cranberry stuffing is nothing short of AMAZING!

I’ve whipped it up a few times now and it has been amazing every which way we’ve tried it. Honey crisp apples have to be my favorite so far, and I’m a huge fan of chopping my cranberries into little bits so I get lots of delicious cranberry flavor in every bite!

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (3)

Baked Apple Cranberry Stuffing

This scrumptious stuffing recipe yields approx. eleven 3/4 cup servings and tastes GREAT the next day!

You can bake this super tasty stuffing in the oven or use the slow cooker instructions at the bottom of the recipe card to make this Crock-Pot style and free up oven space on Thanksgiving! Woot!

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (4)

Baked Apple Cranberry Stuffing

This savory sweet baked apple cranberry stuffing combines the best of both worlds! Sweet apples and cranberries kissed with cinnamon and baked into a warm Thanksgiving stuffing… it's DELICIOUS. Oven + Slow Cooker Options.

5 from 25 votes

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Course: Side Dish

Cuisine: American

Keyword: Apple Cranberry Stuffing

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 11 servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 12 oz Pepperidge Farm Herb Cubed Stuffing Mix (1 package)
  • 3 TBSP unsalted butter
  • 4 stalks of celery (1.5 cups chopped)
  • 1 medium onion (1.5 cups chopped)
  • 2 cups low-sodium vegetable broth*
  • 1 large honey crisp apple, chopped**
  • 1 cup dried cranberries (whole or chopped)
  • 1 large egg
  • ¼ tsp ground cinnamon (plus extra to taste)
  • 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 cranberriesand 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 9×13 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

* Feel free to use veggie broth or chicken broth here.

** I’ve used honey crisp, granny smith, and pink lady apples for this recipe and loved them all! Honey crisp is my favorite if you have one!

White, Yellow, and Red Onion all work fabulous for this recipe! My favorite is to use a combination of yellow and red onion. The flavor combo is outstanding.

I didn’t use salt here since the broth and stuffing mix I use are already perfectly seasoned. Feel free to season to taste as you see fit and if you use plain cubed bread in place of the stuffing mix, season it well with your favorite herbs and spices, as the mix I used was pre-seasoned.

Recipe yields 11 servings at 3/4 cup each.Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed! xo

Nutrition

Calories: 208kcal, Carbohydrates: 38g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 623mg, Potassium: 171mg, Fiber: 2g, Sugar: 12g, Vitamin A: 280IU, Vitamin C: 2.8mg, Calcium: 46mg, Iron: 1.4mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (5)

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (6)

:: pin it for later ::

so . . . how was it?!

Why have I not been doing this all along? AHHH!

I love love LOVE the addition of cinnamon, apples, and cranberries in this baked apple cranberry stuffing! We seriously cannot get enough of it!

The aromatic veggiesbuddied up with the naturally sweet fruit so effortlessly and flavor was out of this world. I totally get the lure of adding a little sweetness to stuffing now – so good! Some lightly toasted sliced almonds or chopped walnuts might also be super fun added to the mix — I am dying to try that out now too!

I think it’s safe to say that I’ve officially broadened my stuffing horizons.It’s also a bit weird to say that… but whatever, it was yummy.

The sweetness of the cranberry and apples in this stuffing make it a perfect pairing for savory vegetables. If you have some leftover the next day, I highly suggest stuffing it into mushrooms, acorn squash, butternut squash, or even atop a hot and fluffy sweet potato! You can also get creative with the leftovers by making a sandwich out of them.

My ULTIMATE after-Thansgiving sandwich is piled high with stuffing,crockpot cranberry sauce, andcranberry-walnut cream cheese spreadand turkey. You can also make it vegetarian style with all your favorite side dishes. I’ve gone as far as to add mashed potatoes and hot corn to mine and pretty much died of yum!

This post was sponsored byCampbell’s Kitchen. Thanks for helping me keep the recipes free!

our favorite holiday side dishes:

  • Honey Roasted Butternut Squash with Cranberries and Feta
  • Slow Cooker Creamy Red Potato and Cauliflower Mash
  • Cranberry Quinoa Salad with Candied Walnuts
  • Cranberry Goat Cheese Log
  • Epic Winter Veggie Gratin

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (7)

About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Learn More

Baked Apple Cranberry Stuffing Recipe - Peas and Crayons (2024)

FAQs

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

Why put eggs in stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

How to make stuffing with Nigella? ›

Ingredients
  1. 40 grams butter (chopped)
  2. 1 small onion (finely chopped)
  3. 40 grams macadamia nuts (chopped)
  4. 2 rashers bacon (chopped)
  5. 50 grams breadcrumbs (day-old)
  6. 83 millilitres pears (grated)
  7. 1½ grams fresh sage (chopped)
  8. 1½ grams dried cranberries.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Can you refrigerate uncooked stuffing overnight? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

How moist should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Can you use old stuffing mix? ›

At worst, the herbs and spices included in the mix may have lost some of their fragrance and/or potency, but you'll be perfectly fine using it.

Is it better to make stuffing with fresh or dry bread? ›

The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.

Can I cook stuffing day before and reheat? ›

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

How do you keep stuffing moist when reheating? ›

Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you'll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.

Will bread dry out overnight for stuffing? ›

So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight. Or, if you're short on time, you can use the oven method for a quick and easy way to dry.

Can I stuff my turkey with stuffing the night before? ›

Information. Do not stuff whole poultry and leave in the refrigerator before cooking. If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill.

References

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