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Baked Apple Cranberry Stuffing Recipe

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3.9 from 13 reviews

This Baked Apple Cranberry Stuffing recipe combines savory herb stuffing mix with sweet honey crisp apples and tart dried cranberries for a delightful holiday side dish. Sautéed celery and onions add aromatic depth, while cinnamon and black pepper provide warm, subtle spice. Finished with a custard-like texture from a beaten egg and baked to golden perfection, this stuffing is fluffy on the inside and crisp on top. It also offers an optional slow cooker method for convenient, hands-off cooking.

Ingredients

Dry Ingredients

  • 12 oz Pepperidge Farm Herb Cubed Stuffing Mix (1 package)
  • 1 cup dried cranberries (whole or chopped)
  • 1/4 tsp ground cinnamon (plus extra to taste)
  • 1/8 tsp black pepper

Fresh Produce

  • 4 stalks of celery (approximately 1.5 cups chopped)
  • 1 medium onion (approximately 1.5 cups chopped)
  • 1 large honey crisp apple, chopped

Liquids and Others

  • 3 TBSP unsalted butter
  • 2 cups low-sodium vegetable broth
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffing to golden perfection.
  2. Prepare Stuffing Mix: Place the herb cubed stuffing mix into an extra-large bowl to make room for mixing the other ingredients.
  3. Sauté Vegetables: Heat the unsalted butter in a large pan over medium-high heat. Add the chopped onion and celery, sautéing until tender and translucent, or cook to your preferred crunchiness if you like a bit of crunch in your stuffing.
  4. Add Fruit and Seasoning: Stir in the vegetable broth, chopped apple, and dried cranberries. Season the mixture with ground cinnamon and black pepper, mixing well to combine flavors.
  5. Combine with Bread: Pour the fruit and vegetable mixture over the stuffing mix in the bowl to start hydrating the bread cubes.
  6. Add Egg: Whisk the large egg in a separate small bowl and add it to the stuffing mix, mixing until all the bread cubes are coated. The egg creates a custard-like interior, making the stuffing moist and fluffy. For an egg-free version, substitute with 1/4 cup broth.
  7. Optional Seasoning: If desired, sprinkle extra ground cinnamon on top of the mixture for added flavor and aroma.
  8. Transfer and Bake: Transfer the entire mixture to a 9×13 inch baking dish. Bake in the preheated oven for about 30 minutes or until the stuffing is hot throughout, fluffy on the inside, and golden brown on top.
  9. Finishing Touch: Optionally, drizzle melted butter over the baked stuffing and garnish with fresh parsley before serving to enhance richness and presentation.
  10. Slow Cooker Option: For a slow cooker method, butter the inner sides and bottom of a 6-quart slow cooker. Add the fruit and veggie mixture, then top with the dry stuffing mix and whisked egg, mixing well. Add extra cinnamon on top if preferred. Cook on LOW for 2.5-3 hours or longer until cooked through. Use the warm setting as needed until serving.

Notes

  • Use low-sodium vegetable broth to control the saltiness of the stuffing.
  • To make the stuffing egg-free, substitute the egg with an additional 1/4 cup vegetable broth.
  • Undercook the celery and onions slightly for some crunch in the stuffing.
  • Optional melted butter drizzle and parsley garnish add richness and color.
  • Slow cooker instructions provide a convenient alternative to baking.
  • Make sure the baking dish is 9×13 inches for proper cooking and even heat distribution.

Find it online: https://cookedbysarah.com/baked-apple-cranberry-stuffing-recipe/