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!
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 Kitchen and instantly sought out a new stuffing recipe to whip up.
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
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
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.
- 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
- 1/4 tsp ground cinnamon (plus extra to taste)
- 1/8 tsp black pepper
- 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 cranberries and 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!)
- 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!
* 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
:: 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 veggies buddied 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, and cranberry-walnut cream cheese spread and 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 by Campbell’s Kitchen. Thanks for helping me keep the recipes free!