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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

Course Side Dish
Cuisine American
Keyword Apple Cranberry Stuffing
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 11 servings
Calories 208 kcal
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
  • 1/4 tsp ground cinnamon (plus extra to taste)
  • 1/8 tsp black pepper

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Place stuffing mix in an extra-large bowl.
  3. Heat butter in a large pan over medium-high heat.
  4. 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.
  5. Stir in broth, apple, and dried cranberries and season with cinnamon and black pepper.
  6. Pour mixture over stuffing.
  7. 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.
  8. If you'd like, you can season the top with an extra sprinkle of cinnamon (highly recommended - YUM!)
  9. 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:

  1. Complete steps 2-5 above.
  2. Lightly butter the inner sides and bottom of a 6 QT Slow Cooker and add your fruit and veggie mixture.
  3. 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!)
  4. 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!

Recipe 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 Facts
Baked Apple Cranberry Stuffing
Amount Per Serving
Calories 208 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 623mg 26%
Potassium 171mg 5%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 12g
Protein 4g 8%
Vitamin A 5.6%
Vitamin C 3.4%
Calcium 4.6%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.