If you’re on the hunt for a comforting, flavorful, and just a bit unexpected side dish for your holiday table or any cozy dinner, I’ve got a treat for you. This Cranberry Apple Sourdough Stuffing Recipe is hands-down one of my favorite takes on traditional stuffing. It’s bursting with tart dried cranberries, sweet Crisp Honeycrisp apples, and the satisfying chew of toasted sourdough bread. Trust me, once you try this, it’ll become your go-to stuffing recipe every season.
Why You’ll Love This Recipe
- Perfect Balance of Sweet and Savory: Tart cranberries and sweet apples pair beautifully with fresh herbs and buttery sauteed veggies for a crowd-pleasing flavor combo.
- Easy to Prep Ahead: The bread cubes can be toasted a day early and you can assemble it all with minimal fuss right before baking.
- Sourdough Adds Incredible Texture: Using artisan sourdough bread gives the stuffing a sturdy chew with just the right crisp edges after baking.
- Flexible and Approachable: Whether you bake it in a big dish or stuff your turkey cavity, this recipe adapts to what you need.
Ingredients You’ll Need
All the ingredients in this Cranberry Apple Sourdough Stuffing Recipe play a starring role. I recommend using fresh herbs when you can because their brightness lifts the whole dish, and a good loaf of artisan sourdough is key to getting that rustic texture we love.
- Artisan sourdough bread: Day-old works best here; it’s easier to cube and toast, helping the bread hold up without getting mushy.
- Unsalted butter: Using unsalted lets you control the salt precisely, plus butter lends that rich, delicious flavor as the base for your veggies.
- Celery: Adds a nice celery crunch and subtle earthiness, classic stuffing component.
- Yellow onion: Gives sweetness when sautéed and builds the flavor foundation.
- Salt and freshly ground black pepper: Season well and taste as you go to balance flavors.
- Honeycrisp apples: The sweet-tart crunch here is a game changer; feel free to swap with another crisp variety if needed.
- Dried cranberries: Their chewy burst of tartness pairs perfectly with apples and herbs.
- Flat leaf parsley: For freshness and a pop of green color.
- Fresh thyme, rosemary, and sage: These herbs add traditional stuffing warmth; chopping them finely ensures they blend seamlessly.
- Egg: Helps bind everything together for perfect stuffing texture.
- Low sodium chicken broth: Adds moisture and depth without overpowering, plus you can adjust how wet your stuffing is with extra broth.
Variations
I’ve played around with this Cranberry Apple Sourdough Stuffing Recipe a few ways, and it’s fun to tailor it depending on who I’m cooking for or what’s in season.
- Vegetarian Version: Simply swap the chicken broth for vegetable broth — I’ve tried this and the flavors still shine beautifully.
- Nutty Add-In: Toasted pecans or walnuts add a lovely crunch and extra nuttiness that my family almost always requests now.
- Spicy Kick: A pinch of crushed red pepper flakes takes this stuffing from classic to exciting for those who like a little heat.
- Make it Gluten-Free: Swap in gluten-free bread cubes — make sure they’re sturdy enough to hold up after soaking.
How to Make Cranberry Apple Sourdough Stuffing Recipe
Step 1: Toast the Sourdough Bread Cubes
Start by cutting your sourdough loaf into roughly 1-inch cubes. Spread them out evenly on one or two baking sheets — avoid crowding so they toast nicely. Bake at 300°F for about 25 minutes, tossing once halfway through to get an even golden texture. This step is key because it dries out the bread, helping your stuffing avoid sogginess down the line. When they’re done, let them cool while you prep the veggies and fruit.
Step 2: Sauté the Veggies, Apples, and Herbs
Melt the butter in a large skillet over medium-high heat, then add diced onion, celery, salt, and pepper. Cook until the veggies are soft and aromatic — about 7 to 8 minutes. Toss in your diced apples, dried cranberries, and chopped fresh herbs, sautéing an additional 3 to 4 minutes to let all those flavors bloom together. You’ll notice the apples soften just the right amount without turning mushy — that balance is everything here.
Step 3: Combine and Moisten the Stuffing
Transfer your toasted bread cubes into a large mixing bowl and pour in the vegetable and fruit mixture. In a separate bowl, whisk together the egg and chicken broth, then slowly pour this over the bread and veggies. Stir gently to combine everything, ensuring the broth gets evenly soaked but the mixture isn’t watery. You might find you want to add an extra 1/4 to 1/2 cup of broth — that happened to me a few times depending on how dry my bread was. Season with salt and pepper to taste.
Step 4: Bake to Perfection
Spray a 9×13 baking dish with cooking spray, then pour in your well-mixed stuffing. Cover tightly with foil and bake at 325°F for 15 minutes to steam everything till warm through. Then remove the foil and bake for another 20 minutes to get that golden, crispy top layer that we all crave. I love how that crust contrasts with the tender inside — it’s just the best.
Pro Tips for Making Cranberry Apple Sourdough Stuffing Recipe
- Toast Bread Thoroughly: I learned the hard way that stale but untoasted bread makes for a mushy stuffing — bake those cubes until nicely dry and slightly browned.
- Fresh Herbs Matter: Using fresh thyme, rosemary, and sage makes a big difference; dried herbs just don’t bring the same fragrance and brightness.
- Adjust Broth Slowly: Pour broth gradually and stir frequently to get the perfect moistness — the stuffing should be wet but not soupy.
- Let It Rest Before Baking: After mixing, I like to let the stuffing sit for 10 minutes to let flavors marry and bread absorb the broth well.
How to Serve Cranberry Apple Sourdough Stuffing Recipe
Garnishes
I often sprinkle a handful of extra chopped fresh parsley just before serving. It adds a lovely pop of color and freshness that makes this dish look as good as it tastes. Sometimes I toss on a few more dried cranberries for a little visual contrast and an extra bite of tartness.
Side Dishes
This cranberry apple sourdough stuffing pairs beautifully with classic roast turkey, honey-glazed ham, or even a simple roast chicken. I like serving it alongside green beans almondine, creamy mashed potatoes, and a bright arugula salad for a well-rounded plate of textures and flavors.
Creative Ways to Present
For special occasions, I’ve baked this stuffing inside hollowed-out acorn squash halves — it adds a festive touch and gives you a natural bowl to serve from. Another fun idea is to make individual stuffing “cups” in a muffin tin for easy individual servings at a buffet or potluck.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cranberry apple sourdough stuffing in an airtight container in the fridge for up to 4 days. To keep it tasting fresh, I add a splash of broth or water when reheating to revive its moist texture.
Freezing
This recipe freezes beautifully! After baking and cooling completely, I portion it into freezer-safe containers or bags, and it keeps well for up to 3 months. When I’m ready, I thaw it overnight in the fridge before reheating.
Reheating
To reheat, I spread the leftover stuffing in a baking dish, sprinkle with a bit more broth, cover with foil, and bake at 325°F for about 20 minutes until heated through. This method helps keep the top slightly moist while maintaining a nice texture.
FAQs
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Can I make this cranberry apple sourdough stuffing recipe vegan?
Absolutely! You can replace the butter with a plant-based oil or vegan buttery spread, use vegetable broth instead of chicken broth, and skip the egg or substitute it with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to bind ingredients.
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Will this stuffing work if I want to stuff my turkey?
Yes, but keep in mind that stuffing cooked inside the turkey will be moister and denser. Be sure to check the internal temperature of the stuffing reaches at least 165°F for food safety. You might want to slightly reduce the broth amount if stuffing the bird to avoid excess moisture.
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What type of sourdough bread is best for this recipe?
I recommend a sturdy artisan sourdough with a tight crumb and chewy crust, like a country loaf. Avoid bread that’s too soft or highly aerated, as it can turn mushy after baking.
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Can I prepare this stuffing a day ahead?
Definitely. You can toast the bread cubes and even mix the stuffing up to 24 hours before baking. Keep the mixture refrigerated and covered, then bake as directed when you’re ready.
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How do I prevent the stuffing from drying out?
Cover your baking dish with foil for the first part of baking to trap steam, and don’t hesitate to add a little extra broth if it looks dry before baking. This keeps the stuffing moist and flavorful inside with a crisp top.
Final Thoughts
This Cranberry Apple Sourdough Stuffing Recipe has become such a heartwarming addition to my family’s holiday table — it’s familiar yet fresh, sweet and savory all in one bite. The blend of flavors and textures feels like a big cozy hug on a platter. I can’t recommend giving this one a try enough, whether it’s your first time making stuffing or you’re looking to take your recipe game to the next level. I’m confident it’ll become a loved classic in your home, just like it did in mine.
Print
Cranberry Apple Sourdough Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A warm and flavorful Cranberry Apple Stuffing featuring artisan sourdough bread, sweet Honeycrisp apples, tart dried cranberries, and fresh herbs all baked to perfection. This comforting side dish combines savory sautéed celery and onions with fruity highlights, making it perfect for holiday dinners or any cozy occasion.
Ingredients
Bread
- 1 loaf artisan sourdough bread cut into cubes (about 9-10 cups)
Vegetables and Fruit
- 6 tablespoons unsalted butter
- 1 1/2 cups diced celery
- 1 cup diced yellow onion
- 2 Honeycrisp apples diced
- 3/4 cup dried cranberries
Herbs and Seasonings
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh sage finely chopped
Others
- 1 egg
- 2 cups low sodium chicken broth plus extra as needed
Instructions
- Dry the bread cubes: Preheat the oven to 300° F. Cut the sourdough bread into cubes and spread them evenly on one or two baking sheets. Bake for 25 minutes, tossing the cubes halfway through to dry them evenly. Remove from the oven and set aside. Increase oven temperature to 325° F.
- Sauté the vegetables and fruit: Melt the unsalted butter in a large skillet over medium-high heat. Add the diced onion, celery, salt, and freshly ground black pepper. Sauté for 7-8 minutes until the vegetables become soft. Then add the diced Honeycrisp apples, dried cranberries, and the chopped fresh herbs (parsley, thyme, rosemary, and sage). Continue sautéing for another 3-4 minutes to combine the flavors and soften the fruit slightly.
- Combine stuffing mixture: In a large mixing bowl, combine the baked sourdough bread cubes with the sautéed vegetable and fruit mixture.
- Add egg and broth: In a separate bowl, whisk together the egg and 2 cups of low sodium chicken broth. Pour this mixture over the bread and vegetable mixture. Stir well to ensure even moisture distribution. Season with additional salt and pepper as needed. Add extra chicken broth (about 1/4 to 1/2 cup) if the stuffing seems too dry; it should be moist but not soupy.
- Bake the stuffing: Spray a 9×13 baking dish with cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly. Cover tightly with foil and bake in the oven at 325° F for 15 minutes. Then remove the foil and bake for an additional 20 minutes until the top is golden and slightly crispy. Remove from oven and serve warm.
Notes
- You can easily substitute the sourdough bread with other artisan or day-old bread types if preferred.
- If you want a vegetarian version, substitute the chicken broth with vegetable broth.
- For a gluten-free version, use gluten-free bread and ensure broth is gluten-free.
- Adding nuts such as toasted pecans or walnuts can add a delightful crunch.
- Make sure not to oversoak the bread with broth; the stuffing should be moist but hold its shape.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
