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Vegetarian Apple Cranberry Stuffing

Vegetarian Apple Cranberry Stuffing

To dry out the bread the day before, let the bread sit out on the counter uncovered for 24 hours or more. It needs to be completely stale to prevent soggy stuffing.

If using fresh bread, preheat the oven to 400F. Arrange bread cubes on a rimmed baking sheet. Bake for 20 minutes, flipping the bread after 10 minutes. Once dried out, place bread in a large bowl.

Turn the oven to 350F and lightly coat a 9×13 baking dish with olive oil or ghee. Place the dried cranberries or golden raisins in a small bowl with hot water. Let soak for 10 minutes then drain and discard the water.

Heat olive oil in a large skillet over medium-high. Add onion and celery to the pan and sauté for 6 minutes, or until tender. Add the apple and sauté for an additional 5 minutes. Add the garlic, drained cranberries, thyme, rosemary, salt, and pepper. Stir until evenly combined and cook for another minute fragrant. Add apple mixture to bread and toss.

In a medium bowl, whisk the eggs. Add in the vegetable stock, melted ghee or olive oil and whisk to combine. Drizzle half over the bread mixture. Let the bread soak up the liquid and slowly add the rest of the liquid a little at a time. The bread should be wet but not soggy. If you find your bread is completely wet without using all of the liquid, that’s okay. Let stand 5-10 minutes.

Place the stuffing mixture in the baking dish and cover with foil. Bake for 35-40 minutes, remove foil and bake for an additional 15 minutes to crisp up the top.

Leftovers can be kept in an airtight container in the fridge for up to a week. To reheat, bring the baked stuffing to room temperature so that it will re-heat evenly; about 30 minutes. To reheat it, drizzle the top of the stuffing with about 1/4 cup of stock and bake at 350 until it’s warmed through.


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Apple Cranberry Walnut Stuffing Recipe

Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It’s a great way to add a touch of sweetness to an otherwise classic savory side dish.

This post contains affiliate links. See our Disclosure Statement for more information.

Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.

I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I love sweet and savory together so adding apples and cranberries was the first thing that I wanted to incorporate into my own stuffing recipe. A little crunch is always fun too, so I threw some walnuts into the mix.

I have to say, this Cranberry Apple Walnut recipe has me hooked. Bye-bye boxed stuffing. It’s been real.

Why This Recipe Works

  • Granny Smith apples and dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
  • It’s the perfect compliment to simple meat dishes like roasted turkey, ham, or pork.
  • Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.

How to Make Apple Cranberry Walnut Stuffing Recipe

Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook.

Tip: while I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.

Preheat your oven to 350°F.

Create!

In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.

Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 3-5 minutes, or until just soft.

Add the apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together.

Tip: you may need slightly more or slightly less stock than 1 cup.

Pour the stuffing mixture into a large casserole dish.

Cover and bake for 20 minutes, then uncover and bake 10-15 minutes longer or until just browned on top and hot throughout.

Present!

Serve this stuffing as a side dish to all of your favorite turkey, chicken, ham, or pork dishes. It’s perfect during holidays, as well!

Tips and Techniques for the Best Apple Cranberry Walnut Stuffing

  • You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
  • Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 1 cup the recipe calls for.
  • Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
  • Can you freeze stuffing? Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
  • Can you make stuffing vegetarian? Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
  • Why is my stuffing dry? Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.

Other Recipes to Try

Love this Apple Cranberry Walnut Stuffing recipe? Follow me on Pinterest, Instagram, and Facebook for more!