Apple Cranberry Stuffing with Pecans
This apple cranberry stuffing variation is a sweet and savory twist on our vegetarian stuffing base recipe. Crisp apples, tart dried cranberries, and crunchy pecans add festive flavor and texture, making this stuffing a standout dish for your holiday table.
Must-Know Cooking Skills to Level Up your Kitchen Game
To make this recipe even easier, check out these videos to learn how to:
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Culinary Tips for the Best Apple Cranberry Stuffing
Dry out your bread: Toasting the bread ensures your stuffing has structure and doesn’t turn soggy.
Cook the veggies well: Sauté the onions, celery, until they’re soft and golden for maximum flavor.
Don’t skip the herbs: Fresh rosemary, sage, and thyme make this dish shine.
Choose the right apple: Sweet-tart apples like Honeycrisp or Fuji hold their shape when baked and balance the savory flavors.
Toast your pecans: Toasting enhances their natural flavor and crunch.
Moist, not mushy: Add broth gradually; the mixture should feel damp but not soupy. The bread should soak up all of the liquid and none should pool at the bottom of the bowl.
Bake covered, then uncovered: This gives you a moist interior with a golden, crisp topping.
Ingredient Swaps & Substitutions
Sourdough Bread: Use whole wheat, multigrain, or gluten-free bread if preferred.
Butter: Swap for all extra virgin olive oil to keep it dairy-free or vegan (omit eggs, too).
Garlic: Sub 1 teaspoon granulated garlic.
Herbs: Use your favorites. Sage, rosemary, and thyme are classic stuffing herbs, but any will work!
Apples: Try pears for a fun twist.
Cranberries: Swap for dried cherries, raisins, or chopped dried apricots.
Nuts: Pecans are classic, but walnuts or almonds also work. Omit for nut-free.
Broth: Any low-sodium (140 mg or less) vegetable broth or stock works.
Eggs: Use a flax or chia “egg” for a vegan version.
Apple Cranberry Stuffing Variations
- Add some browned turkey sausage for more flavor and umami.
- Add kale to add color, nutrition, and flavor.
Looking for some vegetarian stuffing inspiration?
Try out our base recipe, take a look at our variations, and then have fun experimenting with your favorite ingredients to YOUR Taste!
Equipment Recommendations for Cooking Stuffing
For recipe success, use the following tools:
● Cutting Board & Chef’s Knife – for uniform dicing
● Large Saute Pan – to sauté vegetables evenly
● Mixing Bowls – to combine ingredients
● 9×13-Inch Baking Dish – for the perfect bake
● Measuring Cups & Spoons – precision counts
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of Apple Cranberry Stuffing
This recipe features sourdough bread, vegetables, fruit, herbs, extra virgin olive oil, and pecans.
Sourdough
Although sourdough bread is made from refined white flour, it actually may be a good substitute for whole grain bread. It has a lower glycemic load than white bread, meaning it takes your body longer to digest it than regular white bread, especially if eaten as part of a meal. Some of the world’s longest-lived populations consume sourdough regularly, so it must be working for them!
Vegetables, Fruit, and Herbs
Vegetables, fruits, and herbs provide fiber, phytonutrients, vitamins, and minerals. We always advise people to eat a variety of colors because they all provide different benefits for your body.
Extra virgin olive oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains heart-healthy
monounsaturated fatty acids and polyphenols. These nutrients may reduce inflammation, helping prevent cancer, heart disease, and Type 2 diabetes.
Pecans
Nuts are a great source of plant-based protein and healthy fat. They also add a nice crunch and umami flavor to your stuffing.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🌟
How to Serve Apple Cranberry Stuffing
Serve this stuffing alongside roasted vegetables, turkey or chicken (if not strictly vegetarian), or as the star of a plant-forward meal. Pair with a crisp salad or hearty soup for a comforting dinner.
Storage Tips
Allow stuffing to cool, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave. Stuffing can also be frozen for up to 3 months.
Looking for additional healthy Thanksgiving recipes?
Check these out!
Instant Pot Cranberry Sauce with Cherries and Ginger
Garlic Parmesan Green Beans
Butternut Squash Quinoa Salad
Roasted Sweet Potato and Banana Casserole
Shredded Brussels Sprouts Salad
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Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it your own.
Apple Cranberry Stuffing
Ingredients
- 1 lb sourdough bread, cut into ½” cubes
- 2-3 Tablespoons extra virgin olive oil
- 2-3 Tablespoons unsalted butter
- 1 large onion, diced ¼” (~2 cups)
- 3 stalks celery, diced ¼” (~1 cup)
- 4 cloves garlic, minced
- 1/4 cup chopped poultry herbs (sage, rosemary, thyme)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large apple, diced ¼” (~1 cup)
- 1/2 cup dried cranberries
- 1/2 cup toasted chopped pecans
- 2 cups low-sodium vegetable broth or stock
- 2 large eggs, whisked
Instructions
- Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
- In a large skillet (10-12”), heat oil and butter over medium heat. Add onions, celery, and optional mushrooms. Cook, stirring occasionally, until softened and mushrooms brown, about 8–10 minutes. Stir in garlic, then herbs, salt, and pepper; cook 1 more minute.
- Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables, diced apple, cranberries, and toasted pecans. Toss to combine.
- Whisk together broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy.
- Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake 30minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy!
This Post Has 2 Comments
I tried this apple cranberry twice. The first time, my veggies weren’t cooked well, but the second time I followed the instructions exactly, and they turned out perfect! I really enjoyed it!
So glad you liked it, and you perfected your skills ☺️