This best homemade stuffing recipe is studded with fresh apples, dried cranberries and thyme. Easy to make, this Apple Cranberry Stuffing is perfect to make for any meal, whether its a holiday or not!
You might think the time for stuffing has long since passed us. You might think that any stuffing not from a box is just too fancy for everyday use, but I beg to differ. Why can’t homemade stuffing be a weekend thing, too? Why do we reserve making something so delicious for twice a year? This stuffing is easy to prepare and it tastes amazing. It is too delicious to keep until next Thanksgiving, it really does deserve to be eaten more often. I made mine on a Wednesday, and I think you should make it on a “normal” day, too. Don’t wait a whole year to enjoy it!
I made a half batch for my little family, and it worked perfectly for dinner and leftover lunch the next day. I think it was even tastier at lunch. Stuffing is one of my favorite side dishes, and this one is perhaps my absolute favorite I have ever had (Sorry, Grandma…). It’s special, but not so special and complicated that it can’t be enjoyed all throughout the cold months!
Looking for more perfect holiday side dishes? Try these great recipes:
- Italian Herb Roasted Carrots – These easy Italian Herb Roasted Whole Carrots are the perfect vegetable side dish for when you need a quick recipe you don’t have to think about! These tender roasted carrots are packed with flavor and are great with everything!
- Greek Yogurt Green Bean Casserole – This easy Greek Yogurt Green Bean Casserole is simple to make and delivers on flavor while keeping the ingredients soup-free!
- The Best Creamed Corn Recipe – This creamed corn is the absolute best. Easy to make, with real ingredients, your holiday table deserves this.
- Caramelized Brussel Sprouts with Cranberries and Barley – Caramelized Brussel Sprouts with Cranberries and Barley is a flavorful and healthy vegetable side dish recipe to make for Thanksgiving or Christmas. It’s easy to make and everyone loves the sweet, crispy Brussel sprouts, tart cranberries, and chewy barley!
- Roasted Asparagus with Brown Butter – This easy recipe is simple but it has amazing flavor and is perfect for special meals.
- Cheesy Potato Casserole – Cheesy Potato Casserole is a staple at holiday meals. It is creamy, cheesy, and so delicious! You won’t be disappointed in your decision to enjoy it!
- Orange Pecan Acorn Squash – This Roasted Acorn Squash Recipe with Orange and Pecan is perfect for fall. A little bit sweet, a bit savory, a bit zesty. The orange, cinnamon, brown sugar and pecans paired perfectly with the squash.
Can you make homemade stuffing head of time and refrigerate?
Yes! You can prepare stuffing ahead of time. In reality, stuffing is BEST if prepared and baked fresh, but if you absolutely need to make this ahead, there are two ways to do it.
- Prepare the stuffing and freeze unbaked. Bake from frozen until it reaches an internal temperature of 165F. Do not store unbaked stuffing in the fridge.
- Bake the stuffing and store in the refrigerator for up to 3 days.
How do I reheat stuffing without it drying out?
Warm the stuffing covered in foil in a 350F oven for about 30-40 minutes, until heated through.
To get a nice crispy crust on it again, remove the foil for the last 10 minutes of heating.
If the stuffing looks a little dry, you can add a splash of water or stock before heating.
- 6 TBSP Unsalted Butter, plus more for baking dish
- 1 medium onion, minced
- 2 TBSP minced, fresh parsley
- 1 tsp dried thyme leaves
- 1/2 tsp Marjoram
- 1 small apple, peeled and diced
- 1/2 cup dried cranberries
- 1 loaf white bread, cut into 1/2 inch cubes
- 2 cups chicken broth
- 1/4-1/2 cup apple juice
- 2 large eggs, lightly beaten
- 1/2 tsp pepper
- Adjust the oven rack to the center position and preheat the oven to 300 F.
- Butter a 9x13 baking dish and set aside.
- Chop the onion, parsley, and apple. Measure out the dried thyme and marjoram and set aside.
- Spread the bread cubes in a single layer on a cookie sheet and place in the oven to 30 minutes to an hour to dry them out (do not let them get brown!).
- Let the bread cool completely. Alternatively, you could let your bread dry out the night before and skip this step.
- Preheat the oven to 400 F.
- Heat the butter in a 12 inch skillet over medium-high heat.
- Add the onion and saute, stirring occasionally, until soft, about 10 minutes.
- Stir in the parsley, sage, thyme, and marjoram, and cook until fragrant, about 1 minute.
- Add the apple and cranberries and cook until the cranberries plump slightly and apple is slightly soft.
- Transfer the mixture to a large mixing bowl.
- Add the bread crumbs, stock, eggs, and pepper to the onion/apple mixture.
- Toss gently to distribute the dry and wet ingredients evenly. You don't need all the bread to be soaked, but to be slightly moistened.
- Put the mixture in the prepared baking dish, and cover with foil.
- Bake for 25 minutes.
- Remove the foil and continue to bake for an additional 30 minutes longer, until golden on top.
- Cool 10 minutes before serving.
Amount Per Serving: Calories: 542 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 94mg Sodium: 952mg Carbohydrates: 83g Net Carbohydrates: 0g Fiber: 5g Sugar: 24g Sugar Alcohols: 0g Protein: 14g
Recipe Slightly adapted from (Sweet Basil)