Let’s be real—stuffing doesn’t always get the love it deserves. But this Cranberry Apple Walnut Stuffing? Oh, it’s a serious show-stealer. It’s got that perfect balance of savory and sweet with tart cranberries, crisp apples, toasty walnuts, and herby goodness all wrapped up in golden, crusty bread. Whether it’s your Thanksgiving centerpiece or a cozy Sunday dinner side, this one feels like a hug from the inside out.
Why You’ll Love This Recipe
I originally whipped up this stuffing for a Friendsgiving when I was working as a personal chef—everyone wanted something hearty but still bright enough to cut through all the rich dishes. It was such a hit, I started bringing it to just about every gathering. And you know what? It’s now a year-round comfort food classic in our home.
- Sweet + Savory Harmony: The apples and cranberries play beautifully with buttery onions and herbs.
- Texture Heaven: Crunchy walnuts meet tender fruit and crisp, toasted bread cubes.
- Make-Ahead Friendly: Assemble it in advance and pop it in the oven when ready.
- Perfect for Everyone: Make it vegetarian or gluten-free with simple swaps.
Ingredients Breakdown
Essentials
- 1 loaf crusty bread (14–16 oz), day-old or toasted, cut into 1-inch cubes (about 7 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 apples (Granny Smith or Honeycrisp), cored and diced
- 1 1/2 cups fresh cranberries, halved if large
- 1/4 cup dried cranberries (optional, for a hint of sweetness)
- 1 cup walnuts, toasted and roughly chopped
- 1 1/2–2 cups low-sodium chicken or vegetable stock
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Pinch ground nutmeg (optional, for warmth)
- 1/4 cup fresh parsley, chopped (optional, for color)
Pro Tips
- Bread Matters: Go for something crusty like sourdough or a hearty boule—skip sandwich bread.
- Make it ahead: Assemble and refrigerate, then just bake and serve fresh!
- Toasting tip: Toasting the bread adds texture and helps it soak up flavor better.
- Fresh vs. dried cranberries: Use both for a lovely balance of tartness and sweetness.
Step-by-Step Instructions
- Prep and Toast the Bread: Preheat oven to 350°F (176°C). Spread cubed bread on a baking sheet and toast for 10–12 minutes until dry and lightly golden. Let cool.
- Sauté the Aromatics: In a large skillet, melt butter with olive oil over medium heat. Add onion and celery; cook for 5–7 minutes until soft.
- Add Apples and Cranberries: Stir in diced apples. Cook for 2–3 minutes, then add fresh cranberries (and dried, if using). Stir for 1–2 minutes until cranberries just begin to soften. Remove from heat.
- Mix the Stuffing: In a large mixing bowl, toss toasted bread with the sautéed mixture, toasted walnuts, salt, pepper, thyme, sage, and nutmeg. Add 1 1/2 cups stock, mixing gently. Add more, 1/4 cup at a time, until the mix is moist but not soggy.
- Bake: Lightly grease a 2–3 quart baking dish. Transfer stuffing to the dish, press down lightly, cover with foil, and bake for 30 minutes. Uncover and bake another 10–15 minutes, until the top is golden and crisp on the edges.
- Garnish: Sprinkle with fresh parsley just before serving (optional but pretty!).
Chef’s Tips and Tricks
- Add an extra 1/4–1/2 cup stock if assembling the night before—it absorbs as it chills.
- Use a mix of tart and sweet apples for even more depth.
- Toast your walnuts for 7–8 minutes at 350°F to really bring out their flavor.
- Let the stuffing rest for 5–10 minutes before serving so everything settles and flavors meld.
Recipe Variations and Serving Suggestions
- Gluten-Free: Use your favorite gluten-free bread and double-check your stock.
- Nut-Free: Omit the walnuts or replace with roasted pepitas or sunflower seeds.
- Cheesy Upgrade: A handful of grated parmesan or sharp cheddar folded in = magic.
- Inside the Bird: If stuffing poultry, use less stock so it stays safe and finishes cooking in the bird.
- Leftover Love: Turn leftovers into stuffing muffins or slice and crisp it up in a waffle iron.
FAQs
Can I make this stuffing vegetarian?
Absolutely—just use vegetable stock. It’s just as flavorful and still has that cozy, fall essence.
Can I freeze this stuffing?
Yes! Bake, cool completely, then wrap tightly and freeze. Reheat in the oven covered with foil until warmed through.
What’s the best bread to use?
Crusty sourdough, French bread, or a country-style boule are perfect. Avoid breads that are too soft or sweet.
Recipe Card
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 1 loaf crusty bread (14–16 oz), cut into 1-inch cubes
- 2 tablespoons butter + 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 apples, diced
- 1 1/2 cups fresh cranberries, halved
- 1/4 cup dried cranberries (optional)
- 1 cup walnuts, toasted and chopped
- 1 1/2–2 cups chicken or vegetable stock
- 1 teaspoon kosher salt + 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme + sage
- Pinch nutmeg, optional
- 1/4 cup fresh parsley, chopped (optional)
Instructions:
- Preheat oven to 350°F. Toast bread cubes 10–12 minutes until lightly golden.
- Sauté onion and celery in butter and oil. Add apples and cranberries; cook briefly.
- Toss bread with fruit/veggie mixture, walnuts, seasonings, and enough stock to moisten.
- Transfer to greased baking dish, cover with foil, bake 30 minutes covered, 10–15 uncovered.
Nutrition: ~220 calories per serving
If you try this Cranberry Apple Walnut Stuffing, I’d love to hear how it turned out! Leave a comment below or tag @thekitchensaid on Instagram so I can see your cozy, comforting creations. Let’s make stuffing the star of the table this year!
