Apple Cranberry Walnut Stuffing
Apple Cranberry Walnut Stuffing is a festive stuffing that brings a unique twist to a classic dish. With a touch of sweetness from Honeycrisp apples and dried cranberries, coupled with the crunch of chopped walnuts and savory sautéed onions and celery, this stuffing is a must-have for your holiday table.
Ok, y’all. I’m in love with this apple cranberry walnut stuffing, but my house is a house divided. John prefers some our stuffing recipes, so we may have to make two different kinds this Thanksgiving.
This stuffing has the perfect amount of sweet, just the right amount of savory, and a hint of cinnamon and rosemary for flavor. It’s incredibly simple to prepare, and takes less than 30 minutes to bake.
Serve it with marinated pork loin, air fryer pork tenderloin, or roast turkey. It also tastes great on a Thanksgiving plate next to a helping of sweet potato casserole!
Substitutions and Variations
- Vegetables: Leave the celery and onions out if desired.
- Herbs and Spices: If you aren’t a fan of cinnamon or rosemary, swap them with a pinch of nutmeg, thyme, sage, or even a bit of pumpkin pie spice.
- Stuffing: I love to use the herb flavored boxed stuffing mix, but any variety works. Using a different flavor may change the taste of the finished dish.
- Cranberries: If you don’t have dried cranberries, try golden raisins instead!
Equipment
There’s only a few pieces of kitchen equipment needed for apple cranberry walnut stuffing recipe. Aside from measuring cups, measuring spoons, and wooden spoons for stirring, here’s what you’ll need:
- We used an 8-inch square pan. It was almost full to the top, so a 9-inch square pan or 11×7-inch would give you a little more room. If you have a 2.5-quart casserole dish, that would make a good option.
- Small skillet for sautéing the celery and onions.
- Medium saucepan for heating the broth and butter.
- Large bowl for combining the ingredients. Make sure it’s heat-safe!
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up 3-4 days.
Freezer: This stuffing freezes well! After baking, let it cool completely then wrap it in a layer of plastic wrap followed by a layer of aluminum foil. It will stay fresh for about 1 month.
Thawing and Reheating: Thaw frozen stuffing in the refrigerator overnight. Reheat individual servings in the microwave until heated through or in the oven on 350°F until warm.
Tips
- Add the broth slowly. The stuffing should be moistened but not soggy and wet. Use a little more or a little less broth if needed.
- If the top of the stuffing begins to brown too quickly, add a foil tent. The inside of the stuffing should be moist and soft and the top should be crunchy and golden brown when it finishes baking. The foil also keeps it from drying out.
- Drizzle a little butter over the top for added flavor!
Frequently Asked Questions
What type of apple is best to use?
I like to use an apple that would be good in an apple pie, so something like Honeycrisp, Granny Smith, or Braeburn. Any of these hold up well to baking and don’t get too soft.
For this recipe, you don’t even have to peel the apples. Just dice and toss them right in!
Can you double this recipe?
Yes! It easily doubles, but I would use two smaller pans. The stuffing may not fit in a 9×13-inch pan.
Can you make the stuffing ahead of time?
Yes, I’d recommend baking the stuffing a day in advance and refrigerating it. Then reheat it in the oven before serving.
Ingredients
- 12 ounces herb stuffing mix
- 1 large apple, diced
- 1 cup dried cranberries
- ½ cup chopped walnuts
- ½ teaspoon cinnamon
- ½ teaspoon dried rosemary
- 4 tablespoons unsalted butter, divided
- 1 cup celery, diced
- 1 cup white onion, diced
- 2 cups low-sodium chicken broth, or vegetable broth
Instructions
- Preheat the oven to 350°F, and spray an 8-inch square with cooking spray.
- Add the stuffing mix, diced apple, dried cranberries, walnuts, cinnamon, and rosemary to a large, heat-safe mixing bowl. Set aside.12 ounces herb stuffing mix1 large apple1 cup dried cranberries½ cup chopped walnuts½ teaspoon cinnamon½ teaspoon dried rosemary
- Heat a small skillet over low-medium heat. Add 1 tablespoon of butter, celery, and onions, and cook for 4-5 minutes until softened. Add the celery and onions to the bowl with the stuffing mix, and stir to combine.1 cup celery1 cup white onion
- In a medium saucepan over high heat, bring the broth and remaining 3 tablespoons of butter to a boil. Remove from heat.2 cups low-sodium chicken broth
- While stirring, slowly pour the hot liquid over the ingredients into the mixing bowl. Stir until everything is coated and well hydrated. The mixture should well moist, but not overly wet or soggy.
- Transfer the mixture to the prepared baking dish, and bake, uncovered, for 20-25 minutes. The top will be brown and crunchy and the center will be soft when the stuffing finishes cooking.
- Top with freshly chopped parsley, and serve warm.
really yummy!!! My family loves when I stuff pork crops with this stuffing
Thank You for this recipe
Thank you for commenting and rating the recipe, Seprenna! Kim and I are thrilled everyone enjoys the stuffing. Have a lovely day 🙂