Apple Cranberry Stuffing is a way to add more fresh seasonal produce to your Thanksgiving dinner. This is a recipe that requires minimal preparation time and only basic cooking skills, anyone can make this with ease.
Apple Cranberry Stuffing is made with store bought stuffing mix, chopped Granny Smith Apples, dried cranberries, sage, pecans, and sautéed mushrooms. It’s a bold combination of fall flavors, and a fitting addition to a Thanksgiving menu.
I decided to add the dried cranberries to the stuffing at the last minute when I found some in the cupboard at my parent’s house. The cranberries bring life and another dimension of flavor to this side dish! I chopped them up so that you got a little bit of cranberry in every bite.
Stuffing is one of the most essential elements of a Thanksgiving meal. Everyone seems to add a scoop to their plate! In the scheme of Thanksgiving side dishes, stuffing is one of the easiest to make. Using a stuffing mix as the base is a major time saver. I like to buy the Pepperidge Farm Country Style stuffing mix which has seasoned cubes of toasted bread, it also comes in a larger package than other stuffing brands.
To prepare the stuffing, first you sauté the mushrooms. While the mushrooms are cooking, chop the apples, dried cranberries, and sage. More butter and chicken broth gets added to the mushrooms, then you mix in the stuffing mix and the apples, cranberries, sage, and pecans. Once mixed, pour into a dish and bake for 30 minutes.
You can prepare this stuffing the day before and bake it the next day along with the turkey.
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Apple Cranberry Stuffing Recipe:
- 6 tablespoons Butter
- 8 ounces sliced Mushrooms
- 2 1/2 cups Chicken Broth
- 1 package Pepperidge Farm Country Style Stuffing
- 4 Granny Smith Apples
- 1/3 cup chopped dried Cranberries (such as Craisins)
- 2 tablespoons chopped Sage
- 1/3 cup halved Pecans
Melt 1 tablespoon butter in a large pot. Add the mushrooms and sauté for about 6 minutes, until lightly browned.
While the mushrooms are cooking, peel and chop the apples.
Once the mushrooms are lightly browned, add the remaining butter and the chicken broth to the pot and bring to a slow boil.
Add the stuffing mix to the pot and stir to wet all of the bread cubes. Then stir in the apples, cranberries, sage, and pecans.
Pour into a buttered baking dish and bake at 350 for 30 minutes. Or, store overnight and cook for 45 minutes at 350 the next day.
Can be made a day in advance, just increase the bake time by 15 minutes.
Want to try some other stuffing recipes? Here are links to more stuffing recipes:
This stuffing is made with chunks of butternut squash, chopped kale, sautéed mushrooms, onions, and shallots.
Crumbled pieces of spicy chorizo take center stage in this hearty stuffing.