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Cozy Apple Cranberry Stuffing with Fresh Herbs

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A nostalgic, comforting stuffing made with toasted sourdough, sweet apples, tart cranberries, and fresh herbs. Perfect for Thanksgiving or any cozy gathering, this recipe delivers a perfect balance of textures and flavors.

Ingredients

Scale
  • 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 Honeycrisp or Granny Smith apples, peeled, cored, and diced into ½-inch pieces
  • 1 cup fresh cranberries (frozen works too, no need to thaw)
  • 2 tablespoons fresh sage leaves, finely chopped (about 8–10 leaves)
  • 1 tablespoon fresh thyme leaves (stripped from about 6–8 sprigs)
  • 1 tablespoon fresh rosemary, finely chopped (from about 2 sprigs)
  • 2 cloves garlic, minced
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and dry to the touch. Set aside to cool slightly.
  2. While the bread toasts, melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the diced apples and cook for another 3 minutes—they should start to soften but still hold their shape.
  3. Stir in the minced garlic, chopped sage, thyme, and rosemary. Cook for 1 minute until fragrant. Remove the skillet from heat.
  4. In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable-herb mixture and the fresh cranberries. Toss gently with your hands or a spatula to distribute everything evenly.
  5. In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, salt, and pepper. Pour this mixture evenly over the bread mixture. Toss gently again until the liquid is absorbed. The bread should be moist but not soggy—if it looks dry, add another ¼ cup of broth.
  6. Transfer the stuffing to a greased 9×13-inch baking dish and spread it into an even layer. Cover tightly with aluminum foil. Bake for 25 minutes at 375°F (190°C).
  7. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

For best texture, toast the bread cubes until golden and dry. Don’t pack the stuffing down in the dish—leave it fluffy for crispy edges. If making ahead, assemble through step 5, cover, and refrigerate up to 24 hours; add 10 minutes to covered baking time. For vegan version, use olive oil or vegan butter, vegetable broth, and skip the egg (add extra ¼ cup broth). For gluten-free, use sturdy gluten-free bread.

Nutrition

Keywords: stuffing, apple cranberry stuffing, Thanksgiving stuffing, sourdough stuffing, fresh herb stuffing, holiday side dish, cozy stuffing

Find it online: https://dinadishes.com/cozy-apple-cranberry-stuffing-with-fresh-herbs/