If you’re on the hunt for a cozy, flavorful side to elevate your holiday table, you’ve got to try this Cranberry Stuffing Recipe. It’s packed with the perfect mix of tart cranberries, savory herbs, and tender apples that combine to make a stuffing everyone will rave about. I absolutely love how this turns out—moist yet with a little crust on top—and the burst of fresh herbs makes it feel special without any fuss. Stay with me, because I’m sharing all the tips to nail it every time.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tart cranberries, sweet apples, and fresh herbs create a delightful harmony.
Simple Yet Impressive: You’ll get a gourmet-tasting stuffing without complicated techniques.
Great Make-Ahead Option: Prep the bread cubes the day before and save yourself time on the big day.
Family Favorite: I’ve watched my family go crazy for this, and it’s always requested year after year!

Ingredients You’ll Need

The ingredients here are pretty straightforward, but they really work together beautifully. Using a sourdough boule gives the stuffing a subtle tang that complements the cranberries and herbs. I recommend using fresh herbs if you can—they add so much more aroma and flavor than dried ones.

Sourdough Boule: Day-old bread works best—fresh bread will get too mushy, so let it dry out overnight or toast it gently.
Butter: Adds richness and helps soften the veggies and herbs while adding flavor.
Apples: Choose a firmer apple like Granny Smith or Honeycrisp so bits hold their shape and add a sweet-tart crunch.
Celery: Adds a nice aromatic crunch and classic stuffing flavor—thin slices cook evenly.
Onions: Yellow or white onions both work well for their mellow sweetness when cooked.
Kosher Salt and Black Pepper: To taste—season well but avoid over-salting the broth.
Fresh Herbs (Sage, Thyme, Rosemary, Parsley): These bring that classic savory stuffing character and freshness.
Dried Cranberries: The star ingredient—bursting with tartness that cuts through the richness.
Low-Sodium Vegetable Broth: Keeps the dish moist without overpowering the delicate flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cranberry stuffing recipe as written, but sometimes I switch things up a bit depending on what I have or who I’m cooking for. Don’t hesitate to make it your own! A little flexibility here goes a long way.

Add Sausage or Bacon: For an extra savory punch, cooking some crumbled sausage or bacon to toss in makes this perfect for meat lovers.
Use Different Bread: If sourdough isn’t your thing, try a hearty white or whole wheat bread for a different texture.
Make it Vegan: Swap the butter for olive oil and use vegetable broth—it’s still fantastic!
Seasonal Twist: Toss in chopped nuts like pecans or walnuts for crunch, especially around fall and winter holidays.

How to Make Cranberry Stuffing Recipe

Step 1: Dry Out the Bread Cubes

This step is a game-changer and often overlooked. Spread your cubed sourdough on a baking sheet and let it sit uncovered overnight to dry out. If you’re short on time, bake the cubes at 200ºF for 20 minutes until crisp but not browned. Dry bread absorbs the broth perfectly, so your stuffing won’t turn mushy.

Step 2: Saute the Aromatics and Herbs

Heat half the butter in a large skillet over medium heat, then add chopped apples, celery, and onions. Cook until soft and fragrant—about 8 minutes. Toss in rosemary, sage, and thyme and cook for one more minute to let those amazing herbal aromas bloom. Season with salt and pepper, then stir in the remaining butter and fresh parsley. This aromatic mixture is what gives the stuffing its soulful flavor, so don’t rush it.

Step 3: Combine and Bake the Stuffing

In a big bowl, toss the dried bread cubes with dried cranberries, the onion and apple mixture, and vegetable broth. Make sure everything is well-coated but not soggy. Transfer to a buttered baking dish, cover with foil, and bake at 350ºF for 45 minutes. Then remove the foil and bake for another 15 minutes until the top gets beautifully golden and slightly crispy.

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Pro Tips for Making Cranberry Stuffing Recipe

Dry Bread Right: Don’t skip drying the bread cubes—this prevents sogginess and helps the stuffing hold its shape.
Fresh Herbs Only: I’ve found fresh rosemary and sage really elevate the taste compared to dried; their oils pop in the cooking process.
Season Gradually: Add salt slowly because the broth can add some saltiness; you want to avoid over-seasoning.
Don’t Overmix: Gently combine ingredients to keep chunks of apple and cranberries intact for texture contrast.

How to Serve Cranberry Stuffing Recipe

Garnishes

I love sprinkling a bit of extra fresh parsley on top just before serving—it adds a fresh herbal kick and lovely color contrast. Sometimes I add a few whole cranberries or chopped toasted pecans for a festive touch when I’m entertaining.

Side Dishes

This cranberry stuffing is excellent alongside roasted turkey or chicken, but it also pairs beautifully with maple-glazed carrots, green beans almondine, or a crisp green salad. For a vegetarian feast, add roasted root vegetables for a hearty display.

Creative Ways to Present

Want to wow your guests? Try baking the stuffing inside hollowed-out acorn squash or small pumpkins—adds flavor and makes for a stunning centerpiece. Individual ramekins with crisp tops are also a winner for plated dinners or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover cranberry stuffing stores beautifully in an airtight container in the fridge for up to 4 days. When I stash leftovers, I like to let it cool completely then gently press down to compact it—this helps it reheat evenly without drying out.

Freezing

I’ve frozen this stuffing successfully—just let it cool fully, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the best texture.

Reheating

Reheat leftovers covered in a 350ºF oven until warmed through, about 20 minutes. If the top dries out, add a splash of broth before reheating or cover with foil to keep everything moist.

FAQs

Can I use regular bread instead of sourdough in this cranberry stuffing recipe?

Absolutely! While sourdough adds a subtle tang and sturdiness, you can swap in hearty white, whole wheat, or multigrain bread. Just make sure the bread is a day or two old so it’s dry enough to soak up the broth without getting mushy.
Is it possible to make this cranberry stuffing recipe vegan?

Yes! Simply replace the butter with olive oil or a vegan butter substitute and use vegetable broth. The herbs, apples, and cranberries all bring plenty of flavor on their own, so it doesn’t miss the dairy at all.
Can I prepare the cranberry stuffing recipe ahead of time?

You can prep everything up to combining the ingredients, including drying the bread and sautéing the veggies. Assemble it in your baking dish, cover, and refrigerate overnight. When ready, bake as directed—just add 10-15 extra minutes if baking straight from cold.
What’s the best way to get a crispy top on cranberry stuffing?

Remove the foil during the last 15 minutes of baking so the surface dries out and turns golden brown. If you want it even crispier, you can broil it for a minute or two—just watch closely to avoid burning.

Final Thoughts

This cranberry stuffing recipe holds a special place in my heart because it’s the perfect balance of sweet, savory, and herbaceous—plus, it’s forgiving and easy, no matter your skill level in the kitchen. When I first made it, my whole family couldn’t stop digging in, which made me feel like I’d really nailed it. Trust me, once you try this, it’ll become your go-to stuffing for years to come. So go ahead and make it your own, and enjoy every delicious bite!