Take your stuffing up a notch this holiday season! Apple Cranberry Walnut Stuffing is a surprisingly easy recipe to make and extremely tasty. Mixing in apples, cranberries and walnuts is great way to add some of fall’s best flavors into this seasonal side dish.
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Stuffing tends to only make an appearance around my home on the major food holidays. The same goes for Broccoli Casserole and Candied Sweet Potatoes. It seems a bit silly saying that because these are the 3 dishes that I look forward to the most on Thanksgiving and Christmas.
Believe it or not, I was actually pretty content with stuffing out of a box, but figured it was time to break the cycle and make my own. I knew I wanted to add apples and cranberries to a typically savory recipe for added flavor. A little crunch is always fun too, so I threw some walnuts into the mix.
Why This Recipe Works
Granny Smith apples and fresh or dried cranberries gives traditionally savory stuffing a burst of tart sweetness in every bite.
It’s the perfect complement to simple meat dishes like roasted turkey, ham, chicken, or pork.
Walnuts are a crunchy, delicious stand in, as this recipe does not use giblets or sausage.
Step-By-Step Instructions
Ingredients
- 1 12-14 ounce bag of seasoned stuffing cubes
- 1 cup fresh cranberries (or 1/2 cup dried cranberries): use fresh cranberries for a tart flavor or dried for a sweeter flavor.
- 1/2 cup walnuts (chopped)
- 1 teaspoon dried sage
- 4 tablespoons unsalted butter
- 2 medium shallots (diced)
- 2 stalks celery (diced)
- 2 medium granny smith apples (peeled and diced): you can use another variety if preferred. Golden Delicious, Fuji or Gala are sweeter apple options.
- salt
- pepper
- 2 cups turkey stock (or chicken stock): you can even use vegetable stock if you’d like to make the entire recipe vegetarian.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Have your shallots, celery, and apples diced and your walnuts chopped before you begin to cook.
Grease the inside of a large casserole dish with butter.
Preheat your oven to 350°F.
Create!
In a large bowl, combine the seasoned stuffing cubes, cranberries, walnuts, and sage. Set aside.
Melt the butter in a medium skillet, over medium heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook, stirring often, for about 3-5 minutes or until everything is just starting to soften.
Add the cooked apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together. You may not use all of the stock.
Pour the stuffing mixture into a large casserole dish.
Cover and bake for 20 minutes, then uncover and bake an additional 10-15 minutes longer or until just browned on top and hot throughout.
Present!
Serve warm.
Tips and Techniques
- You can use fresh or dried cranberries. Choose fresh if you prefer a tarter flavor or dried for a sweeter accent.
- Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 2 cups the recipe calls for.
- Store leftover stuffing in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
Can You Freeze Stuffing?
Yes, you can freeze stuffing, tightly wrapped, for up to 1 month.
Can You Make Stuffing Vegetarian?
Yes, stuffing can be made vegetarian. Simply swap out the chicken or turkey stock to vegetable stock.
Why Is My Stuffing Dry?
Getting the right degree of moistness to stuffing can be tricky. Add the stock slowly so that the stuffing cubes are just moist and starting to stick together. If you don’t add enough the stuffing will be dry. If you add too much, it will get mushy. You can also cover the stuffing with a lid or aluminum foil to help prevent it from drying out while baking.
More Holiday Side Dish Recipes
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Apple Cranberry Walnut Stuffing Recipe
Ingredients
- 1 12-14 ounce bag of seasoned stuffing cubes
- 1 cup fresh cranberries (or 1/2 cup dried cranberries)
- 1/2 cup walnuts (chopped)
- 1 teaspoon dried sage
- 4 tablespoons unsalted butter
- 2 medium shallots (diced)
- 2 stalks celery (diced)
- 2 medium granny smith apples (peeled and diced)
- salt
- pepper
- 2 cups turkey stock (or chicken or vegetable stock)
Instructions
- Preheat oven to 350°F. Grease the inside of a large casserole dish with butter.
- In a large bowl, combine the seasoned stuffing cubes, cranberries, walnuts, and sage. Set aside.1 12-14 ounce bag of seasoned stuffing cubes, 1 cup fresh cranberries, 1/2 cup walnuts, 1 teaspoon dried sage
- Melt the butter in a medium skillet, over medium heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook, stirring often, for about 3-5 minutes or until everything is just starting to soften.4 tablespoons unsalted butter, 2 medium shallots, 2 stalks celery, 2 medium granny smith apples, salt, pepper
- Add the cooked apple mixture to the bowl with the stuffing cubes. Stir to combine. Gradually mix in the stock until everything is moist and just sticks together. You may not use all of the stock.2 cups turkey stock
- Pour the stuffing mixture into a large casserole dish.
- Cover and bake for 20 minutes, then uncover and bake an additional 10-15 minutes longer or until just browned on top and hot throughout.
- Serve warm.
Notes
Tips and Techniques
- You can use fresh or dried cranberries. Choose fresh if you prefer a tarter flavor or dried for a sweeter accent.
- Be sure to add the stock slowly. You want the stuffing mixture to be moist, but not so wet that it gets mushy. You may need slightly more or slightly less than the 2 cups the recipe calls for.
- Store leftover stuffing in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
This recipe was originally published November 8, 2017. It was updates with new images, step-by-step instructions, tips, techniques, and FAQ’s in October 2024.
