A little sweet and a little savory, this Apple Cranberry Walnut Stuffing recipe is sure to please everyone!
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I am the first to admit, unless it’s out of a box, I rarely make stuffing. Except on holidays. I always make it for every holiday dinner – Thanksgiving, Christmas, and Easter at least.
Stuffing was the last component of a big holiday dinner that I taught myself to make from scratch. What can I say? I liked the box kind, so the motivation just wasn’t there. But, once I did make my own, there was no going back.
I’ve made several different versions but wanted to share this Apple Cranberry Walnut Stuffing recipe first. It is especially delicious at Thanksgiving and with turkey day right around the corner I wanted to make this recipe available as soon as possible!
So what makes this recipe so good? Well, a few things. First, I refuse to use giblets, and there are no other types of meat in this stuffing other than stock. To compensate for the lack of meat, I use chopped walnuts. I love adding walnuts to recipes with cranberries and/or apples because the favors work really well together. This recipe is no except – it’s delicious! Also, those cranberries and apples add bursts of sweetness that is just so good in the especially alongside turkey!
Apple Cranberry Walnut Stuffing Recipe
Doing a little prep work for this recipe goes a long way. It’s helpful to have your shallot, celery, and apples diced before you begin to cook. Be sure to have all your ingredients out and ready to go. While I haven’t had any problems with this recipe sticking, you may want to butter your casserole dish before you put the stuffing in it to bake.
Preheat your oven to 350°F.
Melt the butter in a medium skillet, over med heat. Add the shallots, celery, and apples. Season with salt and pepper. Cook about 2-3 minutes, until just soft.
Add the 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 need slightly more or slightly less than 1 Cup.
Pour stuffing into a deep, medium-sized casserole dish.
Bake for approximately 30 minutes.
This Apple Cranberry Walnut Stuffing recipe looks good right out of the oven! I like to bake this in my red casserole dish because it matches the cranberries (a bit silly, yes!) but any nice casserole dish will do!
Apple Cranberry Walnut Stuffing Recipe
- 1 12-14 ounce bag seasoned stuffing cubes
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 teaspoon dried sage
- 4 tablespoons unsalted butter
- 2 medium shallots *minced
- 2 stalks celery *diced
- 2 medium granny smith apples *diced small
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken or turkey stock *more or less, as needed
- Preheat your oven to 350°F.
- In a large bowl, combine the seasoned stuffing cubes, dried cranberries, chopped walnuts, and dried sage. Set aside.
- Melt the butter in a medium skillet, over medium heat.
- Add the shallots, celery, and apples and season with the salt and pepper.
- Cook about 2-3 minutes, until just soft, then add to the bowl with the stuffing cubes. Stir to combine.
- Gradually mix in the stock until everything is moist and just sticks together, using more or less as needed.
- Pour stuffing into a large casserole dish, cover, and bake for 20 minutes. Uncover and bake an additional 10-15 minutes until the stuffing is lightly browned and hot throughout.
Tips and Techniques for the Best Apple Cranberry Walnut Stuffing
- You can butter your casserole dish before pouring the stuffing mixture into it for baking. It may help keep the stuffing from sticking.
- 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 1 cup the recipe calls for.
- Store leftover stuffing in an air-tight container in the refrigerator. Use within 3-4 days.
- 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.