Apple Cranberry Walnut Stuffing Recipe
Take your stuffing up a notch this season! This Apple Cranberry Walnut Stuffing recipe is surprisingly easy to make and extremely tasty. It's a great way to add a touch of sweetness to an otherwise classic savory side dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
- 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.
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 354kcal | Carbohydrates: 54g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 896mg | Potassium: 303mg | Fiber: 4g | Sugar: 14g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg