As a child, stuffing was never my favorite side dish. But over the years my opinion has changed since making Apple Cranberry Stuffing. It contains apples, dried cranberries, and dried apricots! Plus it is super easy to make and you can assemble it the prior day. Just before dinner, take it out of the refrigerator and place in the oven! Such a time saver when there is so much going on to prepare dinner. If you have any leftovers, do not worry since they warm over nicely in the microwave.
Selecting the Ingredients
There are a few decisions to make when shopping for ingredients. For the stuffing, I like to use Pepperidge Farm Cubed Stuffing such as Sage & Onion or Herb Seasoned. It is important to layer the flavors! The apples are a main ingredient and I lean towards HoneyCrisp with their sweet tart flavor. We also enjoy Fuji with its spicy, crisp sweetness and Crispin with its sweet-tart flavor that has subtle hints of spice. So many choices! But you really cannot go wrong with an apple that you enjoy eating.
Making the Apple Cranberry Stuffing
Ok lets start making our Apple Cranberry Stuffing! We start with prepping and measuring the ingredients because once we start making the stuffing everything needs to be ready. So get out your best chopping knife to dice the sweet onions, chop the celery, apples, dried apricots, and Flat-Leaf Parsley. Then spray a large casserole with non-stick spray or two small casseroles.
Let’s start with melting the butter in a large skillet. Add celery, onions, apples, cranberries, and apricots. Cook for 5 minutes or until tender. Then add some seasoning – salt, parsley, herbs and mix through. Remove from the heat. In a large mixing bowl, add cubed stuffing and then pour the warm mixture over the cubed stuffing mixing together. Lastly mix in the chicken broth and eggs. Pour into prepared casseroles and place into a prepared 375 degree oven. Bake 25 minutes covered and then 15 minutes uncovered. If desired add more butter to the top of the casserole when uncovering to crisp the stuffing. Remove from oven placing on a heat-proof serving platter.
Make Ahead Apple Cranberry Stuffing
Another reason to love this Apple Cranberry Stuffing recipe is the ability to make it ahead. You can assemble and refrigerate the Apple Cranberry Stuffing overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, you might need to add 10 extra minutes baking time.
Thank You for Following Supper Plate
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Apple Cranberry Stuffing
- 24 oz Cubed Stuffing Pepperidge Farm
- 8 tbsp Butter
- 1 ½ cup Celery
- 1 ½ cup Sweet Onion
- 2 large Apples chopped
- 1 cup Dried Apricots chopped
- 1 cup Dried Cranberries
- 1 tsp Salt
- 3 cups Chicken Broth
- 2 Eggs lightly mixed
- ½ cup fresh Flat-Leaf Parsley
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Marjoram
- 2 tbsp Butter optional
- Preheat oven to 375 degrees F.
- Spray a large casserole with non-stick spray or two small casseroles
- 25 minutes covered
- 15 minutes uncovered
- Dice the sweet onion
- Chop the celery, cooking apples, dried apricots, and Flat-Leaf Parsley
- Melt the butter in a large skillet.
- Add celery, onions, apples, cranberries, and apricots. Cook for 5 minutes.
- Add the salt, parsley, herbs and mix through.
- Remove from the heat.
- In a large mixing bowl, add cubed stuffing
- Pour warm mixture over the cubed stuffing mixing together.
- Mix in chicken broth and eggs
- Pour into prepared casseroles and place in the oven
- Bake 25 minutes covered and then 15 minutes uncovered. If desired add more butter to the top of the casserole when uncovering.