Pioneer woman apple cranberry stuffing is an easy Thanksgiving side dish with country bread, Gala apples and dried cranberries, ready in about two hours. That makes it a solid pick for your holiday dinner table or potluck, since the sweet-tart fruit plays off the buttery, herby bread.
Drying the bread cubes for a full day before mixing is the step that decides whether this stuffing holds together or turns to mush. Skip it and the soft bread soaks up too much broth, so you end up with a wet casserole instead of light, crumbly bites.
Ree layers Gala apples right into the sauté with onions and celery, so they soften just enough to blend in without falling apart. The dried cranberries go in off the heat, which keeps their chew intact and gives you tart pops in every forkful.
Pioneer Woman Apple Cranberry Stuffing
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings35
minutes1
hour476
kcalA fluffy, crumbly baked stuffing with a golden crust, built by folding dried bread cubes into buttery sage and thyme broth and baking until crisp.
Ingredients
1 (16-oz.) loaf dense country white bread, cubed (about 14 cups)
3/4 c. salted butter
2 medium onions, chopped
4 stalks celery, chopped
3 small Gala apples, chopped
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. kosher salt
4 c. low-sodium chicken broth
1 c. dried cranberries
1 c. fresh parsley, chopped
Directions
- Dry the bread: Spread the bread cubes on 2 baking sheets, then loosely cover and let them sit for 24 to 48 hours so they firm up.
- Preheat: Once the bread is ready, preheat the oven to 375°F.
- Cook the filling: Melt the butter in a large Dutch oven over medium heat, then add the onions and celery and stir until they soften, about 5 minutes. Add the apples next and cook until they start to give, about 5 minutes more, then stir in the sage, thyme and salt.
- Build the stuffing: Pour in 3 1/2 cups of broth, bring to a simmer and cook until the apples are just tender, 6 to 7 minutes. Take it off the heat, add the cranberries and fold in the bread cubes until evenly soaked, adding the last 1/2 cup broth if needed. Stir in the parsley once everything is coated.
- Bake and rest: Transfer the mixture to a 13-by-9-inch baking dish, then bake uncovered until golden brown and crisp on top, 35 to 40 minutes. Let it rest for 20 minutes before serving so the stuffing sets.
FAQs
What can I use instead of Gala apples in this stuffing?
Honeycrisp, Fuji or Braeburn all work here, since they hold their shape when cooked and won’t turn to mush in the oven. Stay away from Red Delicious or McIntosh, because they break down too quickly and add too much moisture to the filling.
How long does leftover apple cranberry stuffing last?
Leftovers keep in an airtight container in the fridge for up to 4 days, and reheat well in a 350°F oven for about 15 minutes. You can also freeze portions for up to 2 months, though the texture gets a little softer once thawed. Just cover with foil while reheating so the top doesn’t dry out.
Can I make this stuffing without a Dutch oven?
A large skillet or sauté pan works for the stovetop part, since you just need room to cook the vegetables and fold in the bread. Once you transfer everything to the baking dish, the pot doesn’t matter anymore, so use whatever fits on your burner.
Why does my stuffing turn out soggy?
The usual cause is bread that wasn’t dried long enough, because soft bread absorbs broth like a sponge and collapses. Give the cubes a full 24 hours uncovered on a sheet pan, and skip the extra broth unless the mixture looks dry after tossing.
Can I use fresh cranberries instead of dried?
You can, but toss them in during the sauté with the apples so they soften and burst before baking. Fresh cranberries are more tart than dried, so you might want to add a tablespoon of brown sugar to the broth to balance the bite.
