Cranberry Stuffing with Apples and Pine Nuts
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This cranberry stuffing focuses on texture and balance. Toasty baguette cubes with cranberries, apples and buttery pine nuts bake up crisp on top and moist inside, no eggs needed. Simple to prep, make-ahead friendly and perfect with turkey, pork or roast chicken.
A unique take on the classic stuffing recipe, this Thanksgiving side dish is simple, delicious and easy to prepare.
There are no eggs, and toasting bread is not necessary. I have tried to keep the prep as simple as possible and the ingredient list as small as possible with a few optional items.
How to make cranberry stuffing with apples
Gather the ingredients:
- French baguette: Works great here.
- Onion.
- Butter: Preferably real butter.
- Seasoning: Salt, pepper and Italian seasoning. Either homemade or store-bought.
- Pine nuts: Toast gently in a dry pan.
- Apples: Choose a firm variety, for example Pink Lady or Honeycrisp.
- Chestnuts: This is an optional ingredient. Skip if unavailable.
- Vegetable stock: Store-bought or homemade chicken stock or broth is a great substitution.
- Cranberries: Dried are the best.
Prepare the tools and gadgets:
- Measuring cups and spoons: Or a scale.
- Cutting board & knife.
- Large mixing bowl: A 5 or 6-quart (5-6 liter) works best. It gives you plenty of space to stir without spilling.
- Spoon: Any regular soup spoon is the best way to mix all the ingredients in the bowl.
- Casserole dish/baking dish: Either a vessel that holds at least 2.5 quarts (2.5 liters) to 3 quarts (3 liters) or a 9×13-inch (23×33-centimeter) dish.
The process at a glance:
Dry toast pine nuts. Sauté the onion and melt the butter. Dice the baguette.
Combine all the ingredients including half of the pine nuts, sauteed onion, butter and baguette in a large bowl. It is easier to mix everything together when you have a large bowl.
I like to add the stock at the very end.
Then you bake it for about 35 minutes and to get the cubes nicely toasted, you toss them around about 2 times during baking.
I also like it when some of the pine nuts in this cranberry stuffing are crunchy, so I sprinkle the other half over right before serving.
Note: A printable recipe card is available at the bottom of this post.
Make ahead
Same day
Assemble in the morning. Cover and refrigerate for up to 12 hours. If the bread looks dry when you take it out, sprinkle 2 to 4 tablespoons of water over the top. Bake as directed.
One to two days ahead
Keep components separate. Dry the bread and store it at room temperature. Cook the onion, apple and herbs, then chill that base. Combine with bread and cranberries, add broth and bake just before serving.
Frequently asked questions
No, it is not. Use a stale baguette and don’t add too much liquid and you will end up with a delicious stuffing recipe that has the right balance of moist and toasted pieces.
And if you prefer the bread crunchy, make sure to give it a mix a few times during baking. And no covering with aluminum foil.
Use dried cranberries. Keep the fresh ones for other recipes like cranberry panna cotta.
Yes, you can. Prepare it a day in advance and keep it in the fridge covered with plastic wrap. On the day of serving, heat it up in a large skillet with a splash of water.
Troubleshooting
- Dry stuffing: Toss in 2 to 4 tablespoons hot broth, cover and bake a few minutes.
- Too wet: Spread in a thinner layer and bake uncovered to allow steam to escape.
- Top browns fast: Tent with foil.
- Soggy bottom: Use a larger dish so the layer is not too thick.
What to serve with stuffing
Here are some recommendations when it comes to sides and mains:
Pork tenderloin, turkey, duck (Have you ever tried duck breast confit? It’s so good!)
You can pair it with cooked green beans or braised red cabbage. Instant pot makes it so easy and hassle-free. Plus, it freezes well. Apples and onions also go well with stuffing.
Appetizer tip:
Throw together a simple turkey charcuterie board so that your diners have something to nibble on while waiting for dinner.
Try these Thanksgiving side dishes
- Sheet Pan Roasted Fall Vegetables – Caramelized sheet pan vegetables with garlic, paprika and thyme.
- Quick Homemade Stovetop Stuffing – One-pot herb stuffing with pancetta, apple, pear, no oven.
- Warm Roasted Brussels Sprouts Salad – Warm Brussels sprouts with prosciutto, feta and pomegranate.
- Sausage and Apple Bread Stuffing – Baked baguette stuffing with sausage, apple and herbs de Provence.
- Easy Vegan Herb Stuffing – Mushroom and herb stuffing with celery and pomegranate, fully vegan.
Cranberry Stuffing with Apples and Pine Nuts
Ingredients
- ¼ cup pine nuts
- 1 stick unsalted butter divided
- 1 large onion minced
- 7 ounce baguette (200 grams), see note 1
- 2 apples diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries (50 grams)
- ½ cup whole peeled chestnuts roughly chopped, see note 2
- 2 teaspoons Italian seasoning see note 3
- ½ cup vegetable stock or chicken stock (120 milliliters)
- fresh parsley to taste, finely chopped (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Heat a medium skillet/sauté pan, add the pine nuts and dry toast on medium-high heat, stirring often, about 2 minutes. When ready, transfer them onto a plate.
- In the same skillet/sauté pan, melt ¼ stick of butter over medium-high heat. Add minced onion. Reduce the heat to medium-low and sauté until the onion is translucent, about 5 minutes. When done, turn off the heat and add the rest of the butter. The residual heat should easily melt it.
- Meanwhile: cut the baguette into ½ inch (1.5-centimeter) pieces. Throw them into a large mixing bowl (a 5 to 6-quart/5 to 6-liter bowl works great). Add diced apples, salt, pepper, dried cranberries, chopped chestnuts, Italian seasoning, half of the toasted pine nuts and sauteed onion with melted butter. Mix well.
- Finally, add ½ cup of stock and mix until all the bread pieces are evenly coated.
- Transfer to a 2.5 or 3-quart (2.5 or 3-liter) casserole dish or a 9×13-inch dish.
- Bake in the oven for about 35 minutes, making sure to stir twice during the baking. For more toasted bread, stir more. Don’t cover it with aluminum foil!
- When ready, add the rest of pine nuts and finely chopped fresh parsley (optional).
- Enjoy!
Notes
- You will need 6 cups of bread cubes.
- Chestnuts can be omitted.
- I use homemade Italian seasoning. You can use store-bought or substitute with Herbs de Provence.
- This cranberry stuffing goes well with turkey, pork loin or duck.
- For more information and tips please read the post above this recipe card.
