This Cranberry Stuffing is so flavorful, no one would ever guess that it’s actually semi-homemade! Boxed stuffing mix gets a festive upgrade with the addition of onion, celery, apple, dried cranberries, almonds, and herbs. It’s the perfect side for your Thanksgiving or Christmas table.
Why You’ll Love This Recipe
- Semi-Homemade Convenience: This easy cranberry stuffing takes boxed mix to the next level with simple add-ins that elevate the flavor with minimal effort. If you’re looking for a from-scratch recipe, you’ll love this traditional bread stuffing.
- Versatile: You can bake this cranberry apple stuffing it in a casserole dish or inside the turkey depending on your preference.
- Holiday Favorite: Cranberries, almonds, rosemary, and sage plus sauteed onion, celery, and apple come together to create a crowd-pleasing stuffing.
For more holiday sides, check out our pressure cooker mashed potatoes and fresh green bean casserole next.
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Ingredients
- Stuffing Mix: Use your favorite boxed (or bagged) herb stuffing mix. Feel free to use cornbread stuffing mix if you prefer a slightly sweeter flavor.
- Fresh Produce: Sauteed onion, celery, and apple add flavor and texture to the stuffing, making it taste more homemade.
- Butter: For sauteeing the veggie and apple mixture. You can use any butter you have on hand, salted or unsalted.
- Cranberries: I find that dried cranberries work best for this recipe. The fresh ones don’t hold their shape as well and tend to release too much liquid during cooking, which can result in an overly tart flavor.
- Almonds: Sliced almonds add crunch, but feel free to swap them for chopped pecans or walnuts if that’s what you’ve got on hand.
- Herbs: Dried rosemary and sage are traditional holiday flavors and are perfect for this stuffing recipe with cranberries.
- Chicken Broth: Adds flavor and keeps the stuffing moist as it bakes. You can use store-bought broth or try our homemade Instant Pot bone broth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free stuffing mix and ensure the chicken broth you are using is gluten-free.
- Dairy-Free: Use vegan butter or olive oil instead of the dairy-based butter.
- Vegetarian: Swap the chicken broth for vegetable broth for a vegetarian version. If you need to make the stuffing vegan-friendly, use veggie broth, a vegan boxed mix, and plant-based butter or olive oil.
- Add Sausage: Brown 1 pound of mild or sage sausage and stir it into the stuffing mixture before baking.
How to Make Cranberry Stuffing
To get started making this cranberry stuffing recipe, preheat your oven to 350°F and grease a casserole dish. Then, melt the butter in a large skillet.
- Step 1: Cook the veggies and apple. Add the onion, celery, and apple to the skillet and saute until tender.
- Step 2: Combine with almonds, cranberries, and herbs. Transfer the cooked veggie and apple mixture to a large mixing bowl. Add the almonds, cranberries, salt, pepper, rosemary, and sage.
- Step 3: Mix with the stuffing and broth. Add the boxed stuffing mix and chicken broth to the bowl and stir to combine.
- Step 4: Bake. Place the mixture in the prepared casserole dish and bake for 30-35 minutes. Use the leftovers to make this tasty Thanksgiving sandwich for a post-holiday lunch.
Expert Tips
- Adjust the moisture: If you find the stuffing is too dry when mixing, add water (not broth) as needed to moisten it up. Using more broth can make the stuffing too salty.
- Bake right in the bird: After mixing, spoon the stuffing directly into the turkey cavity just before roasting. You don’t need to bake it first.
- For Storing: Store leftover stuffing in an airtight container in the fridge for up to 3-4 days. Reheat in the oven, adding a splash of broth or water if it’s too dry. You can also heat individual portions in the microwave in 30-second intervals.
Serving Suggestions
- This stuffing pairs perfectly with our deep fried turkey and homemade turkey gravy for a delicious holiday feast.
- Serve it as part of your Thanksgiving or Christmas dinner along with other holiday sides like honey glazed carrots and homemade creamed corn.
Recipe FAQs
Traditionally, the term “stuffing” implies that it was cooked inside the turkey, while “dressing” means it was baked in a separate dish. However, today both terms are used interchangeably, so feel free to call it by either name
For food safety, stuffing that was cooked inside a turkey must reach an internal temperature of 165°F in the center. This is because the stuffing absorbs raw turkey juices, so it must be thoroughly cooked before consuming. If the turkey is done before the stuffing, transfer the stuffing to a casserole dish and continue baking until it’s fully heated.
Yes, it can be frozen in an airtight container for up to 3 months. Thaw it in the fridge overnight, then transfer it to a casserole dish. Add a little broth or water and cover with aluminum foil. Bake at 350°F for 15-20 minutes, or until heated through.
More Holiday Recipes to Try
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Cranberry Stuffing
Ingredients
- 2 tablespoons butter
- ½ onion diced
- 1 apple diced or shredded
- 4 celery ribs diced
- 20 ounce-box herb stuffing mix
- ½ cup sliced almonds
- 1 cup dried cranberries
- 1 teaspoon ground sage
- ½ teaspoon dried rosemary
- salt and pepper to taste
- 32 ounces chicken broth *sub vegetable broth for vegetarian
- 8-20 ounces water depending on how moist you like your stuffing
Instructions
- Saute onions, apples and celery in butter until tender in a large pot.
- Turn off heat, add almonds, cranberries, stuffing mix, sage, rosemary, and salt and pepper and transfer to a mixing bowl.
- Stir in chicken broth. If you prefer a more moist stuffing - add a bit of water.
- Transfer to a greased 9x13 casserole dish and bake for 30-35 minutes at 350 degrees.
- Can be stuffed inside of a turkey if desired.
Video
Notes
- You can use any brand of stuffing mix you’d like, including gluten-free if needed.
- If you’re going to stuff your turkey, there’s no need to bake the stuffing first. After mixing, transfer it to the bird right before roasting.
- To make this in advance, store it in an airtight container in the fridge for up to 3-4 days or freeze it for up to 3 months.
Nutrition
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Suzanne says
Do you cover the dish while baking or bake uncovered? I don't want to dry it out in the oven.
Kadee says
This is completely personal preference. If you want a really moist stuffing, you can cover. If you want a stuffing with crispy edges, they do not.
Chris says
How far in advance can I make this stuffing.
Can I make it on Friday night and stuff the turkey Monday morning?
Kadee says
I would not recommend making it that far in advance. Maybe the night before? The longer it is stored in the fridge the dryer it will become.
Linda Mersing says
This recipe sounds amazing. I love the size and taste of stuffing baked in muffin cups. Would there be changes to baking time and if so, what would your suggestions be?
Thanks!
Kadee says
I love making them in a muffin pan! I would suggest baking them for about 20 minutes or until the edges start to brown.
Kate says
Can you make this ahead and reheat for dinner?
Kadee says
Yes - make it up, put it in the fridge and then bake before dinner!
Erin V says
stuffing's always been my favorite part of thanksgiving- stoked to give this one a try this year!!!!