• Prep Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 10

Baked Apple Cranberry Stuffing Recipe

  • Recipe Submitted by on

 Ingredients List

  • 12 oz Pepperidge Farm Herb Cubed Stuffing Mix (1 package)
  • 3 TBSP unsalted butter
  • 4 stalks of celery (1.5 cups chopped)
  • 1 medium onion (1.5 cups chopped)
  • 2 cups low-sodium vegetable broth*
  • 1 large honey crisp apple, chopped**
  • 1 cup dried cranberries (whole or chopped)
  • 1 large egg
  • 1/4 tsp ground cinnamon (plus extra to taste)
  • 1/8 tsp black pepper


Pre-heat oven to 350 degrees F.
Place stuffing mix in an extra-large bowl.
Heat butter in a large pan over medium-high heat.
Add your chopped onion and celery and sauté until tender and translucent. If you'd like a little crunch in your stuffing feel free to undercook until al-dente.
Stir in broth, apple, and dried cranberries and season with cinnamon and black pepper.
Pour mixture over stuffing.
Whisk an egg, add to bowl, and mix until bread is coated. Adding an egg gives the stuffing a custard-like interior but feel free to skip it if you're going egg-free! 1/4 cup of broth may be used in place of the egg.
If you'd like, you can season the top with an extra sprinkle of cinnamon (highly recommended - YUM!)
Bake for 30 minutes or until your stuffing is hot and fluffy on the inside and golden brown on the top. I like to drizzle a little melted butter over my stuffing and garnish with parsley before serving - totally optional but oh so tasty!

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