Cranberry Apple Sage Stuffing

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x



  • 9 cups day old sourdough bread, roughly diced (about 1 artisan loaf)
  • 2 ribs celery, halved lengthwise and thinly sliced
  • 1 medium yellow onion, diced
  • 1 medium granny smith apple, diced
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons fresh fresh sage, roughly chopped
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced
  • 2 eggs, beaten
  • 1 cup unsalted butter
  • 2 1/2 cups chicken broth
  • Coarse salt, fresh ground black pepper


  1. Preheat oven to 350˚F. Grease a 9X13 baking dish.
  2. In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened and onions start to become translucent, about 6-7 minutes.
  3. In a large bowl, mix together bread, apples, cranberries, cooked onion and celery, and fresh herbs.
  4. Add half of the chicken broth to the mixture and stir until combined.
  5. In a small bowl, beat together the eggs and the rest of the chicken broth. Pour into the bread mixture, and stir until completely combined.
  6. Add a couple pinches of salt and pepper, and stir until combined.
  7. Pour stuffing into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes.
  8. Let cool for 5 minutes and serve immediately.