This apple stuffing recipe is holiday worthy! It's cooked with fresh herbs, chopped apples and dried cherries. The fruit adds subtle sweet and tart flavors to this Thanksgiving favorite.
This apple stuffing recipe is a fresh take and vegetarian-friendly alternative (if veggie broth is used) to my family's favorite Homemade Sausage Stuffing. This holiday-worthy side dish is prepared with fresh herbs, crisp apples, and tart dried cherries, creating a balanced mix of savory and subtly sweet flavors.
And the best part? (Besides the flavor, of course) It tastes just as good - if not better - the next day, once the herbs have a chance to meld. That makes it ideal for Thanksgiving or Christmas feast prep. Make it the day before, through to the the point it's ready to bake, then cover and refrigerate. Bake it the next day and keep warm until ready to serve.
Stuffing bread tips
For this apple stuffing recipe, I used whole wheat sandwich bread without any seeds. If it's available at your grocery store, Franz whole wheat sandwich bread is a great option because it contains just 80 calories per slice.
Stuffing bread shouldn't be fresh baked, otherwise the finished dish will be far too mushy. I prefer to dry, but not to toast the bread because I like my stuffing to hold it's shape, but tender.
Two ways to dry the bread:
- Air dry: A couple of days before making the stuffing, remove the crusts and cut the bread into cubes. Spread them on a couple of large baking sheets and allow the bread to air dry.
- Oven dry: Preheat the oven to 200 degrees F. Spread the bread cubes onto two large baking sheets and allow the bread to dry in the oven, but don't toast it (i.e., it shouldn't start to brown). This should take about 20 minutes. Flip the bread over halfway through to dry both sides.
Ingredients and substitutions
- Bread: Whole wheat sandwich bread, a couple of days old or dried in the oven. See Bread Tips in the section below for details.
- Apples: Use a crisp, sweet apple, such as Gala or Fuji.
- Cherries: Dried tart cherries can be found in most grocery stores. Dried cranberries have a different flavor, but are a good substitution.
- Onions: Use a medium yellow onion and a few green onions (scallions).
- Herbs: Fresh sage, thyme and parsley. A smaller amount of dried thyme can be substituted for fresh, but I highly recommend using fresh sage and parsley.
- Nutmeg: A dash of ground nutmeg adds a subtle background layer of flavor.
- Broth: Use chicken or turkey broth, or vegetable broth for a vegetarian version.
- Fats for cooking: A little olive oil and unsalted butter for flavor and sautéing.
How to make this apple stuffing recipe
- Prep the bread: Cut off the crusts and cut the bread into 1-inch cubes. Dry according to the instructions in the "Stuffing Bread Tips" section above. ⬆️ Place the cool, dried cubes in a large bowl.
- Cook the onions: Sauté the onion in a little olive oil in a large nonstick skillet set over medium heat. Cook until the onions are translucent.
- Cook the rest: Add the butter and allow it to melt. Stir in the diced celery, apple, green onions and all of the fresh herbs. Sauté until the onion and apple are just starting to soften.
- Mix together: Scrape the vegetable-apple mixture into the bowl with the bread, along with the dried cherries. Toss with the bread mixture (salad tongs are great for this) and season with nutmeg, salt and pepper. Pour in the chicken broth and toss to coat the bread.
- Taste it! Taste the stuffing and add additional salt, pepper and ground nutmeg, if desired. If your stuffing seems dry at this point, add more broth (¼ cup at a time) and toss again.
- Bake the stuffing: Lightly coat a 9- x 13-inch baking dish with cooking spray. Transfer the stuffing mixture to the baking dish and spread evenly. Bake, uncovered, until the stuffing is heated through and a light crust if forming on top, about 20 to 25 minutes.
Make-ahead, storage and reheating
Making this apple stuffing ahead of time is a fantastic way to save time on a busy holiday.
PREP THE DAY BEFORE
To prepare in advance, simply follow the recipe through to the point where it's ready to be baked. Instead of baking it immediately, cover the dish tightly with foil or plastic wrap and refrigerate it for up to 24 hours.When you're ready to serve, remove the stuffing from the refrigerator, let it sit at room temperature for about 20 minutes, and then bake as directed.
**If the bread has dried out in the fridge, drizzle some chicken broth over the stuffing before baking.
STORAGE
Once the stuffing cools, cover the dish with plastic wrap or transfer the stuffing to an airtight container. Store in the refrigerator for up to 3 days.
REHEAT
- Transfer the stuffing to an oven-safe dish if it's not already in one, cover it with foil to prevent it from drying out. Bake at 350°F for 20-25 minutes, or until heated through.
- For smaller portions, the microwave works well; heat it in 1-minute intervals, stirring between, to ensure even warming.
Frequently Asked Questions
Feel free to replace the whole wheat bread with white sandwich bread, or use a combination of the two.
In my opinion, it tastes even better! Overnight, the flavor of the fresh herbs, vegetables and nutmeg blend and intensify. Without fail, I always make this stuffing the day before serving. It also saves time on feast day!
Printable Recipe
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Apple Stuffing Recipe
Ingredients
- 1 ½ loaves (24 oz. each) whole wheat sandwich bread About 12 cups of bread cubes (See Note 1)
- 1 teaspoon olive oil
- 1 medium yellow onion chopped
- 2 tabelspoon unsalted butter
- 1 large Gala apple about 1 ½ cups (See Note 2 for alternatives)
- 1 cup diced celery ½-inch dice
- ½ cup chopped green onions white and green parts
- ½ cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- ½ cup dried tart cherries
- ½ teaspoon freshly grated or ground nutmeg or more to taste
- ½ teaspoon kosher salt or more to taste
- ½ teaspoon ground pepper or more to taste
- 2 cups chicken broth or more as needed. Use vegetable broth for vegetarian version.
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9- by 13-inch baking dish with cooking spray.
- Cut the crusts off of the bread. Discard the crusts or reserve for making breadcrumbs.
- Air-dry or oven-dry the bread as needed (See Note 3 below for details). If the bread is oven-dried, let it cool. Place the bread cubes in a large bowl.
- Heat the olive oil in a large nonstick skillet set over medium heat. Sauté the yellow onion until translucent, about 5 minutes.
- Add and melt the butter. Stir in the apple, celery, green onions, parsley, sage and thyme. Cook, stirring frequently, until the celery and apples are starting to soften 6 to 8 minutes.
- Scrape the vegetable-apple mixture into the bread mixture, along with the dried cherries, nutmeg, salt and pepper. Toss to combine. Pour in the chicken broth and toss to coat the bread. If the bread isn't coated and starting to soften, add additional chicken broth (¼ cup at a time) and toss again.
- ***IMPORTANT: Taste the stuffing for seasoning. If it needs more salt, pepper and/or nutmeg, now is the time to add it!
- Transfer the stuffing to the prepared baking dish and spread evenly. Bake, uncovered, until the stuffing is heated through and a light crust forms on top. Serve.
Video
Notes
- Air dry: A couple of days before making the stuffing, remove the crusts and cut the bread into cubes. Spread them on a couple of large baking sheets and allow the bread to air dry.
- Oven dry: Preheat the oven to 200 degrees F. Spread the bread cubes onto two large baking sheets and allow the bread to dry in the oven, but don't toast it (i.e., it shouldn't start to brown). This should take about 20 minutes. Flip the bread over halfway through to dry both sides.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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