Apple Cranberry Rosemary Stuffing Recipe

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Everett Dean Modified: March 22, 2022
Apple Cranberry Rosemary Stuffing Recipe

How To Make Apple Cranberry Rosemary Stuffing

Get creative with Thanksgiving by making our Apple Cranberry Rosemary Stuffing Recipe! Enjoy a side dish of fresh apples, dried cranberries, and herbs.

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



  • 10cupswhite sandwich bread cubesabout 1/2-inch cubes
  • ½cupsalted butterdiced into 1 tbsp pieces
  • 2cupscelerydiced
  • 1 ⅓cupsyellow onionchopped
  • salt
  • 2largeBraeburn applescored and chopped
  • 1cupdried cranberries
  • 4tbspfresh parsleychopped, divided
  • 1tbspfresh rosemarychopped
  • ½tspdried thyme
  • ½tspdried sage
  • 2cupschicken brothlow-sodium, as needed


  1. Preheat the oven to 300 degrees F. Transfer the bread cubes to 2 rimmed baking sheets and spread into an even layer.

  2. Place both sheets on 2 opposite oven racks set near the center of the preheated oven and allow to dry through for a total of 30 minutes, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking.

  3. Remove from the oven and set aside. Increase the oven temperature to 325 degrees F.

  4. Melt butter in a large skillet over medium heat. Add the celery and onion, and season lightly with salt. Saute for about 10 to 13 minutes, or until softened.

  5. Add in the apples and saute for about 3 to 4 minutes, or until they begin to break down and soften slightly. Remove from heat, then toss in the cranberries, 3 tablespoons of parsley, rosemary, thyme, and sage.

  6. Pour dried bread cubes into an extra-large mixing bowl. Pour apple mixture over the bread cubes and season lightly with salt to taste. Evenly pour in 1 cup of the chicken broth then gently toss the mixture.

  7. Slowly pour in more broth as needed, and gently toss until the bread has nearly soaked entirely through.

  8. Spray a 13×8-inch baking dish with non-stick cooking spray. Pour bread mixture into the baking dish and gently spread into an even layer.

  9. Cover the baking dish with foil and bake in the preheated oven for 15 minutes, then uncover and bake for 15 to 25 minutes longer, until warmed through and the top is golden brown.

  10. Sprinkle with the remaining 1 tablespoon of parsley, then serve warm and enjoy!

Recipe Notes


Avoid using sandwich bread that’s airy. This kind of bread is too delicate and won’t sufficiently absorb the liquid.



  • Calories: 1885.16kcal
  • Fat: 186.61g
  • Saturated Fat: 117.25g
  • Trans Fat: 7.45g
  • Monounsaturated Fat: 48.32g
  • Polyunsaturated Fat: 7.78g
  • Carbohydrates: 54.18g
  • Fiber: 7.13g
  • Sugar: 22.87g
  • Protein: 9.67g
  • Cholesterol: 489.49mg
  • Sodium: 1756.34mg
  • Calcium: 190.99mg
  • Potassium: 539.56mg
  • Iron: 3.57mg
  • Vitamin A: 1569.55µg
  • Vitamin C: 17.50mg
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