Best 5 Apple Cranberry Dressing Recipes

Thanksgiving is a time for family, friends, and food. And no Thanksgiving meal is complete without a delicious dressing. If you're looking for a classic dressing recipe with a modern twist, look no further. This Apple Cranberry Dressing is full of flavor. The combination of sweet apples, tart cranberries, and savory herbs makes this dressing a perfect complement to any Thanksgiving turkey.

This recipe uses fresh apples and cranberries, which gives it a bright and festive flavor. The dressing is also made with a mixture of sourdough and cornbread, which gives it a unique texture and flavor. The dressing is then baked until golden brown, and the top is crispy.

In addition to the Apple Cranberry Dressing, this article also includes recipes for two other delicious dressings: a Sausage and Stuffing Dressing and a Gluten-Free Cornbread Dressing. The Sausage and Stuffing Dressing is a hearty and flavorful option that's perfect for those who love sausage. The Gluten-Free Cornbread Dressing is a great option for those who are gluten-free or have celiac disease.

Whether you're looking for a classic dressing recipe or something new and different, this article has a recipe for you. All three dressings are easy to make and sure to be a hit with your family and friends.

Let's cook with our recipes!

HERBED APPLE-CRANBERRY BREAD DRESSING

Herbed Apple-Cranberry Bread Dressing image

Not all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 cup butter, cubed
3 medium red onions, chopped (about 2-2/3 cups)
2 to 3 celery ribs, chopped (about 1-1/3 cups)
5 cups dry bread crumbs
3 medium tart apples, chopped (about 2-2/3 cups)
1-1/3 cups dried cranberries
1-1/3 cups minced chives
1 cup chicken broth
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
4 teaspoons minced fresh rosemary
4 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon pepper

Steps:

Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

Nutrition Facts :

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Whole Wheat Bread, Apple and Cranberry Dressing image

Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn't at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.

Provided by Martha Rose Shulman

Categories dinner, side dish

Time 1h30m

Number Of Ingredients 13

Ingredients

8 to 9 ounces whole wheat bread (with crusts), cut into 3/4 to 1-inch cubes (4 to 5 cups)
3 tablespoons extra virgin olive oil
1 medium or large onion, finely chopped
2 stalks celery, diced
Salt and freshly ground pepper to taste
1 large apple, peeled and diced
1/4 cup chopped flat-leaf parsley
2 teaspoons minced fresh thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed dried sage
1/2 cup dried cranberries
1 egg
1 cup chicken or vegetable stock
1 tablespoon unsalted butter

Steps:

Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 11 grams, TransFat 0 grams

SAUSAGE, APPLE, AND CRANBERRY DRESSING

Sausage, Apple, and Cranberry Dressing image

This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving.

Provided by Alan Dorchak

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 2h

Yield 20

Number Of Ingredients 16

Ingredients

10 cups cubed, day-old sourdough bread
1 ½ pounds bulk pork sausage
2 tablespoons butter
2 cups diced onion
2 cups diced celery
sea salt and pepper to taste
2 Golden Delicious apples - peeled, cored and diced
1 ½ cups dried cranberries
1 cup toasted walnuts, chopped
¼ cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped fresh parsley
2 eggs
2 cups chicken stock
½ cup melted butter

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 32.3 g, Cholesterol 53.4 mg, Fat 18.3 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 6.9 g, Sodium 675.8 mg, Sugar 9.3 g

APPLE-CRANBERRY DRESSING

Apple-Cranberry Dressing image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h35m

Number Of Ingredients 10

Ingredients

1 stick unsalted butter, plus more for baking dish
1 large loaf sourdough bread, cut into 3/4-inch cubes (about 10 cups)
12 ounces sweet Italian sausage, removed from casing
2 stalks celery, chopped (about 1 cup)
1 large sweet onion, such as Vidalia, chopped (about 2 cups)
2 Gala apples, cored, peeled, and chopped (about 2 1/2 cups)
2 sprigs sage, finely chopped (about 2 teaspoons)
2 cups low-sodium chicken or turkey broth, preferably homemade
1/2 cup dried cranberries
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl.
Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes.
Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper.
Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately.

ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING

Endive and Apple Salad with Cranberry Dressing image

Halved cranberries and slivers of endive, apple, and yellow pepper rest like confetti atop a bed of frisee. The endive mixture was tossed with a cranberry-mustard vinaigrette, then arranged on the greens.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 11

Ingredients

1/2 teaspoon grainy mustard
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons walnut or olive oil
1 cup fresh cranberries, cut in half (4 ounces)
2 Granny Smith apples
Juice of 1 lemon
3 large heads Belgian endive (about 1 pound)
1 yellow or red bell pepper, cored and very thinly sliced lengthwise
1 head frisee (about 6 ounces)

Steps:

Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.

Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 213 g

Tips:

For a tangier dressing, use more cranberries and less apples. You can also add a splash of vinegar or lemon juice.
If you don't have any fresh cranberries, you can use frozen cranberries. Just thaw them before using.
To make the dressing ahead of time, simply prepare it according to the recipe and then store it in an airtight container in the refrigerator for up to 3 days.
When you're ready to serve the dressing, bring it to room temperature for about 30 minutes before serving.
Garnish the dressing with fresh cranberries, chopped walnuts, or a sprinkle of cinnamon.

Conclusion:

Apple cranberry dressing is a delicious and versatile side dish that can be enjoyed with a variety of holiday meals. It's easy to make and can be prepared ahead of time, making it a great option for busy cooks. With its sweet and tart flavor, apple cranberry dressing is sure to be a hit with your family and friends.