Best 7 Baked Apple Cranberry Stuffing Recipes

BAKED APPLE CRANBERRY STUFFING

Steps:

• 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

APPLE-CRANBERRY STUFFING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

APPLE-CRANBERRY STUFFING

Steps:

• Spread out the bread cubes on 2 baking sheets, loosely cover and let dry out for 24 to 48 hours.
• When you're ready to cook, preheat the oven to 375˚. Melt the butter in a large dutch oven over medium heat. Add the onions and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 more minutes. Add the sage, thyme and salt and stir to combine.
• Add 3½ cups broth to the dutch oven. Bring to a simmer and cook until the apples are just tender, 6 to 7 minutes. Remove from the heat. Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining ½ cup broth if needed. Stir in the parsley.
• Transfer to a 9-by-13-inch baking dish. Bake, uncovered, until golden brown and crisp on top, 35 to 40 minutes. Let rest for 20 minutes before serving.

APPLE-CRANBERRY BAKE

Steps:

• Heat oven to 375°F.
• Stir together apples, cranberries, granulated sugar, 2 tablespoons Bisquick and the cinnamon in medium bowl. Spread in ungreased square baking dish, 8x8x2 inches.
• Stir together remaining ingredients; sprinkle evenly over apple mixture.
• Bake 35 to 40 minutes or until topping is brown.