Apple Cranberry Stuffing

I came across a recipe similar to this apple cranberry stuffing recipe a few years ago when I was planning a Christmas dinner. I wanted to make something different and decided to stuff Cornish Game hens. The original recipe was for Apple Cranberry stuffing to stuff pork chops, which by the way, would also work very well.

I liked the idea of the apple and the cranberry, the flavors go well together and the colors make it look festive. I thought with some alterations it would be perfect for stuffing the hens. I use mostly apple juice or cider, rather than mostly chicken broth… I feel it makes the apple flavor more apparent.


The onion, celery and apple quantities are approximate.. add or substract depending on your personal tastes.

Use all red or green apples or a combination of the two.

If you like a more moist stuffing... leave the foil on during the entire cooking time.

We loved the stuffing so much, that my son insists that I make it every Thanksgiving as a side dish.


Apple Cranberry Stuffing Recipe:

All you need:

1½ cups chopped celery
½ cup (1 stick) butter
1 cup chopped onion
2 medium tart red and /or green apples, cored and chopped
1 bag (6 ounces) dried cranberries
¼ cup chopped fresh parsley
1 tsp rosemary
1 tsp thyme
1 small bag dry seasoned bread cubes
½ can (14 ½ ounce can) chicken broth
2 cups apple juice

All you have to do:

Preheat oven to 350°F.

Spray a 13x9 inch baking dish with butter flavored cooking oil spray (butter flavored is preferred, however, if not available other cooking spray oil will do).

Melt butter in large skillet on medium heat and add the onion and celery. Cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place bread cubes in large bowl. Add onion mixture, broth and apple juice; toss gently until well mixed.

Spoon the stuffing into the baking dish. Cover with foil.

Bake 20 minutes. Remove foil; bake additional 10 minutes or until heated through and lightly browned and top is slightly crunchy.

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