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Cranberry Apple Stuffing

This Cranberry Apple Stuffing recipe has all the classic flavor of your favorite old-fashioned Thanksgiving stuffing but with some added color and some sweet festive fruit. 

Course Side Dish
Keyword dressing, stuffing, thanksgiving
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10 servings
Author Censie


  • 9 cups day old bread, torn into bite size pieces 
  • 2-3 ribs celery, thinly sliced
  • 1 medium onion, diced
  • 1 medium granny smith apple, diced
  • 1 1/2 cup fresh cranberries, rinsed
  • 2 TBSP fresh parsley, minced
  • 2 TBSP McCormick® Rubbed Sage
  • 2 TBSP McCormick® Thyme Leaves
  • 2 TBSP McCormick® Rosemary Leaves
  • 2 eggs, beaten
  • 1 cup unsalted butter
  • 2 1/2 cups chicken broth
  • 2 tsp black pepper
  • salt to taste


  1. Preheat oven to 350 degrees and prepare a large baking/casserole dish with cooking spray. 

  2. In a large skillet, melt butter over medium heat.

  3. Add onion and celery, and cook until celery and onions are softened and they start to become translucent.  Takes about 6-7 minutes.

  4. In a large bowl, combine bread, apples, cranberries, cooked onion and celery. 

  5. Add the fresh parsley, McCormick® Rubbed Sage, McCormick® Thyme Leaves, and McCormick® Rosemary Leaves to the large mixing bowl and mix to combine completely. 

  6. Add half of the chicken broth to the mixture and stir until combined.

  7. In a separate small bowl, beat the eggs and add them to the rest of the chicken broth.

  8. Pour the egg mixture into the bread mixture, and stir until completely combined. Add the salt and pepper, and stir until combined.

  9. Pour stuffing into the prepared baking dish.

  10. Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for another 15 minutes. Remove from oven and let cool for 5 minutes and serve immediately.  ENJOY!