This simple gluten-free Cranberry Apple Sage Stuffing is sure to make your holiday meals all the more special. Full of flavor from sweet apples and cranberries and savory herbs and moist tender bread. Your Thanksgiving table needs this delicious stuffing!
This stuffing is all about simple ingredients coming together to create something truly extraordinary.
The holidays also wouldn’t be the same without a good cranberry sauce. Our Apple Cranberry Sauce is a staple side dish for your Thanksgiving table or even Christmas dinner.
And to get your holiday party started try adding in these delicious Cranberry Brie Bites. They’re incredibly easy to whip up and taste amazing!
Ingredients you’ll need
- Gluten-Free bread: I used Schar Gluten-Free Artisan Bread Baker 10 Grain and Seed Bread for this recipe. You can use any gluten-free bread you love or if you’d like to make this with any other bread or even sourdough, feel free.
- Butter: Substitute vegan butter for vegan option.
- Yellow onion: You can use sweet or white onion as well.
- Celery
- Apples: I used Honeycrisp for this recipe but feel free to use your favorite flavor of apple. Gala, Fuji, and Pink Ladies work great too!
- Dried cranberries
- Dried herbs: to save time, you can also use a poultry seasoning blend. Just make sure you also add in dried parsley since it doesn’t contain that herb in the blend.
- Spices: powdered garlic, salt, and pepper.
- Chicken broth: For vegan option, substitute with vegetable broth.
What to serve Cranberry Apple Sage Stuffing with
This stuffing pairs beautifully with turkey, chicken, and pork. Of course, it’s a great side dish to all your holiday meals like Thanksgiving, Christmas, and even Easter dinners.
Making Cranberry Apple Sage Stuffing
Start by preheating your oven to 300°F
Cut up bread into about 1 inch cubes. Next, spread the bread cubes on a couple of baking sheets and toast them in the oven for about 25 minutes or until they become dried out and toasted.
You’ll need to mix the bread cubes halfway through baking so they get toasted evenly.
Transfer bread cubes to a very large mixing bowl. Set aside. Increase heat to 375º F.
Meanwhile, in a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent. Add in chopped celery, apples, and dried cranberries. Sauté for another couple of minutes.
To the pot, add the chopped fresh sage leaves, dried herbs, and seasonings. Mix to combine everything well. Should look like the picture below.
Combine and bake
Grab that very large bowl that you set aside earlier and add this savory onion-apple-cranberry mixture to it. Give it several stirs so everything is combined.
Add in the chicken broth slowly and stir stir stir until the bread mixture is fully coated with the chicken broth.
Transfer stuffing mixture into two lightly greased glass pans. A 9×13″ and 2 quart baking dish.
Bake covered for 20 minutes at 375º F. Take foil off of pans and gently stir to give it a good mix. Place back in oven and continue baking uncovered for another 20 minutes or until slightly toasted on the top.
Allow to sit for a few minutes before serving. Enjoy!
Storing and Freezing
Baked stuffing can be stored in an airtight container for up to 5 days in the fridge.
Alternatively, stuffing can be stored in the freezer for up to 3 months. Keep in freezer safe container.
When ready to serve, let thaw for 15 minutes then place in an oven safe baking dish and reheat in a 350º F. oven for about 30 minutes or until heated through. You may need to add a little broth to stuffing to make more moist.
Cranberry Apple Sage Stuffing
Equipment
- 1 9×13" ceramic or glass baking dish
- 1 2 quart glass baking dish
Ingredients
- 12 c. gluten-free bread, cubed & dried out
- 1 c. butter
- 1 c. yellow onion, chopped
- 1 1/2 c. celery, chopped
- 2 medium sized apples, chopped
- 1 c. dried cranberries
- 8-10 fresh sage leaves, roughly chopped
- 2 TBSP. dried parsley
- 1 tsp. dried sage
- 2 tsp. dried thyme
- 2 tsp. dried marjoram
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 c. chicken broth
Instructions
- Preheat oven to 300°F. Cut up bread into about 1 inch cubes. Next, spread the bread cubes on a couple of baking sheets and toast them in the oven for about 25 minutes or until they become dried out and toasted.
- Mix the bread cubes halfway through baking so they get toasted evenly. Transfer bread cubes to a very large mixing bowl. Set aside. Increase oven temp. to 375º F.
- Meanwhile, in a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent. Add in chopped celery, apples, and dried cranberries. Sauté for another couple of minutes.
- To the pot, add the chopped fresh sage leaves, dried herbs, and seasonings. Mix to combine everything well.
- Into the large bowl with bread cubes add in the savory onion-apple-cranberry mixture. Give it a good stir until everything is combined.
- Add in the chicken broth slowly and stir well until the bread mixture is fully coated with the chicken broth.
- Transfer stuffing mixture into two lightly greased glass pans. A 9×13" and 2 quart baking dish. Bake covered for 20 minutes at 375º F. Take foil off of pans and gently stir to give it a good mix. Place back in oven and continue baking uncovered for another 20 minutes or until slightly toasted on the top.
Nutrition
If you are looking for more holiday treats, be sure to visit our holiday dishes.
Did you make this recipe? Leave us a comment below, and don’t forget to leave us a star rating, too!
Follow us! Come find us on Pinterest and Instagram. See what we’re cooking up next!
Thanks for stopping by. We hope you enjoy this recipe and will stay awhile and check out more of our other awesome recipes.
Take care for now and happy baking!
Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.
Leave a Reply