Apple, Onion & Cranberry Stuffing - 2 Guiding Stars
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Classic stuffing is amped up with some apples and cranberries. Combining white and whole-wheat bread offers delicious combination of flavor and texture. Stale bread and crusty bread work best for stuffing, so saving the heels of your sandwich bread in the freezer is a great, economic way to approach this recipe.

Tip: If you prefer to stick with dried herbs, reduce the amount by half, as dried herbs are more potent than fresh.


  • 4 cups whole-wheat bread, cubed
  • 4 cups white bread, cubed
  • 1 ½ tsp. canola oil
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 apples, peeled and chopped
  • 1¾ cups low-sodium chicken broth, divided
  • 4 tsp. chopped fresh sage
  • 2 tsp. chopped fresh thyme
  • ½ cup cranberries, chopped
  • Pepper to taste


  1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and bake until lightly toasted (15-20 minutes).
  2. While bread is toasting, heat oil in a large, non-stick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened (5-7 minutes). Add apples, cook for 3 minutes longer. Add ¾ cup broth, sage and thyme.
  3. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated (5-7 minutes). Add the toasted bread and cranberries. Drizzle remaining broth over the mixture and toss until evenly moistened. Season with pepper.
  4. Reduce oven temperature to 325°F. Transfer stuffing to a lightly oiled casserole dish and cover with foil. Bake until heated through (35-45 minutes). If you would like a crisp top, uncover for the last 15 minutes of baking.
Nutritional analysis per serving: Calories 205; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 260mg (11% DV); Total Carbohydrate 39g (14% DV); Dietary Fiber 5g (18% DV); Total Sugars 13g; Includes 2g Added Sugars (5% DV); Protein 7g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 6% DV; Manganese 30% DV; Niacin 20% DV; Selenium 20% DV.
Recipe by Guiding Stars at
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