Looking to lighten up your holiday stuffing routine? This apple stuffing recipe captures all the savory character of a traditional stuffing recipe: buttery, toasty bread cubes and aromatic, herbaceous celery, onion and parsley. But adding apples and dried apricots introduces a fresh, sweet-tart character. It’s the perfect side dish for Thanksgiving turkey and sweet potato casserole, and the apple-rich stuffing also pairs well with pork dishes like ham, grilled pork chops or roasted pork loin.
Apple Stuffing Ingredients
- Cubed bread: We use a combination of hearty whole wheat and tender Italian bread. If you want to substitute another type of bread (or store-bought stuffing cubes), you’ll need 10 cups total.
- Apples: The flavor of the apple drives the stuffing’s final taste, so use any apple you enjoy eating. Tart Granny Smith or sweet-tart Pink Lady apples keep the stuffing on the savory side. Crunchy Honeycrisp apples create a dish that leans into the sweetness.
- Apricots: Dried apricots add a sweet, chewy element. If you can’t find apricots, feel free to omit them or substitute another type of dried fruit, like raisins or cranberries.
- Celery and onion: These aromatic vegetables boost the savory character of apple stuffing.
- Parsley: Fresh herbs are always a welcome addition to stuffing recipes! We don’t recommend substituting dried parsley, as it has a dustier flavor that won’t add much to the stuffing.
- Chicken broth: Homemade chicken broth (or turkey stock) creates the most flavorful stuffing, but store-bought broth works in a pinch. To make vegetarian apple stuffing, use vegetable broth instead.
- Butter: Butter adds richness to stuffing recipes like apple stuffing.
Directions
Step 1: Toast the bread cubes
Preheat the oven to 350°F. Place the bread cubes on ungreased baking sheets. Bake for 18 to 20 minutes or until toasted. Cool the bread on the baking sheets.
Editor’s tip:Â Toasting the bread cubes is the best way to prevent soggy stuffing.
Step 2: Cook the veggies
In a Dutch oven, heat the butter over medium-high heat. Add the celery and onion. Cook and stir until tender.
Step 3: Assemble the apple stuffing
Add the apples, apricots, parsley and bread cubes to the Dutch oven. Stir in the broth and melted butter.
Then, transfer the mixture to a greased 13×9-inch baking dish.
Editor’s Tip: This recipe doesn’t include added salt. You may not need it, especially when using salted butter and store-bought chicken broth. However, you may want to add a pinch if using salt-free or low-sodium ingredients.
Step 4: Bake the apple stuffing
Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer or until lightly browned.
Recipe Variations
- Include herbs and spices: Fresh herbs like sage, rosemary, thyme and parsley are fantastic additions to apple stuffing. Poultry seasoning is also a good option as an all-in-one seasoning blend.
- Mix in flavorful add-ins: Add toasted nuts like pecans or walnuts, or include cooked vegetables like mushrooms, pumpkin or kale.
- Add sausage: To make apple sausage stuffing, cook 1 pound of bulk sausage until no longer pink. Discard the grease and add the cooked sausage to the onion-celery mixture. Use spicy Italian sausage to add a hint of heat, or opt for sage or breakfast sausage for a more herbaceous finish.
How to Store Apple Stuffing
Store leftover apple stuffing in an airtight container in the refrigerator. It may dry out a little in the fridge, but the stuffing will last up to four days. The leftovers taste fantastic in any of these leftover stuffing recipes.
Can you make apple stuffing ahead of time?
You can make most Thanksgiving stuffing recipes ahead of time, but the apple stuffing isn’t the best make-ahead dish. The apples can become soggy when reheated, causing the stuffing to lose its crisp texture. Instead, plan on making this dish on the day of your event.
Apple Stuffing Tips
What type of apple is best for stuffing?
The best apples for baking—whether you’re making pie or stuffing—have a firm texture that holds up well to heat. Try Granny Smith, Pink Lady, Honeycrisp or Braeburn. Avoid Gala, McIntosh or Red Delicious apples, which can become soft or mealy when baked.
Do you need to peel apples for stuffing?
You can make apple stuffing with peeled or unpeeled apples; it’s a matter of personal preference. Unpeeled apples provide a pop of color and a pleasant texture to stuffing, whereas peeled apples create a smoother, softer texture. If you decide to remove the skins, use this hack to keep apples from browning and submerge them in cold, salted water to protect the flesh from oxidation.
What is the best bread for stuffing?
It’s best to use day-old or stale bread for stuffing, although you can toast fresh bread cubes to give them a crispy exterior. Almost any type of bread works in stuffing recipes, and each brings a different flavor profile to the dish. Use neutral-tasting French or Italian bread, hearty whole wheat, sweet challah, earthy dark rye or tangy sourdough for sourdough stuffing.
