Cranberry Apple Stuffing

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Prep Time: 30 min.
Bake Time: 45 min.
Servings: 8-10
Difficulty: Beginning

Cranberries and apples bring a refreshing tart to your stuffing for the holidays.


12 Rhodes Yeast Dinner Rolls or 12 Rhodes Warm-N-Serv® Yeast Dinner Rolls, thawed
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 cup chopped celery
2 Granny Smith apples, peeled, cored and finely chopped
1 can (14-1/2 ounces) chicken broth
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 1-1/2 cups apple cider or juice


Combine chicken broth and cranberries in a bowl and let stand for 30 minutes. Cut rolls into 1/2 inch cubes and layer on baking sheet. Bake at 350°F 15 minutes to toast and set aside.

Melt butter in a large frying pan and add onion and celery. Simmer stirring occasionally for about 5 minutes. Add apples and simmer stirring occasionally for another 5 minutes.

In a large bowl, whisk together cider, eggs, cinnamon, salt, and pepper.  Stir in cranberries, onion, celery and apple mixture. Fold in toasted bread cubes and coat well. Spoon into sprayed 9×13 inch pan, arranging evenly. Bake at 350°F 30- 45 minutes.

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