Paula Deen Apple Cranberry Stuffing

Paula Deen Apple Cranberry Stuffing is a sweet and savory baked stuffing made with toasted Hawaiian sweet bread, Granny Smith apples and dried cranberries, ready in 1 hour 20 minutes. Try this easy Thanksgiving stuffing recipe for your holiday table or Sunday dinner, since it bakes in one dish and feeds a crowd.

Soak the cranberries in the chicken broth for the full 30 minutes, because they plump up and flavor the whole pan. Skip it and you get tough, chewy berries sitting in a stuffing that tastes flat.

Paula uses toasted Hawaiian sweet bread instead of plain white bread, and that gives the stuffing a sweetness that plays well with the tart apples. A can of cream of celery soup keeps it moist and custardy, so it never turns out dry the way boxed stuffing can.

Paula Deen Apple Cranberry Stuffing

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

40

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

210

kcal

Toasted sweet bread soaks up a savory custard of broth, eggs and celery soup, with tender apples and plump cranberries in every spoonful. Once baked, the top turns golden and crisp while the center stays soft.

Ingredients

• 2 cups chicken broth
  

• 1 cup dried cranberries
  

• 1/4 cup Butter
  

• 1 chopped onion
  

• 1 chopped red bell pepper
  

• 1 cup chopped celery
  

• 2 cored and finely chopped Granny Smith apples
  

• 3 large eggs
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon Black pepper
  

• 1 (10.75 oz) can cream of celery soup
  

• 1/2 teaspoon ground cinnamon
  

• 8 cups cubed and toasted Hawaiian sweet bread
  

Directions

• Prep the oven: Preheat the oven to 350°F and lightly grease a 13 by 9 by 2-inch baking dish. Then set it aside while you get everything else ready.
• Soak the cranberries: Combine 2 cups chicken broth and 1 cup dried cranberries in a small bowl. Let them soak for 30 minutes so the berries plump up.
• Cook the vegetables: Melt 1/4 cup butter in a large skillet over medium heat, then add 1 chopped onion, 1 chopped red bell pepper and 1 cup chopped celery. Cook for 5 minutes, stirring often, until tender.
• Add the apples: Stir in 2 cored and finely chopped Granny Smith apples and cook for 5 minutes, stirring frequently. Then take the skillet off the heat and scrape everything into a large bowl.
• Beat the eggs: Beat 3 large eggs in a separate bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set them aside for a minute.
• Mix the stuffing: Stir the cranberry and broth mixture, 1 can cream of celery soup and 1/2 teaspoon ground cinnamon into the vegetables. Fold in 8 cups cubed and toasted Hawaiian sweet bread gently, then add the eggs.
• Bake until set: Spoon the mixture into the prepared dish and bake for 30 to 40 minutes. It's done when the center is set and the top is golden.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bread instead of Hawaiian sweet bread?

Yes, cubed white bread or challah works fine. The stuffing will taste a little less sweet, so you may want to add a spoonful of brown sugar with the apples.

Can I make apple cranberry stuffing ahead of time?

You can assemble it the day before, cover it and keep it in the fridge. Bake it straight from the fridge and add 10 to 15 minutes, checking that the center is set.

How do I store and reheat leftover stuffing?

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered in a 350°F oven until hot all the way through, since the microwave can make the bread gummy.

Can I use fresh cranberries instead of dried?

Dried cranberries are what the recipe calls for, since they soften in the broth and add sweetness. Fresh ones are much more tart and won't plump the same way, so I'd stick with dried.

Why is my stuffing soggy or dry?

Soggy stuffing usually comes from bread that wasn't toasted enough to soak up the liquid. Dry stuffing means it baked past the point where the center is set, so pull it out as soon as it firms up.