Easy Herb and Apple Stuffing Recipe
This herb and Apple Stuffing has all the best fall vibes packed into every single bite. Buttery, herby, with just the right amount of sweetness from the apples and a little crunch from the nuts, this simple recipe is always a crowd-favorite.
I make this every year for Thanksgiving, and somehow, it always disappears faster than the brined turkey. It’s also one of those rare dishes that feels nostalgic but still a little unexpected with the apples tucked in there. You can totally make it ahead, tweak it to your taste, or just follow this recipe exactly and end up with stuffing that people won’t stop talking about.
If you love stuffing that’s crisp on top and tender in the middle, check out this Jiffy Cornbread Dressing recipe as well. It’s a southern staple that always gets rave reviews.
Table of Contents
Why You’ll Love This Recipe
- Balanced flavor: Sweet apples, savory herbs, buttery bread, it hits all the right notes.
- Make-ahead friendly: Perfect for prepping the day before your feast to save you a little time in the kitchen.
- Simple ingredients: You only need a few simple ingredients that can all be easily found at your local store. Nothing fancy here.
- Holiday staple: This recipe is a star on our holiday dinner table, along with other tasty side dishes like sweet potato casserole and cranberry sauce.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Day-Old Bread: Day-old bread is perfect because it soaks up all the flavor without turning mushy.
- Unsalted Butter: Butter adds a rich flavor that makes the stuffing taste indulgent.
- Celery: Celery brings a little crunch and that classic stuffing flavor.
- Onion: When it comes to cooking with onions, I always recommend using a yellow onion.
- Apples: Apples add a sweet-tart balance that brightens the dish. For this recipe, a crunchy apple such as Granny Smith, Honeycrisp, or Pink Lady will work best.
- Pecans: Nuts give the stuffing an extra crunch.
- Fresh Parsley: Parsley adds a pop of freshness and color.
- Sage: Sage delivers that earthy, pine flavor that stuffing is known for.
- Thyme: Thyme adds a rich herb flavor that makes this stuffing over the top delicious.
- Chicken or Vegetable Broth: Broth moistens the bread and ties the flavors together.
- Eggs: Eggs act as a binder, holding the stuffing together. I suggest that you beat the eggs before you add them to dressing so that they are mixing thoroughly.
How to Make Apple Stuffing
Preheat the oven to 350 degrees F, and grab a skillet, rimmed baking sheet, and a 9×13 casserole dish, so that you can whip homemade stuffing with apple recipe.
- Toast bread cubes in the oven for about 10 minutes, until lightly crisp.
- Cook the celery and onions in a hot sauce with melted butter, until soft. Then add the apples and cook for another 3-4 minutes.
- Transfer bread to a big bowl. Add cooked veggies, apples, nuts, parsley, herbs, salt, and pepper.
- Mix well until fully combined.
- Pour broth in gradually while tossing, until moist but not soggy. Stir in eggs.
- Spread the stuffing into the prepared baking dish, bake covered for 30 minutes, and then uncovered for another 20 minutes or until golden brown. Serve with your holiday glazed ham.
You can find the complete list of instructions in the printable recipe card at the bottom of this post.
What To Serve With This Dish
I always serve this apple stuffing alongside our holiday favorites such as smoked turkey, fresh green bean casserole, and homemade Hawaiian rolls. But the options are endless, so serve it with your favorite main dishes.
Substitutions and Additions
- Bread: Use cornbread or baked biscuits instead of white or wheat bread for a Southern twist.
- Low Carb: Use your favorite low carb or keto bread to lower the carbohydrates. I don’t recommend using an all almond flour based product. The casserole will be mushy.
- Fruit: Swap apples for pears if you want a milder fruit flavor.
- Nut free: Leave out the nuts if there are allergies or you prefer a softer texture.
- Make it heartier: Add cooked sausage or mushrooms for extra heartiness.
How To Store
Storage: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooled stuffing in a freezer-safe bag or container for up to 1 month. Thaw in the fridge overnight.
Reheating: Cover and reheat in the oven at 350°F until warmed through. You can also microwave individual portions.
Sandra’s Pro Tips
- Bread: Cube your bread the night before and let it dry out for the best texture.
- Add broth slowly: Don’t dump in all the broth at once. Add slowly so it doesn’t get mushy.
- Adjust seasoning: Taste before adding the eggs and baking if you want to adjust the salt or herbs.
- Crunchy topping: If your top isn’t browning, broil for 1–2 minutes right at the end.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
The secret to a moist stuffing is to get the perfect balance of bread and broth. And, to also ensure that you don’t overbake it.
Add the broth gradually and stop when it’s just moist. You don’t want it swimming.
Typically, stuffing is cooked inside the turkey, and dressing is made in a pan. It also depends on the region in the North; even if it’s baked in a pan, it’s still typically called stuffing.
Other Delicious Holiday Recipes You May Enjoy
Easy Herb and Apple Stuffing Recipe
Equipment
- mixing bowl Large
- 9 x 13-inch baking dish
- skillet Large
Ingredients
- 10 cups cubed day-old bread white, wheat, or a mix
- 1/2 cup unsalted butter
- 2 cups chopped celery
- 1 1/2 cups chopped onion
- 3 medium apples peeled, cored, and diced (such as Granny Smith or Honeycrisp)
- 1/2 cup chopped pecans or walnuts optional
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh sage minced (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 to 3 cups chicken or vegetable broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch oven proof baking dish.
- Spread the prepared bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly crisp.
- In a large skillet, melt the butter over medium heat. Add celery and onion; cook for 5–6 minutes, until softened. Stir in diced apples and cook for 3–4 minutes more.
- Transfer bread cubes to a large mixing bowl. Add the cooked vegetables and apples, nuts (if using), parsley, sage, thyme, salt, and pepper. Toss gently.
- Pour in broth gradually, tossing until the mixture is moistened but not soggy. Stir in beaten eggs.
- Transfer mixture to prepared baking dish, cover with foil, and bake for 30 minutes.
- Remove foil and bake for 20 more minutes, until the top is lightly browned.
Notes
- Bread: Cube your bread the night before and let it dry out for the best texture.
- Add broth slowly: Don’t dump in all the broth at once. Add slowly so it doesn’t get mushy.
- Adjust seasoning: Taste before adding the eggs and baking if you want to adjust the salt or herbs.
- Crunchy topping: If your top isn’t browning, broil for 1–2 minutes right at the end.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
