Classic stuffing is a favorite on the Thanksgiving menu, but sometimes it can feel a bit heavy. When we’re craving a lighter, sweeter addition to our Thanksgiving dinner table, this apple stuffing is the answer. In this recipe, apples and cranberries add a freshness to balance out the hearty Thanksgiving side, while sliced almonds offer a welcome crunch. The bright, tart notes pair perfectly with the buttery bread in this recipe, giving this classically savory side a hint of sweet that we can’t get enough of. Keep reading for all of our top tips on how to take the classic side from savory to sweet:
What are the best apples to use for apple stuffing?
We used Granny Smith apples for their tangy, tart flavor and crispness. If you’d prefer more pops of red in your stuffing, you could also use Pink Lady apples, Cortlands or Braeburn. The key is to use apples that have a lot of acidity, and will hold up well in the oven—no mushiness allowed here.
The best bread to use for stuffing:
We recommend using a quality loaf of bread like sourdough for this recipe. Make sure to let it get nice and toasty before adding all of the liquid to it—it will make all the difference! Cube it the night before and let it dry out even. Fresh bread just can’t soak up liquid the way stale bread can.
Variations:
We used chicken broth in this recipe, but if you’re looking for a vegetarian Thanksgiving side, you can swap it out for vegetable broth instead! Need it to be vegan? Swap the butter for your favorite plant-based version instead. Alternatively, try out our vegan stuffing if you’re looking for another no-dairy option.
Feeling a different fruit? Try out our pineapple stuffing or cranberry stuffing for other sweet stuffing options.
Storage.
If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. Tip: We highly recommend using any leftovers in our Thanksgiving sandwich. 😉
Made this for Thanksgiving? Let us know how it went in the comments below!