Apple walnut stuffing with fresh sage is one of those cozy, fragrant dishes that instantly brings you into the spirit of the holidays. It’s sweet, savory, nutty, and herby in all the right ways—truly a must-have at any Thanksgiving or Christmas feast. This version is hearty, packed with texture, and leans into the comforting richness of toasted walnuts, tart apples, and aromatic sage. While it's perfect as a side for roasted turkey or pork, don't be surprised if it becomes the centerpiece of your holiday table. And the best part? This recipe captures the heart of a traditional stuffing recipe while giving it a fresh update that also works well for a casual Christmas brunch or as part of a more formal dinner.
Christmas Apple Walnut Stuffing with Fresh Sage
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American, British
Large skillet or sauté pan Ideal for softening the onions, celery, and apples. A well-seasoned cast iron skillet adds great flavor.
Large Mixing Bowl For combining the sautéed mixture with the bread and liquid.
Sheet pan or large baking dish (9x13) To bake the stuffing. If you like a crispy top and soft interior, opt for a wide dish. A deeper dish gives you more of a soft casserole-style stuffing.
Sharp knife and cutting board For prepping vegetables, apples, and bread.
Whisk For beating the eggs with broth and cream.
Toaster or oven (if bread isn’t stale) Toast cubed bread in a 300°F oven for 10-15 minutes if using fresh bread.
Aluminum foil For covering during the first part of baking to retain moisture.
- 1 loaf about 14 oz of day-old rustic bread, cut into 1/2-inch cubes (sourdough or country white work beautifully)
- 2 tablespoons unsalted butter plus more for greasing and optional top dotting
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 3 celery stalks diced
- 2 medium apples cored and diced (Granny Smith or Honeycrisp for a nice balance of tart and sweet)
- 3/4 cup walnuts toasted and roughly chopped
- 2 tablespoons fresh sage minced (or 2 teaspoons dried)
- 1 tablespoon fresh thyme minced (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 cups low-sodium chicken or vegetable broth warmed
- 1/4 cup heavy cream optional, for richness
- 1/2 cup dried cranberries optional but recommended for a festive touch
Prep the Bread
Cut your day-old bread into 1/2-inch cubes. If the bread isn’t stale, dry the cubes in a 300°F oven for 10-15 minutes until firm but not browned. Place in a large mixing bowl.
Sauté the Vegetables and Apples
Heat the butter and olive oil in a large skillet over medium heat. Add the onions and celery, sautéing until translucent and softened, about 8 minutes. Stir in the diced apples and cook for another 4–5 minutes until just tender.
Add the fresh sage, thyme, salt, and pepper. Cook for 1 more minute to bloom the herbs and bring out their oils.
Add the Nuts and Cranberries
Stir in the toasted walnuts and dried cranberries (if using). Remove from heat and allow to cool slightly before combining with the bread.
Combine Wet Ingredients
In a separate bowl, whisk together the eggs, warm broth, and cream (if using). This step is crucial for that custardy interior that sets a baked stuffing apart from other types.
Mix Everything Together
Pour the sautéed mixture over the bread cubes in the large bowl. Gently toss to combine, making sure everything is evenly distributed. Slowly pour the egg and broth mixture over, tossing as you go. The bread should be moist but not soggy.
Let it sit for 10 minutes to fully absorb the liquid.
Bake the Stuffing
Grease your baking dish with butter. Transfer the stuffing mixture into the dish and spread it evenly. Dot the top with a few small pieces of butter for a golden finish.
Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and crispy.
Let rest for 5–10 minutes before serving.
Pairings
This stuffing is versatile and works beautifully alongside a range of dishes. Its balanced sweetness and nutty texture make it a great side for:
- Roast turkey or chicken – A perfect match, especially with pan gravy.
- Glazed ham – The apples and cranberries contrast well with smoky, savory ham.
- Stuffed acorn squash or butternut squash – For a vegetarian main, stuff roasted squash with this stuffing.
- Roasted pork tenderloin or pork chops – The walnuts and apples complement pork beautifully.
- Brussels sprouts or green beans almondine – Crisp, green veggies balance the richness.
Serve this dish during a Christmas dinner or even as part of a festive Christmas brunch alongside a breakfast strata and fruit compote for a hearty winter spread.
FAQs
1. Can I use a different type of bread?
Absolutely. While rustic sourdough or country white bread holds up well, you can use brioche for a slightly sweeter version or whole wheat for added depth. Avoid very soft sandwich breads as they can become too mushy.
2. Is it better to use fresh or dried sage?
Fresh sage offers a more vibrant, piney flavor that really shines in this dish. If you only have dried sage, use about one-third the amount, as it’s more concentrated.
3. What kind of apples should I use?
Granny Smith apples are tart and hold their shape well when cooked, which balances the richness of the stuffing. Honeycrisp or Fuji also work nicely for a sweeter option. Avoid mealy apples like Red Delicious.
4. Can I make this stuffing ahead of time?
Yes! Assemble everything and store in the fridge, covered, for up to 24 hours before baking. You may need to add 5-10 extra minutes of bake time if baking straight from the fridge.
5. What meat pairs best with this stuffing?
This stuffing goes well with turkey, chicken thighs, or pork. Bone-in chicken thighs provide richer flavor and hold up nicely next to the robust ingredients in the stuffing. If you have leftover turkey or roast chicken, this doubles as one of the best leftover stuffing recipes too.
