Christmas Apple Walnut Stuffing with Fresh Sage

Prep Time 25

Cook Time 45

Total Time 1 10

Course Side Dish

Cuisine American, British

Servings 8

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

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.

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.

Stir in the toasted walnuts and dried cranberries (if using). Remove from heat and allow to cool slightly before combining with the bread.

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.

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.

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.