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Entrées & Sides

Whole Grain Apple Cranberry Stuffing


  • 2 CUPS Chicken Broth, reduced-sodium
  • 1 CUP dried Cranberries
  • 1 CUP Celery, chopped
  • 1 Onion, chopped
  • 2 TBSP unsalted Butter
  • 2 Granny Smith Apples, cored and finely chopped
  • 3 large Eggs, beaten
  • 6 CUPS day-old Whole Grain
  • Baguette, cut into ½ inch cubes
  • 1 TSP Spice of Life
  • ½ TSP Poultry Seasoning
  • ¼ TSP Ground Black Pepper
  • ⅛ TSP Cinnamon
  • 1 dried Sage Leaf, chopped


  1. Preheat oven to 350⁰F. Lightly coat an 11-inch oval baking dish with nonstick cooking spray.
  2. Warm the broth over medium heat.
  3. Combine hot broth and cranberries in a small bowl; let soak for 30 minutes.
  4. Sauté celery and onions in butter in a large skillet for 5 minutes, or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from the heat and transfer to a large bowl.
  5. Place the baguette cubes into a large bowl. Pour the broth and cranberries over. Pour in the eggs, and then add seasonings and spices mix together.
  6. Mix in onion and celery mixture.
  7. Spoon stuffing into the prepared dish and bake until the center is set, 35 to 40 minutes.

Yield: 8-9 servings

Preparation Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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