Easy Apple Stuffing with Herbs and Celery

Apple stuffing is one of those side dishes that instantly makes me think of fall and big family dinners. It’s warm, buttery and packed with all those lovely sage and thyme flavors, with little chunks of apple mixed through for a bit of sweetness.

I really like the combination of the soft apples with the celery and onion, and you still get those slightly crispy bits of bread across the top. You can throw in some pecans or walnuts too if you like a bit of crunch, but it’s still really good without them.

This is such an easy one to make for Thanksgiving or alongside a Sunday roast when the weather starts getting colder. It makes a good-sized batch too, so there’s plenty to go around if you’ve got everyone over for dinner.

If you like this recipe, make sure you also take a look at these:

• Stuffing Biscuits
• Herb & Vegetable Stuffing

Equipment

• 9×13-inch baking dish
• Large skillet
• Large mixing bowl
• Baking sheet
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• Day-old bread: Slightly stale bread works really well here because it soaks up all that buttery broth without turning to mush. White, wheat or a mixture of both is fine.

• Unsalted butter: This is what gives the stuffing that lovely rich, buttery flavor and is also used to soften the onion and celery.

• Celery: I like plenty of celery in stuffing as it adds a little bit of texture as well as that classic stuffing flavor.

• Onion: The onion cooks down in the butter until it’s nice and soft and adds loads of flavor to the base.

• Apples: Granny Smith are great if you want a slightly tart flavor, while Honeycrisp are a little sweeter. Just use whichever you prefer or already have in the kitchen.

• Pecans or walnuts: These are completely optional, but they add a nice bit of crunch amongst all that soft bread and apple.

• Fresh parsley: A little fresh parsley adds some freshness and color without overpowering everything else.

• Sage: Sage is one of those flavors I always associate with stuffing. Fresh is lovely if you have it, but dried works perfectly well too.

• Thyme: This goes really nicely with the apple and sage and adds a little more of that herby fall flavor.

• Salt: You don’t need loads, especially if your broth is already quite salty, so you can always adjust this to taste.

• Black pepper: Just enough to add a little warmth and bring out all the other flavors.

• Chicken or vegetable broth: Add this gradually because the exact amount you need will depend on how dry your bread is. You want everything nicely moistened but definitely not soggy.

• Eggs: The beaten eggs help bind everything together as the stuffing bakes so it holds together without becoming too dense.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Spread the bread cubes out on a baking sheet and toast them in the oven for about 10 minutes, until lightly crisp.

Step 3: While the bread is toasting, melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 5 to 6 minutes, until softened.

Step 4: Stir in the apples and continue cooking for another 3 to 4 minutes, just until tender.

Step 5: Transfer the toasted bread cubes to a large mixing bowl. Add the cooked vegetables and apples, nuts if using, parsley, sage, thyme, salt, and pepper. Toss gently to combine.

Step 6: Slowly pour in the broth, tossing as you go, until the mixture is evenly moistened but not soggy. Stir in the beaten eggs.

Step 7: Spoon the mixture into the prepared baking dish, cover with foil, and bake for 30 minutes.

Step 8: Remove the foil and bake for an additional 20 minutes, until the top is lightly golden.

What to Serve with Apple Stuffing

Apple stuffing works with pretty much all the usual fall and holiday favorites. I especially love it as part of a big Thanksgiving dinner, but there’s no reason to save it just for Thanksgiving, it’s really good with a simple roast dinner too.

• Roast turkey: The obvious one for Thanksgiving, and the apple and herbs go so well with turkey and gravy.

• Roast chicken: Perfect if you want to make this for a regular family dinner rather than a big holiday meal.

• Pork: Apple and pork are always good together, so try it alongside pork chops, pork tenderloin or a roast pork dinner.

• Mashed potatoes: Because if you’re making a big comfort food dinner, you may as well go all in!

• Roasted vegetables: Carrots, Brussels sprouts, green beans or roasted squash would all work really well.

• Gravy: Definitely add plenty of gravy over the top when you serve it.

• Cranberry sauce: That little bit of tart sweetness works really nicely with the apples in the stuffing.

Storing

Any leftovers can be kept in an airtight container in the fridge for around 3 to 4 days. I’d let the stuffing cool first before putting it away, then just reheat however much you need when you’re ready to eat it.

You can warm it back up in the oven covered with foil, or use the microwave if you’re only reheating a small portion. If it seems a little dry after being in the fridge, add a small splash of broth before reheating to bring some of that moisture back.

Variations & Substitutions

There are loads of little ways you can change this stuffing depending on what you have in the kitchen or what you’re serving it with. I’d keep the bread, butter and broth as the basic starting point, but you can definitely play around with the rest.

• Change the apples: Granny Smith gives you a more tart flavor, while Honeycrisp or Gala will make the stuffing a little sweeter.

• Add sausage: Brown some pork sausage and mix it through before baking if you want something a bit more filling.

• Leave out the nuts: The pecans or walnuts are completely optional, so you can simply skip them.

• Add cranberries: A handful of dried cranberries works really well with the apples and is especially nice for Thanksgiving.

• Try different herbs: Rosemary is a good addition if you have some, or you can adjust the sage and thyme depending on what you like.

• Use vegetable broth: Swap the chicken broth for vegetable broth if you want to keep the stuffing vegetarian.

• Use a different bread: White, wheat, sourdough or a mixture will all work, so this is a good recipe for using up whatever bread you already have.

FAQs

Can I make apple stuffing ahead of time?

Yes! You can put the stuffing together the day before, cover the baking dish and keep it in the fridge overnight. Take it out while the oven is preheating, then bake as directed. It may need a few extra minutes since it’s starting out cold.

What are the best apples for stuffing?

Granny Smith and Honeycrisp are both really good choices because they hold their shape well when cooked. Granny Smith will give you a slightly tart flavor, while Honeycrisp adds a little more sweetness.

Do I need to use day-old bread for apple stuffing?

Day-old bread is ideal because it’s drier and soaks up the broth and butter without becoming too soggy. If your bread is fresh, simply cube it and toast it in the oven until it’s lightly dried out before making the stuffing.

Can I use fresh herbs instead of dried herbs?

Absolutely. This recipe uses fresh sage and thyme, but I’ve included dried amounts too because I don’t always have fresh herbs sitting in the fridge. Either will work well.

How do I keep stuffing from getting soggy?

The main thing is to add the broth gradually rather than pouring it all in at once. The bread should be nicely moistened but not completely soaked, and you might not need the full amount of broth depending on how dry your bread is.

Can I make this apple stuffing vegetarian?

Yes. Just use vegetable broth instead of chicken broth and the rest of the recipe can stay exactly the same.

Can I add sausage to apple stuffing?

Definitely. Cook the sausage first, drain off any excess grease and then mix it in with the bread, apples and other ingredients before baking.

What goes well with apple stuffing?