Name: Cranberry Stuffing with Fresh Herbs Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 large (1 lb.) sourdough boule, cut into cubes (8 cups); Butter, for greasing baking dish; 2 apples, cored and chopped; 2 celery stalks, thinly sliced; 2 medium onions, chopped; 1/2 tbsp. freshly chopped sage; 1/2 tbsp. freshly chopped thyme leaves; 1/2 tbsp. freshly chopped rosemary; 2 tbsp. freshly chopped parsley, plus more for garnish; 6 tbsp. butter, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup dried cranberries; 2 1/2 cups low-sodium vegetable broth

If you’re hunting for a stuffing recipe that delivers that perfect balance of tart, fresh, and herbaceous, you’re in for a treat with this Cranberry Stuffing with Fresh Herbs Recipe. I absolutely love how the fresh herbs brighten every bite, while the cranberries add just the right pop of sweetness. When I first tried this recipe, it quickly became a staple on my holiday table — and I’m excited to share all the tips to help you nail it every time.

💚

Why You’ll Love This Recipe

Fresh Herb Flavor: The combination of sage, rosemary, thyme, and parsley makes this stuffing glow with freshness.
Perfect Texture: Using sourdough bread cubes that are dried out gives you that ideal crisp-tender stuffing everyone raves about.
Touch of Sweetness: Dried cranberries add a lovely tart pop without overpowering the savory notes.
Easily Make-Ahead: You can prepare it partially before the big day, saving stress and making it a breeze to bake fresh when needed.

The dish shows a pile of golden toasted bread cubes mixed with small chunks of cooked onions and pieces of shiny dark red cranberries scattered throughout. Green parsley flecks are sprinkled over the dish, adding spots of color. The food is served on a large round white plate with curved edges, sitting on a white marbled surface. A silver fork rests on the right side of the plate with some bread pieces on its prongs. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Stuffing with Fresh Herbs, holiday stuffing recipes, herb-infused stuffing, cranberry stuffing ideas, festive stuffing with herbs

Ingredients You’ll Need

All the ingredients in this Cranberry Stuffing with Fresh Herbs Recipe come together beautifully — fresh produce and herbs mingle with buttery bread for a delicious, comforting dish you’ll want on repeat. When shopping, I suggest picking a good quality sourdough boule with a dense crumb so the bread cubes hold up well after soaking in broth.

Flat lay of a large sourdough boule cut into cubes, two whole apples with crisp skin chopped, two celery stalks thinly sliced, two medium onions chopped, fresh sage sprigs, fresh thyme sprigs, fresh rosemary sprigs, a small bunch of fresh parsley, a pile of dried cranberries, three whole brown eggs with clean shells, six tablespoons of butter in a pat form, small white bowls each containing kosher salt, freshly ground black pepper, and low-sodium vegetable broth, all arranged symmetrically on a clean white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Stuffing with Fresh Herbs, holiday stuffing recipes, herb-infused stuffing, cranberry stuffing ideas, festive stuffing with herbs

Sourdough boule: Choose a firm loaf with a nice crust; it dries out perfectly for stuffing without turning mushy.
Butter: Use real butter for depth of flavor and that irresistible browned quality when cooking aromatics.
Apples: A crisp variety like Granny Smith or Honeycrisp adds subtle sweetness and moisture.
Celery: Thin slices soften nicely and bring that classic savory note stuffing needs.
Onions: Yellow onions are my go-to for balance—sweet but not too overpowering.
Kosher salt: Always season well for layers of flavor.
Fresh herbs (sage, thyme, rosemary, parsley): Fresh is best — they inject bright flavor you won’t get from dried.
Dried cranberries: Look for sweetened or unsweetened depending on your taste; they add great color and zing.
Low-sodium vegetable broth: The perfect moistening liquid—low salt lets you control seasoning.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cranberry Stuffing with Fresh Herbs Recipe is. Once you have the basics down, feel free to swap in your favorite nuts or even add cooked sausage for a heartier twist. This recipe plays well with personalization, so make it yours!

Add toasted pecans or walnuts: For crunch and nutty depth—I add these for an extra texture boost during fall gatherings.
Swap herbs: If you don’t have fresh rosemary, a pinch of dried will do, though fresh always shines brighter.
Make it vegan: Use olive oil instead of butter and vegetable broth, skipping any animal products—still delicious!
Use different bread: While sourdough is my fave, crusty French bread or whole grain loaves work well too.

How to Make Cranberry Stuffing with Fresh Herbs Recipe

Step 1: Dry Out the Sourdough Bread Cubes

This step is key to your stuffing turning out perfectly—drier bread absorbs flavors without turning to mush. I usually spread out my cubed sourdough on a baking sheet and leave it uncovered overnight. If you’re short on time, just pop it into a 200ºF oven for 20 minutes, tossing halfway through so it dries evenly. You’ll see the cubes turn lightly toasted, perfect for soaking up all those tasty juices later.

Step 2: Cook the Aromatics and Fresh Herbs

In a large skillet over medium heat, melt half the butter and gently cook the chopped apple, celery, and onions until soft and fragrant — about 8 minutes. I love this part because the sweet onion and tart apple soften up and mingle so well. Then, stir in the fresh rosemary, sage, and thyme, cooking for another minute to release their aroma. Don’t rush this step; it’s where the stuffing gets its deep flavor base. Season with salt and pepper, then stir in the remaining butter and parsley to finish.

Step 3: Combine Ingredients and Bake

Next, transfer the dried bread cubes and dried cranberries to a large bowl. Pour the warm onion-herb mixture over the bread, then add the vegetable broth. Stir everything together gently so the bread gets nicely moistened but isn’t soggy. Butter your baking dish well, then spread the mixture in evenly. Cover tightly with foil and bake at 350ºF for 45 minutes. This steaming step is crucial to cook it through. After that, remove the foil and bake an additional 15 minutes uncovered so the top gets golden and slightly crispy — one of my favorite finishes!

Step 4: Garnish and Serve

Once out of the oven, sprinkle on some freshly chopped parsley for a pop of color and freshness. I always find this final step adds a nice lift. Serve warm, and watch your family go crazy for this easy, flavorful stuffing!

👨‍🍳

Pro Tips for Making Cranberry Stuffing with Fresh Herbs Recipe

Drying the Bread Properly: I learned that overnight drying gives the best texture, but don’t skip the 20-minute oven toast if you’re pressed for time.
Fresh Herb Usage: Using fresh herbs instead of dried makes a massive difference—you’ll notice the stuffing tastes brighter and more vibrant.
Don’t Overdo the Broth: Pour gradually and gently toss so the bread moistens without becoming soggy; this keeps the stuffing fluffy.
Baking Covered Then Uncovered: Covering locks in moisture to cook stuffing through, and then uncovering crisps the top to perfection—don’t skip either step!

How to Serve Cranberry Stuffing with Fresh Herbs Recipe

A white dish full of golden toasted bread pieces mixed with small bright green celery bits, dark red cranberries, and pale chunks of apple, all held together in a soft, crumbly texture. The bread pieces have a crispy top layer with some browned edges, showing a rough, uneven surface. Above the dish, a spoon lifts a portion that clearly shows the mix of colors and textures, with the bread appearing light and fluffy inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Stuffing with Fresh Herbs, holiday stuffing recipes, herb-infused stuffing, cranberry stuffing ideas, festive stuffing with herbs

Garnishes

I always finish this stuffing with a sprinkle of fresh parsley for that burst of green and freshness—it just makes the dish look as good as it tastes. Sometimes, I add a few extra dried cranberries on top for pretty pops of color that catch everyone’s eye.

Side Dishes

This cranberry herb stuffing pairs beautifully with classic roasted turkey or a maple-glazed ham. For sides, I like creamy mashed potatoes and green beans almondine to round out a comforting, festive meal.

Creative Ways to Present

For special occasions, I’ve baked this stuffing inside hollowed-out mini pumpkins or in individual ramekins for a charming presentation. It’s such a crowd-pleaser and looks perfect on the holiday table.

Make Ahead and Storage

Storing Leftovers

Leftover cranberry stuffing keeps well in an airtight container in the fridge for about 3–4 days. I find the flavors really deepen overnight, and it reheats beautifully.

Freezing

I’ve frozen this stuffing several times — let it cool completely, then pack into freezer-safe containers. It can be frozen up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.

Reheating

To reheat, I cover the stuffing with foil to keep moisture in and warm it in a 350ºF oven until heated through, about 20 minutes. Removing the foil at the end crisps it back up perfectly.

FAQs

Can I use dried herbs instead of fresh in this cranberry stuffing with fresh herbs recipe?

While you can substitute dried herbs, fresh herbs really make a big difference in flavor and aroma. If using dried, use about one-third of the amount and add them earlier in cooking so they have time to release their oils. For the best results and that bright herbal note, I recommend fresh whenever possible.
How do I prevent stuffing from becoming soggy?

Drying the bread properly is key—either leave it out overnight or bake it in a low oven. Also, add your broth gradually to moisten without soaking. Finally, covering the baking dish while it cooks traps steam and finishes cooking the stuffing, but baking uncovered at the end crisps the top without sogginess.
Can I prepare cranberry stuffing ahead of time?

Absolutely! You can assemble everything a day ahead, cover tightly, and refrigerate. When ready to serve, bake as directed, adding a little extra time if it’s coming straight out of the fridge. This cuts down on your holiday day prep.
What’s the best bread to use for this cranberry stuffing?

Sourdough boule is my favorite because its sturdy crumb and tangy flavor stand up well to the moist broth and herbs. That said, French bread or other artisanal loaves can work, just avoid super soft sandwich bread.

Final Thoughts

This Cranberry Stuffing with Fresh Herbs Recipe has been a joyful discovery in my kitchen. It’s the kind of recipe that feels both comforting and elevated, making your holiday gatherings feel extra special. I hope you enjoy making it as much as I do—your friends and family will thank you for it. Give it a try next time you want a stuffing that’s bursting with fresh flavor and homey warmth.