Cranberry Walnut Stuffing

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In this cranberry walnut stuffing recipe, nuts and dried fruit add crunch and a bit of sweetness to a simple recipe perfect for Thanksgiving or any meal shared with family and friends.

muffin tin with stuffing and cranberries

Stuffing may be my favorite part of Thanksgiving dinner. You can pair it with any other dish on the table and always have a savory bite of deliciousness on your fork. There are so many different ways to flavor stuffing by mixing in your favorite additions, so it never gets boring. Not to mention - there are so many fun ways to use the leftovers!

😍 Why you'll like this stuffing

The base of the recipe may be a box of stuffing mix, but the added vegetables, walnuts, and cranberries ensure it tastes fresh and homemade.
When you use a muffin tin, the stuffing is preportioned and easy to serve. This is a tip I picked up years ago from Rachael Ray.
Not a fan of walnuts and cranberries? It's easy to swap the nuts and dried fruit with others of your choosing.

Jump to:

😍 Why you'll like this stuffing
🥕 Ingredients
📋 Substitutions & Variations
🍞 How to make this stuffing using fresh bread
🔪 Instructions
✨ Top Stuffing Tips
🥡 Storage
🍳 How to Reuse Leftover Stuffing
🙋🏼‍♂️ FAQ
🥔 Pairing
📖 Recipe
🫐 Related Recipes
💬 Comments

🥕 Ingredients

Here's everything you need for this walnut cranberry stuffing recipe.

Key Ingredients

Stuffing mix: To make this stuffing quick and easy, we'll use a store-bought stuffing mix enhanced with fresh vegetables, nuts, and dried cranberries. Any 10-12 ounce package of stuffing will work. To use fresh bread or bread cubes, see the note below under variations.
Carrots, celery, and onion: The classic vegetable combo for building great flavor, often referred to as the French term "mirepoix." They're essential to most soups, stews, and, in my opinion, stuffing, too.
Walnuts and cranberries: The stars of the dish, adding sweetness, tartness, and crunch. Its a great fall combo and nice way to dress up the stuffing to make it special.
Broth: For hydrating the stuffing. Any chicken, turkey, or vegetable broth is fine.

See the recipe card below for the complete list of ingredients and quantities.

📋 Substitutions & Variations

Add apples: Walnuts, cranberries, and apples add a great flavor to stuffing. After you saute the vegetables, add one cup of chopped and peeled apples.
Experiment with other nuts and dried fruits: Walnuts and cranberries are just one combination of nuts and dried fruits that could work in the stuffing. For other nuts, try pecans, cashews, or almonds. For dried fruits, try figs, apricots, raisins, or plums.
Include more fresh herbs: Many stuffing mixes include added spices, but if you like things with a more herby punch, or if you have herbs from your garden you'd like to include, add a couple of teaspoons of each chopped sage, rosemary, and thyme when you cook the vegetables.
To make it extra crispy: add small pieces of butter around the tops of the stuffing before baking. This will melt and crisp up the bread even more during cooking.

🍞 How to make this stuffing using fresh bread

If you'd rather skip the box of stuffing mix and use a loaf of bread, I get it. I often take the approach myself. Here's what to do:

Use a hearty loaf of bread with a firm texture. A soft sandwich bread may not be ideal. You'll need about 1 ½ pounds.
Slice your bread, then cut each slice into roughly half inch pieces. Toss on a baking sheet with a drizzle of oil, about 1 teaspoon of salt, ½ teaspoon of pepper, and 1-2 teaspoons of a seasoning blend such as poultry spice or a couple tablespoons of chopped fresh herbs like rosemary, sage, and thyme.
Bake the bread cubes for about 15 - 20 minutes at 300°F until crispy and dry.
Proceed with the stuffing recipe as written, using the toasted cubes in place of the stuffing mix. You will likely need to adjust the amount of broth depending on how much your bread cubes absorb when mixing.

🔪 Instructions

How to make cranberry stuffing with walnuts.

Step 1: Chop the celery, carrots, and onion. Preheat the oven to 375 degrees F.

Step 2: Saute the vegetables in butter until soft.

Step 3: While the veg cooks, chop the parsley.

Step 4: Stir the stuffing breadcrumbs into the pot and toss well.

Step 5: Add in the cranberries.

Step 6: And then the walnuts.

broth being poured into the pot of stuffing

Step 7: Pour in the broth and the beaten egg.

Step 8: Finally, add the parsley and toss everything together to coat.

Step 9: Scoop the stuffing into a greased muffin tin or casserole dish.

stuffing scooped into muffin tin to bake

Step 10: Bake the stuffing for 20-25 minutes until browned and crispy. Serve warm or at room temp.

✨ Top Stuffing Tips

You may need more or less broth to hydrate the stuffing mix. That's why it is a good idea to add a little at a time, stir, and determine if you need more.
Tasting the stuffing before mixing in the egg is the best way to determine if your stuffing needs any extra seasoning. The flavor of stuffing mix varies.

🥡 Storage

Fridge: Store leftover stuffing in an airtight container in the refrigerator for up to four days.
Reheating: For the best crispness, reheat stuffing in the oven at 300 degrees F until warm, about 10 minutes. Of course, a microwave may also be used, but it will not be crispy.

🍳 How to Reuse Leftover Stuffing

Leftover stuffing is such a good vehicle for crafting new meals and serving other leftovers. That's why I always make extra. Here are a few of my favorite ideas:

Stuffing waffles: Spread leftover stuffing in a waffle maker and cook until crispy.
Crispy stuffing cakes: Flatten small portions of stuffing and fry in a pan with a little oil until hot and crisp. Use as a base for serving leftover turkey and gravy.
Stuffing dumplings: Shape the leftover stuffing into small balls (add a splash or two of broth if dry) and add them to your turkey soup towards the end of the cooking. Simmer until they're hot.
Stuffing egg cups: Good for breakfast the next day. Soften leftover stuffing with broth and press into greased muffin tin cups to form a cup. Crack in an egg, top with cheese, and bake at 350 until the egg is set, about 15 minutes.

Here are even more ideas for leftover stuffing.

🙋🏼‍♂️ FAQ

Why do you make stuffing in a muffin tin?

Stuffing made in a muffin tin is preportioned and easy to serve, plus you get more crispy pieces, which is everyone's favorite part.

Why is my stuffing gummy?

Gummy stuffy is a result of overmixing and using too much broth. YYou only need to toss the stuffing ingredients enough to combine and hydrate the bread with the broth. It shouldn't be the consistency of mashed potatoes.

What do Northerners call stuffing?

I've lived in New England my entire life and I've always referred to stuffing as stuffing regardless of whether it is cooked inside of a turkey.

Why does stuffing taste so good?

Stuffing is so good because it is primarily made up of dried bread that rehydrates and absorbs flavor from butter, broth, and vegetables. When baked, the top gets crispy while the inside remains moist. It's the combination of flavorful bread with these appealing textures.