By Becky Hardin
Updated Sep 16, 2025
I like to make this simple Apple Stuffing recipe filled with crusty bread, chopped apples, fresh herbs, garlic, onion, and celery for a side dish to complement my Thanksgiving turkey. I love how the juicy apples combined with a mix of sage, thyme, and parsley create a deliciously cozy flavor that everyone loves.
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Easy Apple Stuffing Recipe
Tart, sweet apples and savory herbs add a pop of flavor and texture to this homemade stuffing recipe. I find it’s the perfect way to celebrate both the holidays and enjoy apple season. I get all the goodness I know and love from the traditional stuffing ingredients, with a hint of sweetness from the apples.
This stuffing recipe is easy to adapt to your personal tastes. You can use any apple you like, but I especially enjoy Honeycrisp, Fuji, or Gala for their balance of sweetness and texture, though tart green apples like Granny Smith work well if you prefer a more tangy flavor. I’ll sometimes use sourdough bread instead of the crusty bread or even cornbread for a sweeter twist. I’ve also been known to fold in dried cranberries or chopped nuts to add even more flavor and texture.
Ingredients1x2x3x
- ▢ 1 lb. crusty bread cut into 1-inch cubes, store bought or homemade
- ▢ ½ cup unsalted butter (1 stick)
- ▢ 1 onion diced
- ▢ 4 ribs celery diced
- ▢ 1 apple chopped
- ▢ 2 cloves garlic minced
- ▢ ¾ tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 2 tbsp chopped fresh parsley
- ▢ 1 tbsp chopped fresh sage
- ▢ 1 tsp fresh thyme leaves
- ▢ 1½ cups low-sodium chicken broth turkey or vegetable also work
- ▢ 2 large eggs beaten
Video
Instructions
- Preheat oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside.
- Spread the bread out on an ungreased sheet pan. Bake for 20 minutes. 1 lb. crusty bread
- While the bread cooks, melt the butter in a large sauté pan set over medium heat. ½ cup unsalted butter
- Add in the onion, celery, and apple. Cook, stirring occasionally until softened, but not browned, about 5 minutes. 1 onion, 4 ribs celery, 1 apple
- Add in the garlic, salt, and pepper, and cook for another minute. Transfer the mixture to a large bowl. 2 cloves garlic, ¾ tsp kosher salt, ½ tsp ground black pepper
- Once the bread is toasted, take it out and increase the oven temperature to 350°F.
- Add the bread, parsley, sage, thyme, chicken broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid. 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh sage, 1 tsp fresh thyme leaves, 1½ cups low-sodium chicken broth, 2 large eggs
- Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes at 350°F.
- Remove the foil and bake for another 10 minutes, until the top is golden brown and the middle does not jiggle when you gently shake the baking pan.
- Garnish with more herbs, if desired, and serve warm.
Equipment
- 9×13 Baking Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Apple Stuffing Step by Step
Get the oven going and prepare a baking pan : Preheat your oven to 200°F and grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside.
Toast the bread : Lay 1 lb. of cubed, crusty bread on an ungreased sheet pan and bake for 20 minutes. Once the bread is nicely toasted, take it out and increase the oven temperature to 350°F.
Cook the veggies and apple: While the bread is in the oven, melt ½ cup butter in a large sauté pan set over medium heat. Stir in 1 onion, 4 ribs of celery, and 1 apple and cook, stirring occasionally until softened, about 5 minutes. Do not brown.
Add 2 cloves of garlic, ¾ tsp salt, and ½ tsp pepper, cook for another minute, and then transfer to a large bowl.
Prepare the stuffing : Add the toasted bread, 2 tbsp parsley, 1 tbsp sage, 1 tsp fresh thyme leaves, 1½ cups low-sodium chicken broth, and 2 large eggs to the bowl with the cooked veggies and apple. Toss until the bread is coated with seasoning and has absorbed some of the liquid.
Bake: Transfer the stuffing mixture to the prepared baking dish, cover with foil, and bake at 350°F for 30 minutes.
Remove the foil and continue to bake for another 10 minutes, until the top is golden.
Garnish and serve: Garnish with more herbs, if desired, and serve warm.
How to Store
Store leftover apple stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
Freeze apple stuffing whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving this herb-filled apple stuffing with traditional Thanksgiving turkey , along with all the other usual fixings like turkey gravy and mashed potatoes . If I’m hosting a big crowd, I’ll add a few more sides like green bean casserole or crockpot sweet potato casserole .
more stuffing recipes
Vegetarian Stuffing
Sausage Stuffing Recipe
Wild Rice Sausage Stuffing Recipe
Butternut Squash Stuffing
Apple Stuffing Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 1 lb. crusty bread cut into 1-inch cubes, store bought or homemade
- ½ cup unsalted butter (1 stick)
- 1 onion diced
- 4 ribs celery diced
- 1 apple chopped
- 2 cloves garlic minced
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 1½ cups low-sodium chicken broth turkey or vegetable also work
- 2 large eggs beaten
Instructions
- Preheat oven to 200°F. Grease a 9×13-inch baking pan with nonstick spray or melted butter. Set aside.
- Spread the bread out on an ungreased sheet pan. Bake for 20 minutes. 1 lb. crusty bread
- While the bread cooks, melt the butter in a large sauté pan set over medium heat. ½ cup unsalted butter
- Add in the onion, celery, and apple. Cook, stirring occasionally until softened, but not browned, about 5 minutes. 1 onion, 4 ribs celery, 1 apple
- Add in the garlic, salt, and pepper, and cook for another minute. Transfer the mixture to a large bowl. 2 cloves garlic, ¾ tsp kosher salt, ½ tsp ground black pepper
- Once the bread is toasted, take it out and increase the oven temperature to 350°F.
- Add the bread, parsley, sage, thyme, chicken broth, and eggs to the large bowl. Toss well until the bread is coated and has absorbed some of the liquid. 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh sage, 1 tsp fresh thyme leaves, 1½ cups low-sodium chicken broth, 2 large eggs
- Transfer to the prepared baking dish. Cover with foil and bake for 30 minutes at 350°F.
- Remove the foil and bake for another 10 minutes, until the top is golden brown and the middle does not jiggle when you gently shake the baking pan.
- Garnish with more herbs, if desired, and serve warm.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
