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A pan of stuffing with cranberries and apples

Rotisserie Pan Bread Stuffing with Cranberries and Apples

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  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings of stuffing 1x


Stuffing with Cranberries and Apples. This is the classic stuffing recipe I make every Thanksgiving and one of the must-have recipes for my family's Thanksgiving dinner.


  • 8 tablespoons butter (1 stick)
  • 2 large onions, diced
  • 2 ribs celery, diced
  • 3 apples, peeled, cored, and diced (granny smith or other tart baking apple)
  • 3 cloves garlic, crushed
  • 2 teaspoons fine sea salt
  • 1 tablespoon fresh thyme leaves (or 1½ teaspoons dried thyme)
  • 1 tablespoon minced fresh sage leaves (or 1½ teaspoon dried sage)
  • 2 pounds dried bread cubes (look for the bags in the bakery of your local grocery store)
  • 5 ounces dried cranberries (1 cup)
  • 4 cups chicken broth (homemade chicken broth or homemade turkey broth or store-bought broth) 
  • 2 teaspoons kosher salt (if using homemade broth)
  • 2 teaspoons fresh ground black pepper
  • 2 eggs, beaten


  1. Sauté the Aromatics: Melt the butter in a large frypan over medium-high heat. Add the onions, celery, apples, and garlic, then sprinkle with 2 teaspoons of kosher salt. Saute until the onions are soft, about five minutes. Stir in the thyme and sage, and cook until you smell the herbs, about another minute.
  2. Mix the Stuffing: Put half the bread and the cranberries in a large bowl. Scrape the onion and celery mix from the frypan into the bowl, then stir until evenly mixed. Pour in half the broth, add the salt and pepper, and stir until all the bread is damp. Add the rest of the dried bread and broth in batches, stirring until the stuffing in the bowl has compacted enough to add more bread. Stir in the beaten egg. Pour the stuffing into the foil pan and pack it in to make it fit (it will look like too much stuffing for the pan at first).
  3. Cook the Stuffing on the Grill: Crimp a sheet of aluminum foil over the pan, then cut slits in the foil so the turkey drippings can drip through into the stuffing. The grill should be set for indirect medium heat (about 350°F), with a drip pan under the turkey. When the turkey has 1 hour left to cook, replace the drip pan with the pan full of stuffing. Pour any drippings in the drip pan onto the sheet of aluminum foil covering the stuffing; it will drip through the slits into the stuffing. Cook with the foil covering the stuffing for 45 minutes. Remove the foil covering the pan. Cook until the stuffing is browned and crispy on top and measures 150°F in the center, about 15 more minutes.
  4. OR Cook the Stuffing in the Oven: Preheat the oven to 350°F. Crimp a sheet of aluminum foil over the pan and put the pan in the oven. Bake for 45 minutes, then remove the foil covering the pan. Bake until the stuffing is browned and crispy on top and measures 150°F in the center, about 15 more minutes.
  5. Serve: Carefully remove the stuffing from the grill or oven - foil pans will flex and spill. Scoop the stuffing into a serving dish, serve, and enjoy. (If the stuffing is going to sit while you carve the turkey, cover the pan with foil to keep the stuffing warm.)
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American