Bread & Pizza/ Fruit/ Holiday/Themed/ Thanksgiving

Sage Apple Cranberry Dressing

Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist.

 
Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist ~ The Complete Savorist


Oh it’s that time of year!

All my favorite foods begin to grace the table.  Thanksgiving is one of my favorite holidays.

I know we should celebrate the arrival of those to a new land.  We thank those pilgrims briefly but Thanksgiving has really morphed into a major food holiday.

I’m ok with that since I love to plan, prepare, cook, serve, and eat the traditional foods of this holiday.

I have been making family recipes for years now.  I cooked my first turkey at 16 years old for my then-boyfriends family and been making them ever since.

While I love making my tried and true recipes, I occasionally have to play with a recipe and turn it all around.

It’s no secret that I love putting fruit in my savory dishes, so it seemed absolutely natural to add apples and cranberries to a holiday dressing (stuffing if you’re going to put it in the bird.)

I made this, and a friend heard about it and promptly stopped by to sample it, we both ate it cold the next day straight from the container.  I was delicious but cold dressing is a favorite.

Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist ~ The Complete Savorist
Close up side view of the dressing with fresh sage leaves

Sage Apple Cranberry Dressing

Course: Side Dish
Cuisine: American
Keyword: Sage Apple Cranberry Dressing, Stuffing
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 450 kcal
Author: Michelle De La Cerda

Herbaceous and fruity, the classic holiday dressing with a flirty twist. 

Print

Ingredients

  • 1 lb bread 12-16 oz when dried (see notes)
  • 7 tbsp butter divided 5/2; melted
  • 4 ribs celery diced
  • 1 cup onion diced
  • 3 medium apples (medium sized), diced
  • 1 tsp dried sage
  • tsp salt +/- to taste
  • tsp pepper +/- to taste
  • tsp garlic minced/grated
  • ¾ cup dried cranberries
  • ½ cup white wine warmed; or use broth
  • 1 cup low-sodium chicken broth warmed; to desired consistency

Instructions

  1. Place the dried bread in a large bowl; set aside.

  2. In a large sauté pan heated over medium high heat, melt the ⅓ cup (5 tbsp) butter. 

  3. Add the celery, onion, apples and sauté for about 4 minutes.

  4. Add the sage, salt, pepper, garlic, and cranberries; mix well.

  5. Cook for an additional 2 minutes.
  6. Remove from heat.
  7. Add the sautéed items to the bread in a large bowl; toss well. 

  8. Slowly add the warmed wine (or broth if omitting wine) and continue to mix.

  9. Add the warmed broth, slowly mix it in. More or less broth can be used, it is to the desired wetness/consistency. 

  10. Taste for salt and pepper, add more if needed.

  11. Add to a baking dish and pour the remaining 2 tbsp butter over the top, cover with foil and cook at 350° for 30 minutes.
  12. Once it has cooked for 30 minutes, remove the foil and cook an additional 5 minutes uncovered.
  13. Serve and enjoy. 

Recipe Notes

I generally dry a fresh loaf of bread by removing it from the package, allowing it to sit out for a day, then continue to dry it in an oven that was heated to 350°F, turned off, then had the bread placed it in. 

I have also torn fresh bread and allowed it to ‘stale’ in a paper bag for a couple of days. 

Additionally, I have purchased bags for dried bread cubes from my grocery store bakery that are usually labeled 12 oz, which oddly makes about the same amount as a pound of freshly dried loaf bread.

Nutrition Facts
Sage Apple Cranberry Dressing
Amount Per Serving
Calories 450 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 35mg12%
Sodium 575mg25%
Potassium 335mg10%
Carbohydrates 66g22%
Fiber 7g29%
Sugar 25g28%
Protein 9g18%
Vitamin A 469IU9%
Vitamin C 7mg8%
Calcium 122mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist ~ The Complete Savorist
Sage Apple Cranberry Dressing ~ Herbaceous and fruity, the classic holiday dressing with a flirty twist ~ The Complete Savorist

Thank you for sharing!

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84 Comments

  • Reply
    Debra
    October 20, 2014 at 12:04 pm

    Mmmm!!!! This looks really good. I love the flavors of fall and this covers all the bases, can’t wait to give this a try.

    • Reply
      Michelle
      October 20, 2014 at 4:42 pm

      Thank you Debra, I hope you enjoy it as much as I did.

  • Reply
    christine
    October 20, 2014 at 1:57 pm

    I’m so glad to see I’m not the only one with Thanksgiving on the brain already! Stuffing is one of my favorite side dishes. Love this one. I always love apples in mine too!

    • Reply
      Michelle
      October 20, 2014 at 4:42 pm

      Thank you Christine. I can’t say for certain, but I think stuffing might be my favorite side dish.

  • Reply
    The Food Hunter
    October 20, 2014 at 3:01 pm

    What a great flavor combination…pinning!

    • Reply
      Michelle
      October 20, 2014 at 4:41 pm

      Thank you FH! It was so good, I couldn’t stop eating it.

  • Reply
    Healing Tomato
    October 20, 2014 at 4:25 pm

    Love this recipe and I am happy to see your new website doing so great! Your pics are spectacular!

    • Reply
      Michelle
      October 20, 2014 at 4:41 pm

      Thank you…lots to learn.

  • Reply
    Healing Tomato
    October 20, 2014 at 4:26 pm

    This recipe looks so great and your new website is perfect. Your pics are spectacular

    • Reply
      Michelle
      October 20, 2014 at 4:40 pm

      Thank you HT! I am still getting the hang of it here…learning lots like why do all my comments go to spam first…little things like that.

  • Reply
    Jamie H
    October 20, 2014 at 7:42 pm

    This dressing sounds fabulous! I picked up a huge bag of pomegranate Craisins at Costco today- I’ll have to try them in this! Yum!

    • Reply
      Michelle
      October 21, 2014 at 1:02 am

      What are they pomegranate Craisins you speak of??? I must get them. They would be wonderful in this.

  • Reply
    Carrie @ poet in the pantry
    October 20, 2014 at 8:15 pm

    Who needs the rest of the meal? Pass me the dressing, please! This looks fantastic!

    • Reply
      Michelle
      October 21, 2014 at 12:59 am

      I’m right there with you Carrie! Thank you.

  • Reply
    Kim - Liv Life
    October 20, 2014 at 10:31 pm

    I have never been a very good dressing maker, and it’s my father in law’s favorite part of Thanksgiving. I really need to give this one a go! Loving those cranberries and apples in the mix!

    • Reply
      Michelle
      October 21, 2014 at 12:59 am

      Kim, I am with your FIL, it’s my favorite part too (well that and the pumpkin pie, green bean casserole, yams, oh and the turkey.) But it was also one of the first things I learned to make for this holiday meal so maybe that I why I love it so. Hope he will enjoy it (and you too.)

  • Reply
    Sandra Shaffer
    October 21, 2014 at 9:50 am

    I always leave the dressing for my mom to make, but I think I’ll volunteer to bring it for Thanksgiving this year! Grest recipe!

    • Reply
      Michelle
      October 21, 2014 at 11:31 am

      Thank you Sandra! It’s a simple one too…if you want to add meat, I’d recommend some pork sausage.

  • Reply
    Dan from Platter Talk
    October 22, 2014 at 8:23 am

    What an incredibly great looking dressing you have put together; I can almost taste all the savory parts. Very nicely done, we are making this today’s Best of Show on Platter Talk.

    • Reply
      Michelle
      October 22, 2014 at 3:03 pm

      Wow, thank you for that honor Dan!

  • Reply
    Christina Lakey | Food Apparel
    October 22, 2014 at 8:42 am

    Oh man, I thought I’d already found the perfect stuffing and would never need another version ever again. But this sounds soooo good! Well, there’s always room for two, right?

    • Reply
      Michelle
      October 22, 2014 at 3:03 pm

      I would be happy to attend a stuffing party, think of all the deliciousness that would be there!

  • Reply
    Beth (OMG! Yummy)
    October 23, 2014 at 5:49 pm

    Ohhh – I love the idea of the warm white wine as as switch up from broth! Saying hi from CCN! Simple delicious recipe – thanks for sharing. I love thanksgiving too!

    • Reply
      Michelle
      October 24, 2014 at 3:17 pm

      Thank you Beth for stopping by. I can’t let wine go to waste in my house! It was a nice flavor addition.

  • Reply
    Betsy @ Desserts Required
    October 23, 2014 at 7:44 pm

    This is such a wonderful change from the traditional stuffing. Thanksgiving can’t come soon enough!!

    • Reply
      Michelle
      October 24, 2014 at 3:16 pm

      Thank you Betsy! It was a tasty twist.

  • Reply
    Michelle @ Healthy Recipe Ecstasy
    October 24, 2014 at 7:21 am

    This makes me so excited for the holidays! I could easily eat an entire meal of stuffing and leave the rest. 🙂

    • Reply
      Michelle
      October 24, 2014 at 3:14 pm

      Haha, I understand and mostly agree! But then I’d see the green bean casserole, and yams, then pie…it’d never end.

  • Reply
    Christine | No Gojis No Glory
    October 26, 2014 at 4:54 pm

    Michelle, you have no idea how excited I am anout this dressing!! I was just talking about a Thanksgiving menu today with a couple of friends, and I know what I’ll be bringing

    • Reply
      Michelle
      October 26, 2014 at 10:53 pm

      Glad I could provide some inspiration!

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  • Reply
    Sarah
    November 8, 2014 at 8:47 am

    how many servings does this make? Also how much butter? Looks delish!

    • Reply
      Michelle
      November 10, 2014 at 8:33 pm

      Hi Sarah, for some reason, your comment ended up in the spam folder of my inbox. I’m sorry for that. The application I use for some reason dislikes the fraction 1/3. The amount is 1/3 cup. This made about 8 servings. Maybe a bit more if there are lots of other sides.

  • Reply
    Angie
    November 9, 2014 at 10:08 pm

    Ok I don’t get the ? in front of the butter…… probably because I am not a butter eater…..Am I supposed do geuss the amount?…or go by taste?

    • Reply
      Michelle
      November 10, 2014 at 2:23 pm

      Oh Angie, thanks for bringing this to my attention. For some reason the application I use to do recipes, does not like the fraction 1/3. So when I use a fraction it gives me a ? but when I look at it on my end, I see the actual fraction. The amount is 1/3 cup of butter.

  • Reply
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  • Reply
    Joanne/WineLady Cooks
    December 23, 2014 at 12:32 pm

    I love all the flavors in your delicious Dressing. Perfect for the holidays!

    • Reply
      Michelle
      December 23, 2014 at 8:14 pm

      Thank you Joanne, it’s a great soup for the winter.

  • Reply
    Marcia
    October 18, 2015 at 3:57 pm

    Hi Michelle – looking for a changeup from our traditional cornbread stuffing. This sounds amazing! Do you think I could add 1 c broth and 1/2 c warm wine or do you think it all needs to be the same? Any bread suggestions? Sourdough, grain, etc? Could I use both types of bread together? Thanks!

    • Reply
      Michelle
      October 18, 2015 at 11:16 pm

      I think it would work just fine with the ratios you gave. Mixing and matching is my style too. As far as bread, I used a mixture of whole wheat and county white, a thicker white bread, not like Wonder bread. I have never used sourdough, but I kinda want you to try it and let me know how it goes. 🙂

  • Reply
    Beth
    October 22, 2015 at 12:05 pm

    This sounds delicious! My daughter has a dairy allergy – any thoughts on substituting olive oil for butter? Thanks!

    • Reply
      Michelle
      October 22, 2015 at 12:09 pm

      0h yes, use olive oil.

  • Reply
    Liz S
    October 25, 2015 at 2:20 pm

    Hi, was planning on making this tonight. How much bread stuffing (I have the already dried packages) do you think I would need to equal 1 loaf? Thanks! 🙂

    • Reply
      Michelle
      October 25, 2015 at 2:38 pm

      How many ounces are the dried packages?

  • Reply
    Lisa
    October 29, 2015 at 1:41 pm

    Hi! This sounds great! I always try to use slow cookers whenever possible. Do you think after I combine everything, I could plop everything in one instead of baking it? I was thinking on low for about 2-3 hours?

    Thank you!

    • Reply
      Michelle
      October 29, 2015 at 3:15 pm

      You know I have never made a stuffing in the slow cooker, but I don’t see why not. Mix it all together and put it, check after 2 hours. Let me know how it goes and I can update the directions. Good luck! 😉

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  • Reply
    allison
    November 14, 2015 at 5:09 pm

    for the sage/apple/cranberry dressing, can you use store bought bread cubes? If so, how much?

    • Reply
      Michelle De La Cerda
      November 14, 2015 at 6:47 pm

      Oh yes, those are just fine. I would get two bags, it might be just a bit under two full bags. But in my experience, one bakery bag of bread cubes is one loaf, but confirm with them.

  • Reply
    Ashley
    November 23, 2015 at 11:58 am

    What kind of broth do you suggest? I can’t see my husband liking the wine nor do I think I would. I just don’t wanna use chicken broth and then it not taste right ect…recipe maker knows best! Haha

    • Reply
      Michelle De La Cerda
      November 23, 2015 at 11:59 am

      Thanks for asking. Chicken broth is what I suggest when omitting the wine.

  • Reply
    Andrea
    November 23, 2015 at 5:13 pm

    hello! what kind of white wine would you use for this? and any suggestions on what type of apple work best? thanks!

    • Reply
      Michelle De La Cerda
      November 23, 2015 at 5:16 pm

      White wine is usually whatever I have on hand that is at least semi-dry. For the apple, I always use Jongold, Jonathan, Gala or Fugi. (And I probably spelled them all wrong!)

    • Reply
      Jennifer Clark
      November 21, 2018 at 5:18 pm

      I know this is an old post, so you might not see it, but I was curious about using turkey stock instead of chicken broth…is there a reason for not using it vs chicken broth? Also, I’m not a sage fan at all! I was going to substitute poultry seasoning. Do you think that would work? I don’t want to ruin the dressing, or make it too salty. Also, I’m doubling the recipe, and I like my dressing more on the moist side, than dry. Suggestions? Thank you!!! I’m planning on putting it all together tonight and baking it in the morning, I don’t want it to dry out by sitting all night then reheating.

      • Reply
        Michelle De La Cerda
        November 21, 2018 at 6:09 pm

        Turkey stock is just fine, it won’t alter the flavor too much, same family of animal and all. 🙂 Poultry seasoning shouldn’t have any salt, it’s just a blend of herbs, with sage being the top herb, but yes, you could use, but slowly work it in and taste as you so you don’t over power the other flavors in the dressing.

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  • Reply
    Jolene
    December 18, 2015 at 1:13 am

    Making this on Xmas day! Looks relish!

  • Reply
    Alisa
    March 5, 2016 at 5:52 pm

    Sounds scrumptious! I’d like to try this recipe but could you specify the butter used in the saute and the remaining butter to be poured over the dressing before baking?

    • Reply
      Michelle De La Cerda
      March 5, 2016 at 11:14 pm

      Thanks for catching that I wasn’t clear with how much butter, where and when. I updated the recipe. 1/3 cup in the mixture and the 2 tbsp over the top.

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  • Reply
    Aleasha
    November 15, 2016 at 8:10 pm

    Can I omit the celery? My husband is allergic to it. Any suggestions to a substitute it?

    • Reply
      Michelle De La Cerda
      November 15, 2016 at 8:19 pm

      You can substitute the celery for lovage, it has a celery-esque taste. However, it’s not always easy to find. If you can’t find it, just omit the celery.

  • Reply
    Kathy
    November 15, 2016 at 9:05 pm

    Hi – this recipe sounds amazing. Do you think it would work stuffing the turkey? Has this been tried?

    Kathy

    • Reply
      Michelle De La Cerda
      November 15, 2016 at 10:55 pm

      Oh yes, you can stuff this in the bird. Decrease the amount of butter you pour over the stuffing once it’s in the bird…or not and just pour it over the bird too. 🙂

  • Reply
    Kayla
    November 20, 2016 at 8:00 pm

    Can you make this up the night before? If so, how long would you cook it? It sounds delicious and I can hardly wait to make this year.

    • Reply
      Michelle De La Cerda
      November 20, 2016 at 10:27 pm

      Yes, you can make it the night before! How would you reheat? Oven or Microwave?

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  • Reply
    Theresa Meyer
    November 22, 2016 at 9:26 am

    I am hosting around 23 people for Thanksgiving this year, should I double the recipe? I’m also confused on the broth and white wine. Do I use the 1 cup broth AND 1/2 cup white wine or 1 cup broth OR 1/2 cup white wine?

    • Reply
      Michelle De La Cerda
      November 22, 2016 at 11:59 pm

      23! You’re amazing! Yes, double the recipe at least, maybe triple (but I come from a big stuffing eating family-and I have to have leftovers) You need 1 1/2 cups of liquid. I like the taste of wine in my food, so I used 1 cup of broth and then 1/2 cup of wine. However, there are lot of people who do not want to cook with wine, so I suggest subbing that wine for more warm broth.

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  • Reply
    Heather Muser
    November 20, 2018 at 11:43 pm

    Could I use fresh cranberries (I have a ton and would like to use them!)

    • Reply
      Michelle De La Cerda
      November 20, 2018 at 11:54 pm

      Honestly, I have never tried it with fresh cranberries. If you want them sweetened, add the fresh to a sauce pan over medium heat, add 1/8 cup or so of sugar and cook them until they burst. If you don’t need the sweetened, do a rough chop with them and use. Please let me know how it goes.

      • Reply
        Karen Davis
        November 11, 2019 at 5:41 pm

        How many does this serve? sounds delicious.

        • Reply
          Michelle De La Cerda
          November 26, 2019 at 3:02 am

          Sorry for the delay Karen, you got filtered to my spam box. This would serve 6-8.

  • Reply
    Scott
    November 25, 2019 at 11:54 am

    5 stars
    I made this before and everybody loved it! Now need to re-calibrate…how many would this feed at the above quantities?

    • Reply
      Michelle De La Cerda
      November 26, 2019 at 2:58 am

      I’m so happy to hear you’ll making the recipe again. This would feed around 6 hungry people or even 8 hungry people that have a lot of other things on their plates too.

  • Reply
    Nancy Sprowls
    November 27, 2019 at 5:34 am

    Can this be made a day ahead or is it better freshly baked?

    • Reply
      Michelle De La Cerda
      November 27, 2019 at 9:46 am

      I always make it a day ahead, whether this recipe or any other dressing recipe. Save pouring the melted butter on the top until right before it goes in the oven. I should probably update the recipe card with that info. 🙂

  • Reply
    NBell
    November 27, 2019 at 2:31 pm

    Love this recipe and will give it a try this Thanksgiving, just one question,, can I mix it all up the day before, then bake it on Tday? Thank you for your great recipes!

    • Reply
      Michelle De La Cerda
      November 27, 2019 at 4:40 pm

      Yes, you can make it the day before and cook it on the day of. I’d recommend not adding the melted butter that you pour over in the last step before baking until right before you pop it in the oven.

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  • Reply
    Becky
    December 24, 2020 at 10:26 am

    5 stars
    I have made this multiple times and it is always a huge hit. So flavorful. I made it for Thanksgiving this year and I am making it tomorrow for Christmas. Thanks for the recipe.

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