Cranberry Apple Walnut Stuffing
Cranberry Apple Walnut Stuffing is a perfect blend of sweet and savory, making it a flavorful addition to any holiday meal. This stuffing recipe is not only delicious but also CKD-friendly, using low-sodium broth and unsalted butter to limit sodium intake while still providing a rich and satisfying dish. Whether you're hosting a dinner or looking for a kidney-friendly option, this recipe is sure to please.
As a Registered Dietitian with over 25 years of experience, I specialize in creating kidney-friendly recipes like this Apple Cranberry Walnut Stuffing. Inspired by my personal journey supporting family members with CKD, I understand how challenging it can be to find reliable dietary advice, which is why I focus on providing clear, evidence-based guidance. Every recipe I create, including this stuffing, is designed to meet the nutritional needs of those managing Chronic Kidney Disease, while ensuring meals are flavorful and enjoyable.
This Walnut Cranberry Apple Stuffing is designed to be kidney-friendly, using low-sodium vegetable broth and unsalted butter to keep sodium levels in check. The recipe incorporates healthy fats from walnuts and plenty of fresh, low-potassium ingredients like apples and herbs, making it a suitable option for those managing Chronic Kidney Disease. By minimizing sodium and focusing on fresh ingredients, this dish allows you to enjoy holiday flavors without compromising your health.
Other kidney friendly side dishes for your meals like skillet corn and low sodium cornbread are options to serve with this delicious stuffing!
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Ingredients for Cranberry Walnut Apple Stuffing
This Apple Cranberry Stuffing is made with simple, wholesome ingredients that come together to create a rich and flavorful dish. Each ingredient plays a vital role in balancing sweet, savory, and crunchy textures while keeping it kidney-friendly.
- Sandwich bread cubes – Provides the base of the stuffing, offering texture and substance while absorbing the delicious flavors.
- Unsalted butter – Adds richness and moisture without contributing excess sodium.
- Walnuts – Adds a crunchy texture and a source of healthy fats and protein, making this dish more nutritious.
- Celery – Brings a refreshing crunch and mild flavor, complementing the other ingredients.
- Yellow onion – Provides a savory foundation with its mild sweetness and depth.
- Granny Smith apples – Adds a tart, fruity flavor that balances the savory and sweet components of the stuffing.
- Dried cranberries – Introduces a sweet-tart burst of flavor, pairing well with apples and walnuts.
- Fresh parsley – Brightens the stuffing with its fresh, herbal notes.
- Fresh rosemary – Adds a piney, aromatic flavor that enhances the holiday appeal of the dish.
- Fresh thyme – Lends a subtle earthy flavor to complement the other herbs.
- Dried sage – Brings a traditional herbaceous flavor to the stuffing, commonly used in holiday dishes.
- Low sodium vegetable broth – Moistens the stuffing and adds savory flavor without excess salt, making it kidney-friendly.
See recipe card for quantities.
Instructions to Make Cranberry Walnut Stuffing
The steps for making this Cranberry Apple Walnut Stuffing are straightforward and perfect for a holiday meal. Follow these simple instructions to create a stuffing that’s both flavorful and CKD-friendly.
- Preheat oven to 300'F. Place bread cubes on two rimmed baking sheets and spread into an even layer.
2. Place both sheet pans into the oven on opposite racks and allow to dry. Toss the bread cubes halfway through and rotate baking sheets . This should take about 30 minutes total.
3. Once the bread is dry, remove from oven and set aside. Increase oven temperature to 325'F
4. Melt butter in a large skillet or Dutch oven on the stovetop. Add celery and onion and sauté until softened, about 10-12 minutes.
5. Add in apples and saute until they begin to breakdown and soften - 4-5 minutes.
6. Remove from heat and toss in walnuts, cranberries, parsley, rosemary, thyme and sage.
7. In an extra large mixing bowl, add the dried bread cubes. Pour apple mixture over the bread cubes. Mix gently.
8. Add 1 cup of broth to the bowl and mix gently. Slowly pour in more broth and mix until bread has evenly soaked up the broth.
9. Spray a 9x13 in baking dish with non stick cooking spray. Pour bread mixture into baking dish and spread into an even layer.
10. Cover baking dish with foil and bake in preheated oven for 15 minutes. Then uncover and bake until warmed through and top is golden brown, about 20 minutes longer.
Hint: If making ahead, you can prepare the stuffing and refrigerate it overnight before baking, just add a little extra broth before baking to maintain moisture.
Variations for Apple Cranberry Walnut Stuffing
To make this recipe adaptable to individual CKD needs, here are a few variations:
- Lower Potassium: Swap apples for pears to reduce potassium content while still adding a sweet, fruity element.
- Vegetarian Protein Boost: Add cooked quinoa to the stuffing for a plant-based protein boost, making it even more filling while still kidney-friendly.
- No Nuts Option: If you're avoiding nuts, replace the walnuts with toasted sunflower seeds for added crunch without the phosphorus.
Storage
To store your Apple Cranberry Stuffing Walnut:
- Reheat: Add a splash of broth before reheating to maintain moisture and prevent the stuffing from drying out.
- Refrigerate: Place any leftovers in an airtight container and refrigerate for up to 3-4 days.
- Freeze: For longer storage, freeze the stuffing in an airtight container for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 325°F until warmed through.
Top tip
Fresh herbs enhance the dish's flavor, but dried herbs can be used in smaller quantities if fresh ones aren't available.
FAQs about Apple Cranberry Stuffing
Yes! You can prepare the stuffing up to a day in advance. Simply refrigerate it before baking and add a little extra broth before baking to ensure it stays moist.
Yes, this stuffing is CKD-friendly, as it uses low-sodium broth and fresh ingredients. Be sure to monitor portion sizes and adjust according to individual dietary needs.
You can substitute walnuts with pecans, sunflower seeds, or even omit them if you prefer a nut-free version.
Other Side Dishes with Apple Cranberry Stuffing
Looking for other recipes like this? Try these:
Pairing with Apple Cranberry Walnut Stuffing
These are my favorite entrees to pair with this recipe:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintCranberry Apple Walnut Stuffing
This Cranberry Apple Walnut Stuffing is a perfect blend of savory and sweet, making it ideal for holiday gatherings. It's kidney-friendly and packed with flavor, using low-sodium ingredients to keep it healthy for those with CKD.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Side Dish
- Method: Oven and Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 cups (16 oz) sandwich bread cubes (cut into about ½ in cubes) [about ¾ of a 20 ounce loaf of bread]
⅓ cup unsalted butter
½ cup walnuts
2 cups diced celery
1 cup chopped yellow onion
2 medium granny smith apples (cored and cut into small cubes) about 3 cups
1 cup dried cranberries
4 tablespoon fresh chopped parsley
1 tablespoon chopped fresh rosemary
1 teaspoon fresh chopped thyme
½ teaspoon dried sage
2 cups low sodium vegetable broth
Instructions
1. Preheat oven to 300'F. Place bread cubes on two rimmed baking sheets and spread into an even layer.
2. Place both sheet pans into the oven on opposite racks and allow to dry. Toss the bread cubes halfway through and rotate baking sheets . This should take about 30 minutes total.
3. Once the bread is dry, remove from oven and set aside. Increase oven temperature to 325'F
4. Melt butter in a large skillet or dutch oven on the stovetop. Add celery and onion and saute until softened, about 10-12 minutes.
5. Add in apples and saute until they begin to breakdown and soften - 4-5 minutes.
6. Remove from heat and toss in walnuts, cranberries, parsley, rosemary, thyme and sage.
7. In an extra large mixing bowl, add the dried bread cubes. Pour apple mixture over the bread cubes. Mix gently.
8. Add 1 cup of broth to the bowl and mix gently. Slowly pour in more broth and mix until bread has evenly soaked up the broth.
9. Spray a 9x13 in baking dish with non stick cooking spray. Pour bread mixture into baking dish and spread into an even layer.
10. Cover baking dish with foil and bake in preheated oven for 15 minutes. Then uncover and bake until warmed through and top is golden brown, about 20 minutes longer.
