Best 8 Whole Wheat Bread Apple And Cranberry Dressing Recipes

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Whole wheat bread, apple and cranberry dressing is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is perfect for special occasions such as Thanksgiving or Christmas, but it is also easy enough to make for a weeknight meal. With its sweet and savory flavors, this dish is sure to be a hit with everyone at the table. In this article, we'll provide you with a few different recipes for whole wheat bread, apple and cranberry dressing so that you can find the perfect one for your taste and dietary needs.

Here are our top 8 tried and tested recipes!

WHOLE WHEAT APPLE CRANBERRY STUFFING



Whole Wheat Apple Cranberry Stuffing image

Nothing better than a great stuffing and this Whole Wheat Apple Cranberry Stuffing is so easy you can have it for supper tonight with chicken never mind waiting for the big turkey day!!

Provided by Tara Noland

Categories     Side Dish

Time 1h

Number Of Ingredients 13

6 cups day old artisan whole wheat bread, cut up into 1" cubes
1 1/2 cups vegetable stock (chicken stock can be used too)
1/2 cup white wine (omit if necessary and just add more stock)
1 cup dried cranberries
1 cup pistachio nuts, chopped
1 cup celery (about 2 stalks), chopped
1 onion, chopped
2 Tbsp. butter
2 Honey Crisp apples, chopped
1 tsp. salt
1 1/2 tsp. poultry seasoning
Freshly ground pepper
Cooking spray for dish

Steps:

  • Preheat oven to 350F. Spray an oval 11" dish with cooking spray and set aside.
  • Heat broth in the microwave until just hot and soak cranberries for 30 min. (I love to do this with raisins also to plump them up before using just using water).
  • In a small saute pan melt the butter and cook the onions and celery until the onions are translucent. About 5 min.
  • Place the bread cubes in a large bowl and then add the onions, celery, cranberries, pistachio nuts, apples, salt, poultry seasoning, pepper, stock and wine if using.
  • Mix together well and place in prepared dish. Bake for 30-40 min. or until apples are tender and the bread is starting to toast slightly.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING



Whole Wheat Bread, Apple and Cranberry Dressing image

Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn't at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h30m

Number Of Ingredients 13

8 to 9 ounces whole wheat bread (with crusts), cut into 3/4 to 1-inch cubes (4 to 5 cups)
3 tablespoons extra virgin olive oil
1 medium or large onion, finely chopped
2 stalks celery, diced
Salt and freshly ground pepper to taste
1 large apple, peeled and diced
1/4 cup chopped flat-leaf parsley
2 teaspoons minced fresh thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed dried sage
1/2 cup dried cranberries
1 egg
1 cup chicken or vegetable stock
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
  • Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
  • Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 11 grams, TransFat 0 grams

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

WHOLE-WHEAT-BREAD-AND-APPLE STUFFING



Whole-Wheat-Bread-and-Apple Stuffing image

Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for a more festive dish.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 1h40m

Yield Serves 8 to 12

Number Of Ingredients 12

1 loaf 100-percent whole-wheat bread, cut into 1-inch pieces (12 cups)
6 tablespoons unsalted butter, plus more, softened, for brushing
2 medium red onions, chopped (3 cups)
1 small head fennel, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
1 red baking apple, such as McIntosh, cored and chopped
1 tablespoon chopped fresh rosemary leaves
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup chopped fresh flat-leaf parsley, plus more for serving
2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
  • Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
  • Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

CRANBERRY APPLE BREAD



Cranberry Apple Bread image

This bread is a holiday favorite in our family. It's very festive and is a wonderful breakfast bread for Thanksgiving and Christmas morning. I like to prepare my bread batter ahead of time and thaw it out the night before I serve it. Just pop it in the oven in the morning and you have fresh breakfast bread. Enjoy!

Provided by MS_TERESA

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups peeled, cored and chopped apple
¾ cup white sugar
2 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
  • Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
  • Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 29.3 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 104 mg, Sugar 15.2 g

HERBED APPLE-CRANBERRY BREAD DRESSING



Herbed Apple-Cranberry Bread Dressing image

Not all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

1 cup butter, cubed
3 medium red onions, chopped (about 2-2/3 cups)
2 to 3 celery ribs, chopped (about 1-1/3 cups)
5 cups dry bread crumbs
3 medium tart apples, chopped (about 2-2/3 cups)
1-1/3 cups dried cranberries
1-1/3 cups minced chives
1 cup chicken broth
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
4 teaspoons minced fresh rosemary
4 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

Nutrition Facts :

WHOLE WHEAT-CRANBERRY BREAD



Whole Wheat-Cranberry Bread image

Serve your family with this homemade whole wheat and cranberry bread made using Gold Medal® flour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h45m

Yield 8

Number Of Ingredients 18

3/4 cup water
2 tablespoons honey
1 tablespoon butter or margarine, softened
1 1/4 cups Gold Medal™ Better for Bread™ bread flour
3/4 cup Gold Medal™ whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
1 1/4 teaspoons bread machine yeast
1/3 cup dried cranberries of golden raisins
1 cup plus 2 tablespoons water
1/4 cup honey
2 tablespoons butter or margarine, softened
2 cups Gold Medal™ Better for Bread™ bread flour
1 1/4 cups Gold Medal™ whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon ground mace
2 teaspoons bread machine yeast
1/2 cup dried cranberries of golden raisins

Steps:

  • Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
  • Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
  • Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : ServingSize 1 Slice

APPLE-CRANBERRY DRESSING



Apple-Cranberry Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons unsalted butter, plus more for the pan
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter

Steps:

  • Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
  • Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
  • Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
  • Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
  • Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Tips:

  • Use a good quality whole wheat bread for the stuffing. This will give the stuffing a nutty flavor and a hearty texture.
  • Don't overstuff the turkey. You want the stuffing to be cooked through, but not so packed that it's dense and dry.
  • If you're using a store-bought rotisserie chicken, remove the skin and bones before shredding the chicken.
  • Add some chopped fresh herbs to the stuffing for a pop of flavor. Sage, thyme, and rosemary are all good choices.
  • If you don't have any apples on hand, you can substitute another type of fruit, such as pears or cranberries.
  • If you're short on time, you can make the stuffing the day before and store it in the refrigerator overnight.

Conclusion:

This whole wheat bread, apple, and cranberry dressing is a delicious and easy-to-make side dish that's perfect for your holiday table. The stuffing is made with hearty whole wheat bread, sweet apples, tart cranberries, and a variety of spices. It's a flavorful and festive dish that your family and friends will love. So next time you're looking for a delicious and easy-to-make stuffing recipe, give this one a try.

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