Go Back
dairy free stuffing

Dairy Free Stuffing with Apples and Cranberries

This dairy free stuffing is full of all the best fall flavors – no butter needed! It’s got that herbaceous thyme and sage, the savory broth and bread, along with sweet apples and tart cranberries.

Course Side Dish
Cuisine American
Keyword apple cranberry stuffing, dairy free stuffing
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 170 kcal
Author Dairy Free for Baby


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 large ribs celery, chopped (or 4 smaller ribs)
  • 2 medium apples, peeled and chopped
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp leaves from fresh thyme
  • 1 egg
  • 1/2 cup fresh cranberries, chopped
  • 10 cups of cubed day old ciabatta or baguette
  • 2 cups broth I use chicken, but you can use vegetable for a vegetarian version


  1. Preheat oven to 325 degrees. Grease a casserole dish with a little olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add onion and celery, and sauté for 4-5 min.
  3. Add chopped apples and cook for another 3 minutes. Add sage and thyme and give everything a good stir. Remove from heat.
  4. In a large bowl, whisk the egg. Then add everything from your pan, along with the cranberries, bread, and broth. Stir until well combined.
  5. Pour everything into your casserole dish, cover with tin foil, and place in the oven. Bake at 325 degrees covered for 20 minutes, then uncover and bake an additional 15-20 minutes. Enjoy!

Recipe Notes

Nutrition analysis (approximate per serving, assumes 8 servings):

170 calories, 3 g fat, 0.5 g sat fat, 361 mg sodium, 30 g carbohydrate, 3 g fiber, 6.5 g sugar, 6.5 g protein, Vitamin A: 4%, Vitamin C: 15%, Calcium: 5%, Iron: 11%