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

Sage Apple Cranberry Dressing

Author: Michelle De La Cerda


  • 1 loaf bread; dried and cubed/crumbled
  • 4 ribs celery; diced
  • 1 onion; diced
  • 3 medium apples; diced
  • 1/3 cup butter; plus 2 tbsp. melted
  • 1 tsp . dried sage
  • 3 cloves garlic; minced/grated
  • 3/4 cup dried cranberries
  • Salt/pepper; to taste
  • 1 cup warm broth
  • 1/2 cup warm white wine (or just use more broth)


  1. In a large sauté pan, melt the 1/3 cup butter; add the celery, onion, apples and saute for about 4 minutes.
  2. Add the sage, salt, pepper, garlic, and cranberries.
  3. Cook for an additional 2 minutes.
  4. Remove from heat.
  5. Put the bread into a large bowl and toss with the sautéed fruit and vegetables.
  6. Slowly add the warmed wine or broth and continue to mix.
  7. Taste for salt and pepper.
  8. 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.
  9. Once it has cooked for 30 minutes, remove the foil and cook an additional 5 minutes uncovered.


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

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  • 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.

    • Michelle
      October 20, 2014 at 4:42 pm

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

  • 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!

    • 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.

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

    What a great flavor combination…pinning!

    • Michelle
      October 20, 2014 at 4:41 pm

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

  • 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!

    • Michelle
      October 20, 2014 at 4:41 pm

      Thank you…lots to learn.

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

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

    • 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.

  • 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!

    • 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.

  • 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!

    • Michelle
      October 21, 2014 at 12:59 am

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

  • 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!

    • 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.)

  • 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!

    • 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.

  • 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.

    • Michelle
      October 22, 2014 at 3:03 pm

      Wow, thank you for that honor Dan!

  • 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?

    • 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!

  • 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!

    • 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.

  • 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!!

    • Michelle
      October 24, 2014 at 3:16 pm

      Thank you Betsy! It was a tasty twist.

  • 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. 🙂

    • 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.

  • 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

    • Michelle
      October 26, 2014 at 10:53 pm

      Glad I could provide some inspiration!

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  • Sarah
    November 8, 2014 at 8:47 am

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

    • 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.

  • 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?

    • 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.

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

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

    • Michelle
      December 23, 2014 at 8:14 pm

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

  • 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!

    • 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. 🙂

  • 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!

    • Michelle
      October 22, 2015 at 12:09 pm

      0h yes, use olive oil.

  • 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! 🙂

    • Michelle
      October 25, 2015 at 2:38 pm

      How many ounces are the dried packages?

  • 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!

    • 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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  • 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?

    • 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.

  • 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

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

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

  • 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!

    • 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!)

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    December 18, 2015 at 1:13 am

    Making this on Xmas day! Looks relish!

  • 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?

    • 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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  • 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?

    • 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.

  • 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?


    • 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. 🙂

  • 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.

    • 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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  • 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?

    • 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.