Apple Cranberry Pecan Stuffing Made 2 Ways!

Here's the Dish

Cranberries, apples, & pecans…This stuffing has all of the best flavors that can be found in a traditional stuffing, but with a healthy twist! I used protein packed whole grain bread, but also gave the optional variation to do a cornbread version. I personally have found that baking your stuffing in an acorn squash is the best way to go. Not only does it make for a beautiful presentation, but it also keeps the stuffing moist and flavorful! Be sure to have this dressing on your Thanksgiving table this holiday season, and you are guaranteed to impress your guests!


The estimated total time to make this recipe is 40-45 minutes.


Preheat oven to 375 degrees. If using an acorn squash to cook the stuffing in,microwave the squash for 5-10 minutes. Slice the squash in half, and remove the seeds. Place the squash on the baking sheet and set aside.

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To prepare the stuffing, place celery, onion, apple, mushrooms, seasonings, cranberries, and maple syrup in a large nonstick skillet sprayed with cooking spray.

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Cover skillet and cook over medium heat, stirring occasionally, until onions become tender (about 5-7 minutes). Remove lid, and continue to sauté until the liquid in the pan is evaporated. Turn off heat and place everything in a large mixing bowl.

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Meanwhile, toast the bread in the oven over low broil on a large pan (flipping each piece after about 1-2 minutes, or until each side is golden brown.) Or place each piece of bread in the toaster. Or let it sit out overnight to get stale. Chop bread into small cubes. (If using Cornbread, simply chop cornbread into small cubes, no toasting is necessary).

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Mix egg whites, parmesan cheese, bread cubes and bacon in with the onion mixture in the mixing bowl. Stir until well combined.

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Put 1 1/2 cup stuffing in each half of the acorn squash (or baking dish if not using squash) and sprinkle pecans over the top of each squash.

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Bake for 25-30 minutes, or until bread in stuffing becomes lightly golden brown. Enjoy!

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6 slicesHigh fiber bread 1
2 mediumAcorn squash 2
1 cupCelery, diced
1 medium Sweet onion, diced
1 mediumApple, cored and chopped
4 ozSliced mushrooms, chopped (optional if you don't like mushrooms)
1 tspPoultry seasoning
1 cupChicken stock (or 1 chicken bullion cube + 1 cup water)
1 pktStevia (or 1/4 tsp sweetener of choice)
1 tsp Garlic, chopped (or 1/2 tsp garlic powder)
1/4 cupDried cranberries
2 tbsLow sugar maple syrup
2Egg whites
1/4 cupParmesan cheese
2 piecesCenter cut bacon, cooked and crumbled
1/4 cupPecans, chopped

1 I used Brownberry Double Protein Bread, but you could also use cornbread! I have a fabulous Dashing Dish Cornbread recipe that would work perfectly!

2 The acorn squash is used for baking the stuffing, and when the stuffing is baked in the squash it is wonderfully moist and flavorful. Although, you do not have to prepare it in a squash, and in this case, you can actually just bake it in a 9x13 baking dish.

Katie's Tip!

This stuffing can be made 2 ways, with regular bread, to make a traditional stuffing, or with cornbread to make a cornbread dressing!

Nutrition Breakdown

12 Servings (1/2 cup per serving)
100.5 Calories per Serving
3 g Fat
14 g Carbohdrate
3 g Fiber
3.5 g Sugar
5 g Protein
113 mg Sodium
3 WWP+*

*Weight Watchers Points per serving


Andrea said:

This looks so good! My family was just asking me if I was going to make cornbread stuffing this year…now I can tell them yes!

November 6th, 2012 — 6:19pm  |  Reply

Cassandra said:

This looks incredible! I’m hosting Thanksgiving this year (ahh!) and I’ll definitely be making it! Thanks for a another great recipe!

November 7th, 2012 — 10:45am  |  Reply

Crystal said:

Can’t wait to try this!

November 7th, 2012 — 10:13pm  |  Reply

sabrina faith said:

will it taste good if i leave out the cheese?

November 12th, 2012 — 3:29pm  |  Reply

Dashing Dish said:


November 12th, 2012 — 4:46pm  | 

Sam said:

Hi katie! Your recipes are amazing :) I too am hoping to have a blog like yours one day! I am only 17 so I have a little while but I have started posting on a wordpress blog. If you don’t mind looking at it for a minute I would love any tips you have! Thanks so much for the inspiration and keep the recipes coming!

November 12th, 2012 — 7:33pm  |  Reply

sabrina faith said:

will it still taste good if i leave out the bacon? i want to make it vegetarian.

November 13th, 2012 — 10:08pm  |  Reply

Dashing Dish said:

yes :)

November 14th, 2012 — 9:26am  | 

Erin said:

Hi Katie, is there any way to make crockpot stuffing? I’m trying to make a turkey & few side dishes, but no more room in the oven for stuffing. Thanks in advance!

November 14th, 2012 — 10:58pm  |  Reply

Dashing Dish said:

you know, i havent tried it so I dont want to say for sure, but i dont see why not! :) the only difference i see in a crockpot is that the top might not get ‘crispy’ :)

November 15th, 2012 — 6:46pm  | 

Allison @ Life's a Bowl said:

These look SO GOOD! We started adding diced pear to our stuffing a few years ago and I love how it adds a sweet factor to the otherwise savory dish :)

November 15th, 2012 — 1:57pm  |  Reply

kim berglund said:

I’m just making this dish and noticed it didn’t tell me when to put the chicken stock in so I added it when I added it at the end when the egg white went in. Hope it turns out.

Thanks for all your great recipes

December 10th, 2012 — 7:06pm  |  Reply

Mary Johnson said:

Do you add the chicken stock in step 2 or step 5?

November 27th, 2013 — 11:57pm  |  Reply

Mary Johnson said:

When do you add the chicken stock?

November 16th, 2014 — 3:25pm  |  Reply

Amy said:

Where do you buy brownberry bread? :)

November 25th, 2014 — 2:09pm  |  Reply

Dashing Dish said:

I get mine right in the grocery store bread isle :)

November 25th, 2014 — 3:14pm  | 

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