Cranberry Stuffing Recipe
Festive Cranberry Stuffing loaded with scrumptious ingredients like cranberries, pecans, sage, onions, Italian bread, and more.
Servings: 6
Calories: 545kcal
Ingredients
- 18 oz French baguette or Italian loaf
- 1 1/2 cups dried cranberries
- 1 cup vegetable broth to soak cranberries
- 1 tbsp sherry or red wine vinegar
- 2 tbsp olive oil
- 1 Vidalia onion diced
- 1 1/2-2 cups vegetable broth
- 1/2 cup apple juice
- 3 eggs
- 1 cup chopped pecans
- 5-6 fresh sage leaves minced
- 1 tsp kosher coarse or sea salt to taste
- 1/2 tsp fresh cracked pepper to taste
Instructions
Making stale bread:
- Preheat oven to 200°. Cut bread slices into small cubes that are about 1/4-1/2-inch in size. Use serrated bread knife to cut easier.Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.Let them bake and harden for about 2 hours.Take them out and you can prepare the stuffing right away.
Stuffing:
- About an hour before making this stuffing, combine cranberries, vinegar and 1 cup of broth in a bowl and let it soak. Drain cranberries when ready to cook but do not discard broth.
- Preheat sauté pan, over medium heat. Add oil and diced onions and sauté until onions are transparent. Add plumped cranberries and pecans. Sauté together for a few minutes.
- Add enough vegetable broth to the broth drained from the cranberries to make 2 1/2 cups together.
- In a small mixing bowl, combine the broth, eggs, apple juice, and seasoning. Whisk well.
- In a large mixing bowl, combine dried bread cubes, sautéed onion, cranberries, and nuts, and sage. Mix a few times and then pour in the broth and egg mixture as you mix everything together thoroughly.
- Preheat the oven to 350° and grease a 9x13 baking dish. Transfer the stuffing into the baking dish and spread it evenly.
- Bake for 35-45 minutes.
Notes
- Make Ahead Instructions: prep it up to the baking step and refrigerate until the next day. Make sure to cover the baking dish air-tight with plastic wrap or a fitted lid and place it in your refrigerator!
When you’re ready to bake the cranberry stuffing, simply remove the plastic wrap or lid and bake it per recipe instructions. (Note, you may need to add 5 minutes or so to bake time since you’re starting with a cold stuffing.) - Storing: store any leftovers either in the air-tight food storage container or in the same baking pan just covered air-tight. Make sure to store leftover stuffing the the refrigerator. It should last up to 4 days.
Nutrition
Calories: 545kcal | Carbohydrates: 77g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1343mg | Potassium: 315mg | Fiber: 6g | Sugar: 32g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 4mg