Description

This Cranberry Stuffing Recipe is a delicious and festive side dish perfect for holiday meals. Featuring sourdough bread cubes combined with sautéed apples, celery, onions, fresh herbs, and dried cranberries, this stuffing is moist and flavorful with a perfect balance of savory and sweet. It’s baked to golden perfection, making it a comforting addition to your Thanksgiving or Christmas table.

Ingredients

Scale

Bread

1 large (1 lb.) sourdough boule, cut into cubes (8 cups)

Vegetables and Fruit

2 apples, cored and chopped
2 celery stalks, thinly sliced
2 medium onions, chopped
1 cup dried cranberries

Herbs and Seasonings

1/2 tbsp. freshly chopped sage
1/2 tbsp. freshly chopped thyme leaves
1/2 tbsp. freshly chopped rosemary
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste

Fats and Liquids

6 tbsp. butter, divided, plus more for buttering baking dish
2 1/2 cups low-sodium vegetable broth

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Instructions

Dry the Bread: Spread the sourdough cubes onto a baking sheet and leave uncovered overnight to dry out. Alternatively, you can dry them in the oven at 200ºF for 20 minutes. This step ensures the bread absorbs the liquid without becoming mushy.
Preheat and Prepare Baking Dish: Preheat your oven to 350ºF and butter a large baking dish to prevent sticking and add richness.
Sauté Vegetables and Herbs: In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped apples, celery, and onions, cooking until soft and fragrant, about 8 minutes. Stir in the freshly chopped rosemary, sage, and thyme, cooking for another minute until fragrant. Season with kosher salt and freshly ground black pepper. Finally, stir in the remaining 3 tablespoons of butter and chopped parsley.
Combine Ingredients: In a large bowl, combine the dried bread cubes and dried cranberries. Add the sautéed onion and apple mixture along with the vegetable broth. Mix thoroughly to ensure the bread soaks up the flavorful liquid evenly.
Bake the Stuffing: Transfer the mixture into the prepared buttered baking dish. Cover tightly with foil and bake for 45 minutes, allowing the flavors to meld and the stuffing to cook through. Then remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and crisp.
Garnish and Serve: Before serving, sprinkle additional freshly chopped parsley over the top for a fresh, colorful presentation.

Notes

Drying the bread is crucial for preventing soggy stuffing and helping it absorb the broth properly.
You can substitute sourdough with your favorite rustic bread if preferred.
For a richer flavor, consider using chicken broth instead of vegetable broth if not vegetarian.
Feel free to add nuts like pecans or walnuts for some crunch.
This stuffing can be made a day ahead and reheated before serving.

Nutrition

Serving Size: 1/10th recipe (about 1 cup)
Calories: 220
Sugar: 8g
Sodium: 280mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg