Description

Indulge in the delightful blend of sweet and savory with this Cranberry Pecan Stuffing. This dish features crunchy toasted pecans, chewy dried cranberries, and aromatic herbs, all nestled in a buttery bread base. Perfect for holiday feasts or casual gatherings, it brings warmth and joy to every meal. Impress your family and friends with this easy-to-make stuffing that captures the essence of comfort food!

Ingredients

Scale

8 cups stale bread cubes (sourdough or French baguette)
1 cup dried cranberries
1 cup chopped pecans, toasted
1 medium onion, finely chopped
2 stalks celery, diced
2 cups low-sodium vegetable broth
1/4 cup fresh parsley, chopped
1 tsp dried sage
1 tsp dried thyme
4 tbsp butter

Instructions

Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until golden brown.
In a large skillet over medium heat, melt butter and sauté onions and celery for about 5-7 minutes until softened.
In a mixing bowl, combine toasted bread cubes, sautéed vegetables, cranberries, pecans, parsley, sage, thyme, salt, and pepper. Mix gently.
Gradually pour vegetable broth over the mixture while stirring until moistened but not soggy.
Transfer to a greased baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until crispy on top.

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 6g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: Use day-old bread for optimal texture; stale bread absorbs moisture better without becoming mushy. Feel free to substitute pecans with walnuts or almonds for a different flavor profile. Add cooked sausage or mushrooms to the vegetable mix for extra depth.