Cranberry Pecan and Sage Stuffing
Elevate your holiday table with this irresistible Cranberry Pecan and Sage Stuffing, the perfect blend of sweet, savory, and crunchy goodness. Featuring day-old French bread toasted to perfection, this recipe combines sautéed onions, celery, and garlic with bursts of tart dried cranberries and nutty pecans. Fresh sage and parsley add an earthy aroma, while a rich stock-egg mixture ensures the stuffing is delightfully moist and flavorful. Baked until golden and crisp on top, this crowd-pleasing dish is an ideal side for Thanksgiving or any festive gathering. Whether you're pairing it with turkey or serving it as a vegetarian-friendly option with vegetable stock, this stuffing is the ultimate celebration of comfort and flavor.
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Recipe Information
Ingredients
- 12 cups French bread (cubed, day-old preferred)
- 6 tablespoons Unsalted butter
- 1 large Yellow onion (diced)
- 3 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1 cup Dried cranberries
- 1 cup Pecans (chopped)
- 2 tablespoons Fresh sage (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 2.5 cups Chicken or vegetable stock
- 2 large Eggs (lightly beaten)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Spread the cubed French bread evenly on a large baking sheet. Toast in the preheated oven for 15-20 minutes, stirring halfway through, until the bread is dry and lightly golden. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 5-6 minutes until softened. Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Transfer the toasted bread cubes to a large mixing bowl. Add the sautéed vegetables, dried cranberries, chopped pecans, sage, parsley, salt, pepper, and thyme. Toss gently to combine.
In a separate bowl, whisk together the stock and beaten eggs. Pour the mixture over the bread and vegetable mixture, tossing gently to ensure the bread is evenly moistened.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let rest for 5-10 minutes before serving. Enjoy your cranberry pecan and sage stuffing as a delicious side dish!
Nutrition Facts
Calories |
6966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 13825 mg | 601% | |
| Total Carbohydrate | 1059.9 g | 385% | |
| Dietary Fiber | 88.9 g | 318% | |
| Total Sugars | 174.1 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 946 mg | 73% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 3401 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
