Cranberry Sage Stuffing on the Side
Transform your holiday table with this irresistible Cranberry Sage Stuffing on the Side, a vibrant twist on traditional stuffing that’s perfect for any festive feast. Packed with sweet bursts of dried cranberries and the warm, earthy notes of fresh sage, this side dish combines hearty day-old rustic bread with a savory blend of sautéed onions, celery, and garlic. Moistened with chicken or vegetable stock and baked to perfection with a golden, crispy top, it’s a versatile crowd-pleaser that pairs beautifully with turkey, ham, or even a vegetarian main. Ready in just an hour, this elegant stuffing recipe is easy to prepare, can be made ahead of time, and will leave your guests raving long after the dishes are cleared.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 pieces celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage leaves, finely chopped
- 1 cup dried cranberries
- 8 cups day-old rustic bread, cut into 1-inch cubes
- 2 cups chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and chopped sage. Cook for another 1-2 minutes, until fragrant.
Add the dried cranberries to the skillet. Stir and cook for 1 minute to allow the flavors to combine. Remove the skillet from the heat.
Place the bread cubes in a large mixing bowl. Pour the cooked vegetable and cranberry mixture over the bread cubes.
Gradually drizzle the chicken or vegetable stock over the bread mixture, tossing gently to combine. The bread should be moist but not soggy.
Season with salt and black pepper, and toss again to evenly distribute the seasonings.
Transfer the stuffing mixture into the prepared baking dish. Spread it out evenly and cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil, and bake for an additional 20 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 24.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 416 mg | 9% | |
*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.
