Festive Cranberry Stuffing
Infuse your holiday table with the warm, rustic flavors of Festive Cranberry Stuffing, a perfect blend of tradition and seasonal flair. This recipe transforms day-old bread into a golden, crispy masterpiece infused with the savory notes of sautéed onions, celery, thyme, and sage. Bursts of fresh cranberries add a tangy sweetness that complements the savory base, while a drizzle of broth ensures every bite is moist and flavorful. Easy to prepare with just 20 minutes of hands-on time, this stuffing bakes to perfection in under an hour. Whether you're pairing it with roasted turkey, chicken, or a plant-based feast, this festive side dish will become a show-stopping favorite at your next holiday gathering. Ideal for Thanksgiving, Christmas, or any celebration that calls for comfort food at its finest!
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Recipe Information
Ingredients
- 8 cups day-old bread (cubed)
- 4 tablespoons unsalted butter
- 1 large yellow onion (finely chopped)
- 3 stalks celery (chopped)
- 1 cup fresh cranberries
- 2 cups chicken or vegetable broth
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (optional for baking)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil.
Spread the cubed bread onto a baking sheet and toast in the oven for 10 minutes, stirring halfway through, until lightly golden and crisp. Set aside to cool.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 8 minutes until softened and fragrant.
Add the fresh cranberries to the skillet and cook for an additional 3–4 minutes until they begin to soften and burst slightly.
Transfer the vegetable and cranberry mixture to a large mixing bowl. Add the toasted bread cubes, fresh parsley, thyme, sage, salt, and black pepper. Toss gently to combine.
Gradually pour the chicken or vegetable broth over the mixture, stirring to evenly moisten the bread. The mixture should be moist but not soggy. Adjust the amount of broth as needed.
Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly and drizzle with olive oil if desired for extra crispness.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 minutes until the top is golden and crispy.
Remove from the oven and let cool for 5–10 minutes before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 239 mg | 5% | |
*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.
