Roast Chicken Stuffing with Cranberries and Thyme
Elevate your holiday table or Sunday dinner with this irresistible Roast Chicken Stuffing with Cranberries and Thyme. This recipe combines the warmth of sautéed onions, celery, and garlic with the subtle sweetness of dried cranberries and the earthy aroma of fresh thyme. Tossed with hearty sourdough or country loaf bread cubes and moistened with low-sodium chicken broth, this stuffing is the perfect balance of soft and crispy textures. Whether you bake it separately for a golden crust or stuff it into your roast chicken for extra flavor, this dish is a crowd-pleaser that’s ready in just an hour. Perfect for Thanksgiving or any special gathering, this stuffing is a comforting and flavorful side that guests will rave about. Keywords: roast chicken stuffing, cranberry stuffing recipe, thyme stuffing, holiday side dish, easy stuffing recipe.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 Celery stalks
- 2 Garlic cloves
- 1 cup Dried cranberries
- 1 tablespoon Fresh thyme
- 6 cups Bread cubes (day-old or stale, preferably sourdough or country loaf)
- 2 cups Chicken broth (low sodium)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil or additional melted butter (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper if you're baking the stuffing separately from the chicken.
In a large skillet, melt the butter over medium heat. Dice the onion and celery, then mince the garlic. Add the onion and celery to the skillet and sauté for about 5 minutes, or until the vegetables are softened and translucent.
Mix in the minced garlic, cranberries, and fresh thyme. Cook for another 1-2 minutes until fragrant.
Place the bread cubes in a large mixing bowl. Pour the sautéed vegetable mixture over the bread cubes and gently toss to combine.
Gradually add the chicken broth, tossing as you go, until the bread is evenly moistened but not soggy. Depending on the dryness of your bread, you may not need the entire 2 cups.
Season the stuffing mixture with salt and black pepper. Taste and adjust seasonings as needed.
If you're cooking the stuffing inside a chicken, spoon it loosely into the cavity of the chicken before roasting. (Be sure not to pack it tightly, as it will expand during cooking.)
If baking separately, transfer the stuffing to the prepared baking dish. Drizzle with 1 tablespoon of olive oil or melted butter for extra crispness if desired.
Bake uncovered in the preheated oven for 30-40 minutes, or until the top is golden and crispy. If stuffing a chicken, roast the chicken according to your chosen recipe's instructions, ensuring the stuffing inside reaches an internal temperature of 165°F (74°C).
Let the stuffing rest for 5-10 minutes before serving. Enjoy your Roast Chicken Stuffing with Cranberries and Thyme!
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 126.1 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1595 mg | 34% | |
*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.
