Savory Sourdough Cranberry Stuffing

Nutriscore Rating: 69/100

Transform your holiday table with this Savory Sourdough Cranberry Stuffing, a perfect balance of hearty, tangy, and herbaceous flavors. Featuring toasted sourdough bread as its base, this recipe elevates classic stuffing with the sweet and tart pop of dried cranberries and the aromatic blend of fresh sage, thyme, and parsley. Sautéed onions, celery, and garlic add comforting richness, while a light broth-egg mixture ensures an irresistibly moist texture with crispy golden edges. This dish is baked to perfection, making it an ideal side for Thanksgiving, Christmas, or any family feast. Whether you're pairing it with roasted turkey or serving it alongside vegetable mains, this savory stuffing will be the star of your spread.

Recipe Information

• Prep Time: 45 min
• Cook Time: N/A
• Total Time: 45 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 12 cups sourdough bread
• 6 tablespoons unsalted butter
• 1 large yellow onion
• 3 celery stalks
• 2 garlic cloves
• 1 cup dried cranberries
• 2 tablespoons fresh sage
• 1 tablespoon fresh thyme
• 2 tablespoons fresh parsley
• 2.5 cups low-sodium chicken or vegetable broth
• 2 large eggs
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon olive oil

📝 Instructions

11 steps

1. Preheat your oven to 350°F (175°C).

2. Cut the sourdough bread into 1-inch cubes to yield approximately 12 cups. Spread the cubes out on a baking sheet and toast them in the oven for 15 minutes, stirring once halfway through, until dry and slightly golden. Set aside to cool.

3. Chop the yellow onion and celery into small, even-sized pieces. Mince the garlic cloves, fresh sage, thyme, and parsley.

4. In a large skillet, heat the olive oil and 4 tablespoons of the unsalted butter over medium heat. Add the onion and celery, and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute.

5. Add the dried cranberries, sage, thyme, parsley, kosher salt, and ground black pepper to the skillet. Stir well to combine, then remove the skillet from heat.

6. In a large mixing bowl, whisk together the chicken or vegetable broth and eggs.

7. Combine the toasted bread cubes and the sautéed vegetable mixture in the large mixing bowl. Gently toss to coat, ensuring the bread is evenly moistened. Allow the mixture to sit for about 10 minutes to absorb the liquid.

8. Grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter. Transfer the stuffing mixture into the dish, spreading it out in an even layer.

9. Cut the remaining 1 tablespoon of unsalted butter into small dots and scatter them over the top of the stuffing.

10. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and slightly crispy.

11. Remove the stuffing from the oven and let it rest for 5-10 minutes before serving.

Nutrition Facts

1 serving (536.2g)

Calories		1227
% Daily Value*
Total Fat		17.7 g	23%
	Saturated Fat	7.5 g	38%
	Polyunsaturated Fat	0.0 g
Cholesterol		70 mg	23%
Sodium		2026 mg	88%
Total Carbohydrate		214.5 g	78%
	Dietary Fiber	13.9 g	50%
	Total Sugars	24.7 g
Protein		38.6 g	77%
Vitamin D		0.4 mcg	2%
Calcium		149 mg	11%
Iron		12.3 mg	69%
Potassium		543 mg	12%

*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.

Source of Calories

Fat: 1278 cal (13.6%%)

Protein: 1228 cal (13.1%%)

Carbs: 6864 cal (73.2%%)