Description
This Cranberry Stuffing recipe combines the rustic flavors of sourdough bread, fresh herbs, tender apples, and tart dried cranberries, creating a perfect holiday side dish. Moist and flavorful, it is baked until golden and crisp on top, offering a delightful blend of textures and seasonal ingredients to complement your festive meal.
Ingredients
Scale
Bread
- 1 large (1 lb.) sourdough boule, cut into cubes (8 cups)
- Butter, for greasing baking dish
Vegetables & Herbs
- 2 apples, cored and chopped
- 2 celery stalks, thinly sliced
- 2 medium onions, chopped
- 1/2 tbsp. freshly chopped sage
- 1/2 tbsp. freshly chopped thyme leaves
- 1/2 tbsp. freshly chopped rosemary
- 2 tbsp. freshly chopped parsley, plus more for garnish
Others
- 6 tbsp. butter, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup dried cranberries
- 2 1/2 cups low-sodium vegetable broth
Instructions
- Dry the Bread: Spread the cubed sourdough bread onto a baking sheet and leave uncovered overnight to dry out. Alternatively, preheat your oven to 200ºF and bake the bread cubes for 20 minutes until dried but not toasted.
- Prepare Baking Dish: Preheat your oven to 350ºF. Butter a large baking dish generously to prevent sticking and add flavor.
- Sauté Vegetables and Herbs: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped apples, celery, and onions, cooking until they become soft and fragrant, about 8 minutes. Stir in the rosemary, sage, and thyme, cooking for an additional minute until the herbs release their aromas. Season the mixture with kosher salt and freshly ground black pepper to taste. Finally, stir in the remaining 3 tablespoons of butter and 2 tablespoons of freshly chopped parsley for added freshness.
- Combine Ingredients: In a large mixing bowl, place the dried bread cubes and dried cranberries. Pour the sautéed vegetable and herb mixture over the bread, then add the low-sodium vegetable broth. Stir gently to combine all ingredients evenly, ensuring the bread starts to soak up the broth and flavors.
- Bake the Stuffing: Transfer the mixture to the prepared baking dish and cover it tightly with foil. Bake in the preheated oven for 45 minutes until cooked through. Remove the foil and continue baking for an additional 15 minutes to allow the top to turn golden and slightly crisp.
- Garnish and Serve: Once baked, remove the stuffing from the oven and garnish with additional freshly chopped parsley. Serve warm alongside your favorite main dishes for a festive and comforting side.
Notes
- Drying the bread overnight helps achieve the ideal texture by preventing sogginess.
- Using low-sodium vegetable broth keeps the stuffing flavorful without too much salt.
- Feel free to substitute fresh herbs with dried ones, but use about one-third of the quantity.
- For a richer flavor, consider adding toasted nuts like pecans or walnuts.
- This stuffing can be made a day ahead and reheated before serving.
Nutrition
- Serving Size: 1/10 of recipe (about 1 cup)
- Calories: 220
- Sugar: 9g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
