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Irresistible Cranberry Stuffing

A delightful stuffing combining the warmth of homemade bread, the sweetness of cranberries, and the savoriness of herbs for a perfect side dish at gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups cubed bread (preferably day-old or toasted)
  • 1 cup fresh or dried cranberries
  • 1 cup vegetable broth
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup melted unsalted butter (or a Halal substitute)

Method
 

Preparation
  1. Begin by cubing your day-old bread into 1-inch pieces. If it’s not stale, give it a quick toast in the oven until crispy.
  2. In a large skillet, melt your butter over medium heat. Add the diced onion and celery, cooking until soft, about 5-7 minutes.
  3. Add the dried thyme, sage, salt, and pepper into your onion mixture, stirring to combine and letting the spices release their fragrant oils for about one minute.
  4. In a large mixing bowl, combine your bread cubes, sautéed vegetables, fresh or dried cranberries, and parsley. Gently toss until well mixed.
  5. Gradually pour in the vegetable broth while gently mixing to avoid breaking the bread cubes. Aim for a moist (but not soggy) stuffing mixture.
  6. Place your stuffing mixture into a greased baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes, allowing the top to crisp up.
  8. Once golden brown, remove from the oven and serve warm.

Notes

For a custom touch, add chopped nuts like pecans or walnuts for a lovely crunch. Prepare vegetables a day ahead for quicker assembly. Taste as you go to ensure the stuffing isn't too dry.