I know that stuffing made using cranberries, walnuts, pecans, sausage, oysters, etc. are pretty popular, but I’ve never had any type of stuffing other than ones very similar to the Old Fashioned Celery and Onion Stuffing I shared with you on Monday. Stuffing is simple – bread, celery, onions, stock, seasonings. There’s no need to make it fancy.
Well, at least I used to think that. And then I was thinking about what we could eat with a cherry pork loin that I had planned for dinner and I realized I still had a lot of ingredients left to make up another batch of stuffing and maybe I should take a chance on a sweeter version using dried cranberries and toasted pecans.
Cranberry Pecan Stuffing
- 2 tbsp unsalted butter
- ½ cup celery diced
- ½ cup onion diced
- 1 tbsp fresh sage chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 slices sandwich bread
- 2 cups vegetable stock (or chicken)
- ½ cup pecans
- ½ cup dried cranberries
- Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray and set aside. Line a baking sheet with foil.
- Add ½ cup of vegetable stock to a small bowl. Place cranberries in the bowl and let soak for 20 minutes.
- Place bread on the baking sheet and bake for 7-8 minutes on each side, until toasted. Remove the bread and cut or tear into pieces.
- Place the pecans on the baking sheet and bake for 2-3 minutes, then flip over and bake another 1-2 minutes, until toasted. Chop pecans and set aside.
- In a skillet, melt butter over medium high heat. Add onions and celery and cook for 5-7 minutes, until softened. Stir in salt, pepper and half of the fresh sage.
- Drain the stock from the cranberries and discard the stock. In a large bowl, add the cranberries, celery and onion mixture, bread and pecans. Stir until combined. Slowly pour remaining stock over the mixture, tossing until coated but not soggy.
- Transfer the mixture to the prepared baking dish and top with remaining sage. Bake for 25 minutes or until lightly crispy on top.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
This stuffing paired really, really well with the cherry pork loin I made. I’d actually consider replacing the cranberries with dried cherries if I made this again. Tom wasn’t a huge fan of it but he did think it went really well together. I served this with a simple side of green beans.
If you’re looking for a slightly different take on stuffing to serve on Thanksgiving, I hope you’ll give this one a try.