Cranberry Pecan Stuffing

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Classic stuffing gets a sweet and crunchy makeover with the addition of dried cranberries and toasted pecans.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish, Thanksgiving recipe

Cuisine: American

Keyword: cranberry pecan stuffing, dressing, thanksgiving, thanksgiving side dish

Servings: servings

Calories: 201kcal

Ingredients

2 tablespoon unsalted butter
½ cup celery diced
½ cup onion diced
1 tablespoon fresh sage chopped
1 teaspoon kosher salt
1 teaspoon black pepper
6 slices sandwich bread
2 cups vegetable stock (or chicken)
½ cup pecans
½ cup dried cranberries

Instructions

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.

Notes

Bread: regardless of the type of bread you use, it must either be stale or toasted to prevent it from getting soggy and mushy. Sandwich bread in this recipe can be replaced with a thicker county-style sliced bread or Italian bread.

Make Ahead: follow directions through step 6 of transfering to the baking dish. Refrigerate for 2 days or cover and freeze for 2 weeks. From fridge: let sit 30 minutes on the counter before baking. From freezer: let thaw in fridge overnight, then sit on the counter for 30 minutes.

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