This is a classic stuffing for a holiday meal. It’s filled with tart cranberries, toasted pecans, and savory herbs, all baked together into a moist and flavorful side dish.
It takes about an hour from start to finish. The hands-on time is minimal, with most of the work happening in the oven. It’s a great way to add a special touch to your dinner table.
Why is Cranberry Pecan Stuffing a Must-Try?
Using a mix of breads like croissants and a sturdier loaf gives the stuffing a varied, interesting texture.
Sautéing the celery and onion first softens them and builds a base of flavor for the entire dish.
Letting the bread cubes soak up the broth and egg mixture ensures the stuffing is moist and evenly seasoned.
Ingredients for Cranberry Pecan Stuffing
• Bread: Using slightly stale or day-old bread helps it absorb the liquid without becoming too soggy. A mix of a rich bread like croissants and a plain bread like ciabatta works well.
• Pecans: You can buy pre-chopped pecans to save time. Toasting them briefly in a dry skillet before adding can deepen their flavor.
• Fresh Sage: Fresh sage has a much better flavor than dried for this recipe. If you must use dried, use about 1 teaspoon.
• Broth: Use low-sodium chicken broth to control the saltiness of the final dish. Vegetable broth is a fine substitute for a vegetarian version.
• Dried Cranberries: Sweetened dried cranberries are standard for this recipe, providing a nice sweet-tart balance to the savory flavors.
Exact quantities are in the recipe card below.
How to Make Cranberry Pecan Stuffing
Step 1: Sauté the Vegetables and Aromatics
First, melt butter in a large skillet. Add the chopped celery and onion and cook until they soften. This creates the aromatic base for the stuffing. Then, stir in the cranberries, pecans, sage, salt, and pepper.
Step 2: Combine the Ingredients
In a very large bowl, place all your bread cubes. Pour the vegetable and pecan mixture over the bread. In a separate bowl, whisk the eggs lightly and then stir in the broth. Pour this liquid over the bread mixture.
Step 3: Mix and Bake
Gently toss everything together until the bread is evenly coated and has absorbed most of the liquid. Transfer the mixture to a prepared baking dish and spread it out evenly. Bake until the top is golden brown and the center is fully cooked.
What to Serve with Cranberry Pecan Stuffing
This stuffing is a classic partner for roast turkey or chicken. It also pairs well with pork loin or a holiday ham.
Expert Tips for Cranberry Pecan Stuffing
Using day-old bread is important because it’s drier and absorbs the liquid better without turning mushy.
For food safety, this dish contains eggs and must be cooked to a minimum internal temperature of 165°F (74°C).
For a vegetarian stuffing, simply substitute the chicken broth with vegetable broth.
You can assemble this dish up to one day ahead. Cover and refrigerate, then add 10-15 minutes to the baking time.
How to Store and Freeze Cranberry Pecan Stuffing
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked stuffing for up to 3 months. Reheat in a 350°F (175°C) oven until warmed through.
Cranberry Pecan Stuffing Recipe FAQs
Can I make this stuffing ahead of time?
Yes. You can assemble the entire dish a day in advance, cover it, and refrigerate. You may need to add 10-15 minutes to the baking time when cooking from cold.
Can I use different nuts?
Walnuts are a great substitute for pecans if you prefer them or have them on hand.
My stuffing seems dry. What can I do?
If the mixture looks too dry before baking, you can add another ¼ to ½ cup of broth. The amount of liquid needed can vary depending on how dry your bread is.
Cranberry Pecan Stuffing
Ingredients
- 3 tablespoons unsalted butter 45 g
- 1 ½ cups chopped celery about 3 stalks
- 1 cup chopped yellow onion about 1 large
- 1 cup sweetened dried cranberries 150 g
- 1 cup chopped pecans 120 g
- 1 tablespoon chopped fresh sage
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 14 cups cubed day-old bread from croissants, ciabatta, or French bread
- 2 cups chicken or vegetable broth 480 ml
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch (3-quart) baking dish.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 8-10 minutes.
- Remove the skillet from the heat. Stir in the dried cranberries, chopped pecans, fresh sage, salt, and pepper.
- In a very large bowl, place the bread cubes. Add the vegetable mixture from the skillet.
- In a small bowl, lightly beat the eggs, then whisk in the broth. Pour this liquid mixture over the bread.
- Gently toss all the ingredients together until the bread is evenly moistened. Do not overmix.
- Spoon the stuffing mixture into the prepared baking dish and spread it in an even layer.
- Bake uncovered for 35 to 40 minutes, or until the top is golden brown and the center is firm.
- For safety, a thermometer inserted into the center should register at least 165°F (74°C). Let stand for a few minutes before serving.
Notes
