Cranberry Pecan Stuffing
A classic holiday side dish with sweet cranberries, crunchy pecans, and savory herbs, baked until golden brown.
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
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.