Cranberry Pecan Stuffing
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5.0
15 reviews
Excellent
Cranberry Pecan Stuffing
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This Cranberry Pecan Stuffing blends whole wheat and country croutons with sweet-tart cranberries, toasted pecans, and herbs. Use vegetable stock for a vegetarian Thanksgiving side dish.
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Ingredients
- 3/4 pound firm country white or "farmhouse" sandwich bread (I use Arnold or Pepperidge Farm)
- 3/4 pound firm whole wheat sandwich bread
- 1 cup small diced-celery (about 1/4-inch dice)
- 2 cups small diced yellow onion (about 1/4-inch dice)
- 10 tablespoons unsalted butter , divided, plus additional for buttering the pan
- 2 tablespoons fresh sage leaves , finely chopped
- 1 tablespoon fresh thyme leaves , chopped
- 1/2 teaspoon poultry seasoning (I use Bell's)
- 1-1/2 teaspoons kosher salt , plus additional to taste
- 1 teaspoon freshly-ground black pepper , plus additional to taste
- 1 cup dried sweetened cranberries
- 1 cup toasted, coarsely chopped pecans
- 1/4 cup fresh Italian parsley leaves, , chopped
- 2-1/2 to 3 cups low sodium turkey, chicken, or vegetable stock , plus additional, as needed
- 2 large eggs
Instructions
- Preheat oven to 250 degrees F.
- Cut breads into 1/2- to 3/4-inch cubes, leaving crusts on. Spread into an even layer on two baking sheets.
- Bake 50-60 minutes, until bread is lightly-toasted and dry throughout. Rotate pans halfway through baking time. Let croutons cool completely at room temperature.
- Raise oven temperature to 375 degrees F. Butter a 3-quart gratin or shallow baking dish.
- Melt 8 tablespoons butter in a skillet over medium-high heat until foaming subsides. Add celery and onion and cook, stirring frequently, until onions are softened and translucent, about 8-10 minutes. Stir in 1-1/2 teaspoons kosher salt, 1 teaspoon freshly-ground black pepper, sage, thyme, and poultry seasoning. Cook for an additional 1-2 minutes, until herbs are fragrant.
- In a large bowl, mix together croutons, onion and celery mixture, dried cranberries, pecans, and parsley. Moisten with 1-3/4 cups broth or stock and let stand for a few minutes for the bread to soak up the liquid. Season to taste with additional salt and pepper.
- In the liquid measuring cup, beat together 1/2 cup broth/stock and the eggs. Fold mixture into the stuffing mixture to combine. If the stuffing seems dry, add some of the additional liquid a little bit at a time. The broth should permeate the croutons, but the mixture should not be "mushy".**
- Transfer stuffing mixture to the prepared baking dish. Cut the remaining butter into small cubes and scatter over the top of the stuffing. Cover the pan with a piece of foil. Bake for 30 minutes. Uncover and continue baking for 15-20 minutes, until edges are crispy and center reads 165 degrees F.
- Let stuffing rest for 15 minutes before serving.
Notes
- *Be sure you're using "low sodium" and not "reduced sodium" broth or stock when adding the quantity of kosher salt listed in the recipe. The brand I use when using store-bought (Pacific Foods Organic Low Sodium Chicken Stock) has 40 mg of sodium per cup. Homemade stock, such as my Turkey Stock, will typically not contain salt. If using a saltier broth or stock, adjust the added salt accordingly.
- **I usually need 3 cups total of liquid in the recipe. Adjust the quantity as needed for the brands of bread you're using and your family's preferences for how soft/moist you like your stuffing to be.
- **I usually need 3 cups total of liquid in the recipe. Adjust the quantity as needed for the brands of bread you're using and your family's preferences for how soft/moist you like your stuffing to be.
- Loosely fill the turkey cavity with freshly-prepared stuffing (do not pack). Be sure the center of the stuffing reaches 165 degrees F before removing it from the bird. Bake any stuffing that won't fit in the turkey in a buttered baking dish, as directed above.
- Since pan-cooked stuffing doesn't get the benefit of the turkey juices during baking, I sometime drizzle a little extra broth over the stuffing in the pan before baking. (About 1/4 cup.) It depends on how moist my croutons have gotten during assembly. Judge it by eye.
- Spread pecans in a single layer on a baking sheet and bake at 350 degrees F for 5-8 minutes, until fragrant.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
57mg
(19%)
Sodium
400mg
(17%)
Potassium
252mg
(7%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
532IU
(11%)
Vitamin C
5mg
(6%)
Calcium
138mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 57mg | 19% |
| Sodium | 400mg | 17% |
| Potassium | 252mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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