Cranberry Pecan Stuffing
User Reviews
5
Cranberry Pecan Stuffing
Description
This stuffing recipe begins by drying out bread cubes from two types of sandwich bread in the oven at a low temperature until crisp to form the base. Sautéed celery and yellow onions cooked in butter with sage, thyme, poultry seasoning, kosher salt, and freshly ground black pepper add aromatic depth. Dried cranberries and toasted pecans bring sweetness and texture while fresh Italian parsley adds brightness.
The dry bread mixture is combined with the vegetable and herb mix, plus turkey stock to moisten. The quantity of stock is adjusted depending on texture preferences, allowing the bread to absorb liquid without becoming soggy. Then eggs bind the stuffing together. The mixture bakes in a buttered dish until golden and set.
This stuffing pairs traditionally with roasted turkey or other poultry. It provides a balance of savory, sweet, and herbal flavors alongside tender but structured texture. The toasted pecans contribute a firm bite and nutty flavor, and the dried cranberries give pleasant acidity.
A note on seasoning recommends using low sodium broth for controlled saltiness and adjusting added salt accordingly. Also, when cooking inside a turkey, the stuffing should be loosely packed and reach a safe internal temperature of 165°F. Any extra stuffing can be baked separately with an optional broth drizzle to maintain moisture.
Ingredients
- 3/4 pound country white bread I use Arnold or Pepperidge Farm, firm; or "farmhouse" sandwich bread
- 3/4 pound whole wheat sandwich bread firm
- 1 cup celery about 1/4-inch dice, small diced
- 2 cups onion about 1/4-inch dice, small diced yellow
- 10 tablespoons butter divided, plus additional for buttering the pan, unsalted
- 2 tablespoons sage finely chopped, fresh leaves
- 1 tablespoon thyme chopped, fresh leaves
- 1/2 teaspoon poultry seasoning (I use Bell's)
- 1-1/2 teaspoons kosher salt , plus additional to taste
- 1 teaspoon black pepper plus additional to taste, freshly-ground
- 1 cup cranberries dried, sweetened
- 1 cup pecans toasted, coarsely chopped
- 1/4 cup Italian parsley chopped, fresh leaves
- 2-1/2 to 3 cups turkey stock plus additional, as needed, low sodium; or chicken or vegetable stock
- 2 large egg
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
- Use low sodium broth to control the salt level, adjusting added salt depending on the broth used.
- The amount of broth can be adjusted to achieve your preferred stuffing moisture and softness.
- When stuffing a turkey, loosely fill the cavity and ensure the stuffing temperature reaches 165°F for safety.
- Extra stuffing can be baked separately, with an optional drizzle of broth for moisture if needed.
- Toast pecans on a baking sheet at 350°F for 5-8 minutes until fragrant before adding to the stuffing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
