Prepare the Bread

Cup of Yum
1. Preheat your oven to 300°F (150°C). Spread the Hawaiian bread cubes on a baking sheet in a single layer. Toast the bread in the oven for about 15–20 minutes, until the cubes are dry and lightly crisp. Set aside to cool.

Sauté the Aromatics

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook for about 5–7 minutes, or until they’re softened and translucent.

Add Herbs and Mix-ins

1. Stir in the dried sage and thyme, cooking for an additional 1–2 minutes until the herbs are fragrant. Remove the skillet from heat.
2. Add the dried cranberries and pecan halves, stirring to combine with the onion and celery mixture.

Combine Ingredients

1. In a large mixing bowl, add the toasted bread cubes. Pour the sautéed vegetable and cranberry-pecan mixture over the bread.
2. In a separate bowl, whisk together the beaten eggs and chicken stock. Pour this mixture over the bread mixture, and toss bread until combined, adding more stock if needed to ensure the bread is moistened but not soggy.
3. Gently fold in the chopped parsley. Mix until everything is evenly coated and combined.

Bake the Stuffing

1. Preheat the oven to 350°F (175°C). Transfer the stuffing mixture to a greased 9x13-inch baking dish.
2. Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden and crispy.

Serve

1. Remove from the oven and let the stuffing sit for a few minutes before serving. Garnish with extra parsley if desired.
2. This cranberry pecan stuffing is sweet, savory, and a perfect holiday side! Enjoy!