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The BEST Stuffing Recipe - Crispy, Buttery Herb Stuffing

This truly is the BEST stuffing recipe for so many reasons. It's crisp on top, light and moist inside, studded with fresh pears and sweet dried cranberries and BURSTING with delicious buttery, herb flavor. A big bonus is you can make it in advance and bake just before serving.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 219 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the prep:
  • 2 medium-size baguettes about 12-ounces each you’ll end up with 16-18 cups, about 12 ounces each - you want a total of 16-18 cups of diced bread)
  • For the stuffing
  • 1 cup dried cranberries (6 ounces)
  • 3 cups chicken broth maybe more
  • 3 large eggs
  • 2 tablespoon butter (I use salted)
  • 1 large onion diced small
  • 3 celery ribs diced small
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoons salt
  • 2 garlic cloves finely minced
  • 2 medium pears yellow, red or Bosc, not too ripe
  • 1 tablespoon finely chopped fresh rosemary
  • ½ cup finely chopped fresh parsley
To finish:
  • 4 tablespoons melted butter
  • finely chopped fresh parsley for garnish

Instructions

For the prep:
    Cup of Yum
  1. Can be done a day or two in advance. Adjust oven rack to middle position and heat oven to 250˚F.
  2. Dice the baguettes into ½-inch pieces. Place the cubed bread on a sheet pan and bake for 20 minutes. Turn the oven off and let the bread stay in the oven for at least 30 minutes or until the oven has cooled down completely.
For the stuffing:
  1. Preheat the oven to 400˚F.
  2. Place the dried cranberries in a microwave-safe bowl. Cover completely with water then microwave on high power for 2 minutes or until the water is very hot. Remove from the microwave and let sit while preparing the stuffing.
  3. Spray a 2-3 quart baking dish generously with non-stick cooking spray. Set aside.
  4. Whisk together the broth and eggs in a very large bowl. Gently stir the dried bread cutes into the broth/egg mixture. Set aside and gently stir from time to time while preparing the rest of the stuffing.
  5. Melt the 2 tablespoons butter in a medium-size sauté pan over medium heat. Add the onion, celery, sage, thyme, Italian seasoning and salt. Stir well and cook for 5 minutes or until veggies are nice and soft. Push the veggies to the side and add the garlic to the center of the pan. Stir and cook for another 30 seconds.
  6. Drain the dried cranberries well and add them to the bread cubes along with the diced pears, fresh rosemary, fresh parsley and the onion mixture. Stir gently with a large spoon or spatula, lifting the mixture from the bottom to combine everything. If the mixture seems dry, drizzle with a bit more broth.
  7. Transfer the stuffing to the prepared pan. Bake in the preheated oven for 15 minutes. Remove from the oven and, with a pastry brush, pat the top of the stuffing with the melted butter. Try not to miss any areas.
  8. Return the pan to the oven and bake for another 10-20 minutes (check after 10 minutes) until nicely golden brown, rotating the pan halfway through baking.
  9. Garnish with finely chopped fresh parsley. Serve and enjoy!

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 56mg (19%) Sodium 733mg (31%) Potassium 150mg (4%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 463IU (9%) Vitamin C 8mg (9%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 733mg 31%
Potassium 150mg 3%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 463IU 9%
Vitamin C 8mg 9%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.