Thanksgiving is a time for gathering around the table, sharing stories, and indulging in delicious home-cooked meals. This Traditional Cranberry Stuffing with Pecans and Sage is not just any side dish; it’s a vibrant blend of flavors and textures that transforms your holiday spread. Picture the aroma of fresh herbs infused with sautéed onions, paired with the sweetness of dried cranberries and the crunch of pecans—it’s simply irresistible!
I first created this stuffing during a particularly chaotic holiday season, desperate for a dish that could be made ahead of time without sacrificing flavor. Imagine my delight when the rich, savory notes perfectly complemented the turkey, instantly earning a spot as a cherished family favorite. With its ideal balance of savory and sweet, this stuffing is vegetarian-friendly and offers flexibility in ingredients, ensuring that you can adapt it to your family’s tastes.
So gather your loved ones, roll up your sleeves, and let’s elevate this year’s Thanksgiving feast with a side dish that promises to be the highlight of the meal!
Why is Traditional Cranberry Stuffing a must-try?
Savory richness: This stuffing combines fresh sage, toasted pecans, and sweet cranberries for an unforgettable flavor explosion.
Versatile recipe: Easily adjust ingredients based on your preferences, like swapping cranberries for figs or adding your favorite herbs.
Make ahead: Perfect for busy holiday schedules—prep in advance and simply bake before serving!
Flavorful crunch: Enjoy the delightful contrast of crispy top and moist, flavorful interior that will impress all your guests.
Crowd-pleaser: Bring everyone to the table with this vegetarian-friendly side dish that complements any holiday feast.
Traditional Cranberry Stuffing Ingredients
For the Bread Base
• French Baguette (18 oz) – Use day-old or slightly stale for the best structure and moisture absorption.
• Vegetable Broth (2.75 cups total) – Opt for low-sodium to control seasoning effectively.
For the Flavor Mix
• Dried Cranberries (1.5 cups) – Adds sweetness and chew; substitute with raisins or mixed dried fruit if desired.
• Sherry Vinegar (1 tbsp) – Provides acidity to balance flavors; apple cider vinegar works as a suitable replacement.
• Room Temperature Eggs (3) – Binds the stuffing and enriches the flavor profile.
For the Sauté
• Olive Oil (2 tbsp) – Perfect for sautéing ingredients; swap for butter if you’re after a richer taste.
• Pecans (1 cup, coarsely chopped) – Infuses crunch and nuttiness; walnuts can be an excellent alternative.
• Vidalia Onion (1, diced) – Sweetens and adds depth; any sweet onion can be used in its place.
For the Seasoning
• Kosher Salt (1 tsp) – Enhance flavors; adjust to taste as needed.
• Black Pepper (1/2 tsp) – Adds a gentle spice; fresh cracked pepper is preferred.
For Sweetness & Moisture
• Apple Juice (1/2 cup) – Sweetens and hydrates the mix; use unsweetened if you prefer less sweetness.
• Fresh Sage Leaves (5) – Offers a distinct herby aroma; if using dried, reduce to 1 tsp as it’s more potent.
This Traditional Cranberry Stuffing is sure to become a cherished part of your holiday table, filled with delightful textures and flavors that your family will adore!
How to Make Traditional Cranberry Stuffing
Preheat your oven to 200°F. Cut the French baguette into 1/2-inch cubes and spread them evenly on baking sheets. Toast the bread for about 2 hours, until golden brown and dry.
Soak the dried cranberries in vegetable broth and sherry vinegar. This process will plump them up and infuse them with flavor while you prepare the other ingredients.
Sauté the diced Vidalia onion in olive oil over medium heat for 4-5 minutes, or until softened. Then, add the chopped pecans and toast them for an additional 2-3 minutes, stirring occasionally.
Combine the soaked cranberries (along with any reserved liquid) with the sautéed onion and pecans in the skillet, stirring to cook them together for another 2-3 minutes.
Mix the remaining vegetable broth with the whisked eggs in a large bowl. Add this mixture to the toasted bread cubes, along with the sautéed mixture and seasonings. Stir well to ensure everything is evenly combined.
Rest the mixture for 5 minutes to allow the flavors to meld, then transfer it to a greased 9×13-inch baking dish, spreading it evenly.
Bake in a preheated oven at 350°F for 35-45 minutes, until the top is golden brown and the center is set. Let it rest for about 5 minutes before serving to enhance the flavors.
Optional: Drizzle with a bit of extra olive oil or melted butter before baking for extra richness.
Exact quantities are listed in the recipe card below.
Traditional Cranberry Stuffing Variations
Feel free to play with this recipe and make it truly your own with these fun twists!
Dried Fruit Swap: Substitute dried cranberries with figs or apricots for a delightful change in flavor and texture! Figs add a rich sweetness, while apricots offer a more tangy bite that brightens the dish.
Gluten-Free Option: Use gluten-free bread to make this stuffing suitable for gluten-sensitive guests. Ensure your broth and other ingredients are also gluten-free for a clean, tasty dish.
Herb Blitz: Amp up the herbal notes by incorporating additional herbs like thyme or rosemary. Chopping a few tablespoons of either will bring a refreshing twist that pairs beautifully with the sage.
Spicy Kick: If you love a bit of heat, add red pepper flakes or chopped jalapeños for a spicy kick. The heat contrasts nicely with the sweetness of the cranberries.
Nutty Variation: Swapping pecans for walnuts or hazelnuts adds a unique flavor. Each nut has a different profile, making your stuffing even more intriguing!
Vegetable Boost: Include chopped celery or sautéed leeks for a savory crunch. These veggies enhance the stuffing’s overall texture and bring additional layers of flavor.
Broth Alternatives: Try using chicken broth instead of vegetable broth for a richer flavor. This change is perfect for those who enjoy a heartier essence in their stuffing.
Sweetness Adjustment: Reduce the amount of apple juice or substitute it with orange juice for a bright, citrusy note. This bump in brightness enhances the dish’s fruity undertones while keeping it moist.
Expert Tips for Traditional Cranberry Stuffing
Prep Ahead: Prepare the stuffing a day in advance and let it chill in the fridge overnight. This not only saves time but also enhances flavors.
Adjust Broth Slowly: Start with less vegetable broth to avoid a soggy stuffing. Gradually add more until the mixture is just moist enough.
Taste Test: Always taste the mixture before baking. Adjust seasoning to your preference, as flavors deepen during cooking.
Crispy Top: Cover the dish with foil for the first half of baking to keep it moist. Remove the foil for the last 15-20 minutes for that perfect golden-brown crust.
Cool Before Serving: Allow the Traditional Cranberry Stuffing to rest for 5 minutes after baking. This helps it set up nicely and makes serving easier.
What to Serve with Traditional Cranberry Stuffing?
The perfect Thanksgiving spread is not complete without a medley of side dishes that enhance each bite of your cranberry stuffing.
- Roasted Turkey: A classic Thanksgiving centerpiece, its savory juices balance beautifully with the sweet and earthy notes of the stuffing.
- Green Bean Casserole: The creamy, crisp-topped dish adds a delightful contrast in both flavor and texture, making it a crowd favorite.
- Honey Glazed Carrots: Sweet, tender carrots bring a burst of color and balance the herby flavors in the stuffing, making each bite memorable.
- Mashed Potatoes: Creamy and fluffy, they provide a rich base for adding a scoop of stuffing and gravy, creating a comforting bite.
- Apple and Walnut Salad: This fresh, crunchy salad, with tart apples and nutty walnuts, offers a refreshing contrast to the warm stuffing.
- Cranberry Sauce: A tangy, bright complement that enhances the cranberry flavor in the stuffing while bringing excitement to your plate.
- Mulled Wine: A warm, spiced beverage that pairs perfectly with rich holiday flavors, providing both comfort and sophistication to your meal.
- Pumpkin Pie: You can’t go wrong with this classic dessert; its spiced pumpkin filling echoes the warmth of the stuffing, wrapping up the meal beautifully.
How to Store and Freeze Traditional Cranberry Stuffing
Fridge: Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Ensure it’s cooled completely before sealing to avoid condensation.
Freezer: For longer storage, freeze the stuffing in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating: Reheat in the oven at 350°F, covered with foil, for about 20-25 minutes or until warmed through. Alternatively, microwave individual portions for quick serving.
Make Ahead: Feel free to prepare this Traditional Cranberry Stuffing in advance and store it until you’re ready to bake, ensuring a stress-free holiday!
Make Ahead Options
This Traditional Cranberry Stuffing is ideal for meal prep, allowing you to enjoy stress-free Thanksgiving cooking! You can prepare the entire stuffing mixture up to 24 hours in advance. Simply follow the instructions up until placing it in the baking dish, then cover it tightly with plastic wrap and refrigerate. To maintain its wonderful texture and flavor, make sure to press out any air before sealing. When you’re ready to serve, take it out of the fridge and let it sit at room temperature for about 30 minutes before baking at 350°F for 35-45 minutes. This way, you’ll have a delicious, homemade side dish that brings everyone to the table without the last-minute rush!
Traditional Cranberry Stuffing Recipe FAQs
What type of bread is best for stuffing?
Absolutely! A French baguette is ideal for this Traditional Cranberry Stuffing as it provides structure and absorbs the broth without becoming mushy. It’s best to use day-old or slightly stale bread to achieve that perfect consistency.
How should I store leftover stuffing?
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing, as this helps avoid excess moisture buildup that could turn your stuffing soggy.
Can I freeze Traditional Cranberry Stuffing?
Yes, you can freeze it! Portion your stuffing into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it, just thaw overnight in the refrigerator, then reheat in the oven at 350°F, covered with foil, for about 20-25 minutes until warmed through.
What should I do if my stuffing turns out too dry?
If your stuffing is too dry, don’t worry! Try adding a bit of vegetable broth or lightly whisked egg mixed with a splash of apple juice to moisten it. You can work this into the stuffing gently until it reaches your desired level of moisture.
Are there any dietary considerations for this recipe?
Certainly! This stuffing is vegetarian-friendly. If you’re concerned about allergies, note that it contains eggs and nuts (pecans). You can easily adjust the ingredients such as replacing nuts with seeds (like sunflower seeds) or using non-egg binders to make it vegan.
How can I make this recipe gluten-free?
To make this Traditional Cranberry Stuffing gluten-free, simply substitute the French baguette with your favorite gluten-free bread variety. You may need to adjust the quantity of broth to achieve the right texture, so keep a close eye while mixing!
Savory Traditional Cranberry Stuffing with Pecans and Sage
Equipment
- - Baking dish
- - Oven
- - Skillet
- - Mixing bowl
- - Baking sheets
Ingredients
For the Bread Base
- 18 oz French Baguette Use day-old or slightly stale for the best structure and moisture absorption.
- 2.75 cups Vegetable Broth Opt for low-sodium to control seasoning effectively.
For the Flavor Mix
- 1.5 cups Dried Cranberries Adds sweetness and chew; substitute with raisins or mixed dried fruit if desired.
- 1 tbsp Sherry Vinegar Provides acidity to balance flavors; apple cider vinegar works as a suitable replacement.
- 3 Room Temperature Eggs Binds the stuffing and enriches the flavor profile.
For the Sauté
- 2 tbsp Olive Oil Perfect for sautéing ingredients; swap for butter if you’re after a richer taste.
- 1 cup Pecans Infuses crunch and nuttiness; walnuts can be an excellent alternative.
- 1 Vidalia Onion Sweetens and adds depth; any sweet onion can be used in its place.
For the Seasoning
- 1 tsp Kosher Salt Enhance flavors; adjust to taste as needed.
- 0.5 tsp Black Pepper Adds a gentle spice; fresh cracked pepper is preferred.
For Sweetness & Moisture
- 0.5 cup Apple Juice Sweetens and hydrates the mix; use unsweetened if you prefer less sweetness.
- 5 Fresh Sage Leaves Offers a distinct herby aroma; if using dried, reduce to 1 tsp as it’s more potent.
Instructions
Preparation
- Preheat your oven to 200°F. Cut the French baguette into 1/2-inch cubes and spread them evenly on baking sheets. Toast the bread for about 2 hours, until golden brown and dry.
- Soak the dried cranberries in vegetable broth and sherry vinegar. This process will plump them up and infuse them with flavor while you prepare the other ingredients.
- Sauté the diced Vidalia onion in olive oil over medium heat for 4-5 minutes, or until softened. Then, add the chopped pecans and toast them for an additional 2-3 minutes, stirring occasionally.
- Combine the soaked cranberries (along with any reserved liquid) with the sautéed onion and pecans in the skillet, stirring to cook them together for another 2-3 minutes.
- Mix the remaining vegetable broth with the whisked eggs in a large bowl. Add this mixture to the toasted bread cubes, along with the sautéed mixture and seasonings. Stir well to ensure everything is evenly combined.
- Rest the mixture for 5 minutes to allow the flavors to meld, then transfer it to a greased 9x13-inch baking dish, spreading it evenly.
- Bake in a preheated oven at 350°F for 35-45 minutes, until the top is golden brown and the center is set. Let it rest for about 5 minutes before serving to enhance the flavors.