Irresistible Traditional Cranberry Stuffing for a Festive Feast
Experience the delightful aroma of Traditional Cranberry Stuffing—a perfect blend of chewy baguette, tart cranberries, and fresh sage for your Thanksgiving feast.
Equipment
- - Oven
- - Skillet
- - Baking dish
- - Mixing bowl
- - Baking sheets
Ingredients
For the Base
- 1 loaf French Baguette day-old or slightly stale
- 2 cups Vegetable Broth or chicken broth for non-vegetarians
For the Sweetness
- 1 cup Dried Cranberries or other dried fruits like apricots
- 2 tablespoons Sherry Vinegar or white wine vinegar
For Binding and Flavor
- 2 large Eggs at room temperature
- 1 teaspoon Black Pepper adjust to taste
- 1 teaspoon Kosher Salt adjust to taste
- 2 tablespoons Olive Oil or butter for richer flavor
For Texture
- 1 cup Pecans or walnuts/almonds
- 1 tablespoon Fresh Sage or dried sage in lower quantity
- 1 medium Vidalia Onion or any onion variety
Instructions
How to Make Traditional Cranberry Stuffing
- Preheat your oven to 200°F. Cut the French baguette into 1/2-inch cubes and spread them on baking sheets. Toast for about 2 hours, until golden and dried out.
- In a bowl, combine the dried cranberries with sherry vinegar and 1 cup of vegetable broth. Let this soak while you prep the other ingredients.
- Dice the Vidalia onion and mince the fresh sage. Heat olive oil in a skillet over medium heat, then sauté the onions until translucent (about 4-5 minutes). Add the pecans and toast until fragrant (around 2-3 minutes).
- Drain the soaked cranberries and add them to the skillet along with the reserved soaking broth. Cook for another 2-3 minutes, allowing the flavors to meld together.
- In a separate bowl, whisk together the eggs, remaining vegetable broth, salt, and pepper. This mix will bind the stuffing together.
- In a large bowl, combine the toasted bread cubes with the sautéed mixture. Pour the egg-broth mixture over and fold gently. Let it sit for 5 minutes to absorb moisture.
- Preheat the oven to 350°F. Transfer the stuffing into a greased 9x13-inch dish and bake for 35-45 minutes until golden brown. Let it rest for 5 minutes before serving.
Notes
Optional: Garnish with a sprinkle of fresh sage before serving.