Savory Traditional Cranberry Stuffing with Pecans and Sage
Experience the vibrant flavors of Traditional Cranberry Stuffing, enhanced with pecans and sage, perfect for your Thanksgiving feast.
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.
Notes
Feel free to prepare this Traditional Cranberry Stuffing in advance and store it until you’re ready to bake, ensuring a stress-free holiday!