Cranberry Stuffing

A casserole dish of stuffing with a serving spoon

Make any holiday meal complete with Cranberry Stuffing - homemade stuffing with toasted day old bread cubes, plenty of butter, savory onion, dried herbs, and tart cranberries. The perfect side dish for your Thanksgiving table.

Course Side Dish

Cuisine American

Keyword cranberry stuffing

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 300kcal

Author Jessica - Together as Family

Ingredients

10 cups cubed bread (see notes)
1/2 cup (1 stick) butter
1 sweet onion finely chopped
2 celery stalks (finely chopped, about 1 cup)
1 cup dried cranberries
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon kosher salt
½ teaspoon black pepper
1½ -2 cups chicken or vegetable broth
2 large eggs beaten

Instructions

Preheat the oven to 350℉. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
Evenly spread the cubed bread onto a rimmed baking sheet. Toast in the oven for 10-15 minutes or until lightly golden and crisp. Remove from the oven and let it cool at room temperature.
10 cups cubed bread
Mix together the dried sage, dried thyme, dried rosemary, kosher salt, and black pepper in a small bowl. Set aside.
1 teaspoon dried sage, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon kosher salt, ½ teaspoon black pepper
In a large skillet pan, over medium heat, melt butter. Once melted, add the finely chopped sweet onion and celery. Cook until softened and translucent, about 8-10 minutes.
1/2 cup (1 stick) butter, 1 sweet onion, 2 celery stalks
Add the cooled toasted bread cubes, and cooked onions & celery into a large bowl. Sprinkle the seasoning mixture over top. Add the dried cranberries. Mix the ingredients until well combined.
1 cup dried cranberries
Pour the chicken broth over the bread mixture, a little bit at a time, while gently stirring with a rubber spatula to moisten the bread evenly. Only add as much broth as needed to moisten the bread but not to the point that it's soggy.
1½ -2 cups chicken or vegetable broth
Stir in the beaten eggs, ensuring they are well incorporated into the bread mixture.
^{*Crack the eggs first into a small bowl and whisk with a fork, before adding them into the stuffing mixture.}
2 large eggs
Transfer the stuffing mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes or until the top is golden brown and crisp.
Remove the stuffing from the oven and let it cool for a few minutes before serving.

Notes

Bread Cubes : I recommend using a mix of different breads when making stuffing. I like to use the crusty bakery bread that you can get from the bakery area of the store. I usually use white bread + crusty bakery bread when I make this. You can also use a mix of white bread + wheat bread. Or use French bread. Using day old bread is ideal as it will be dried out, which will help it absorb the broth without becoming too mushy. Day old bread + toasting the bread in the oven produces the best results when making homemade stuffing. You can also use soft bread that has just been cubed in the recipe, which will still have decent results because it's being toasted in the oven anyways.

Broth : Slowly add the broth and do not add it all at once! Add broth until all the bread is moistened but not soggy. You will use anywhere from 1 cup to 1.5 cups of broth. It all depends on how dry and toasted the bread is, and how much broth it soaks up.

Nutrition