Delicious Traditional Cranberry Stuffing for Your Feast
Discover the comforting flavors of Traditional Cranberry Stuffing, a must-try side for your festive meal.
Equipment
- - Skillet
- - Baking dish
- Baking sheets
- Mixing bowl
Ingredients
For the Base
- 1 loaf French Baguette Use day-old or slightly stale for better absorption
- 3 cups Vegetable Broth
- 2 large Eggs Room temperature for better mixing
For the Flavor
- 1 cup Dried Cranberries Soak in broth for better texture
- 2 tablespoons Sherry Vinegar Use white wine vinegar if needed
- 1 cup Apple Juice Apple cider can be used as alternative
- 1 teaspoon Kosher Salt Adjust to taste
- 1 teaspoon Black Pepper Adjust according to spice preference
For the Crunch
- 1 cup Pecans Toast for better flavor
- 1 large Vidalia Onion Diced
- 2 tablespoons Fresh Sage Mincing maximizes flavor
For Cooking
- 2 tablespoons Olive Oil
Instructions
Preparation
- Preheat your oven to 200°F. Bake cubed French baguette pieces on baking sheets for about 2 hours until completely dried.
- Soak the dried cranberries by combining them with sherry vinegar and 1 cup of vegetable broth in a bowl for around 10 minutes.
- Dice the Vidalia onion and mince the fresh sage.
- Cook the diced onion in a skillet with heated olive oil for about 4-5 minutes until translucent.
- Toast the pecans in the skillet for another 2-3 minutes until fragrant.
- Combine the cranberries with their reserved soaking broth in the skillet, cooking everything together for 2-3 minutes.
- Whisk together the eggs, the remaining broth, apple juice, kosher salt, and black pepper in a bowl.
- Mix your toasted bread cubes, onion-pecan mixture, and minced sage in a large bowl, then fold in the egg mixture until well combined.
- Let the mixture sit for 5 minutes, then transfer it to a greased 9x13-inch baking dish and bake at 350°F for 35-45 minutes.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat covered at 350°F for 20-25 minutes.