Why Make This Recipe

Cranberry Stuffing with Fresh Herbs is a delightful and flavorful side dish that brings warmth and comfort to any meal, especially during the holiday season. The combination of crusty sourdough, tart cranberries, and fresh herbs creates a tasty balance that perfectly complements roasted meats and other savory dishes. It’s easy to prepare and can be made ahead of time, making it a great addition to your festive menu.

How to Make Cranberry Stuffing with Fresh Herbs

Ingredients:

1 large (1 lb.) sourdough boule, cut into cubes (8 cups)
Butter, for greasing baking dish
2 apples, cored and chopped
2 celery stalks, thinly sliced
2 medium onions, chopped
1/2 tbsp. freshly chopped sage
1/2 tbsp. freshly chopped thyme leaves
1/2 tbsp. freshly chopped rosemary
2 tbsp. freshly chopped parsley, plus more for garnish
6 tbsp. butter, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup dried cranberries
2 1/2 cups low-sodium vegetable broth

Directions:

Spread the cubed sourdough bread onto a baking sheet and leave uncovered overnight to dry out. Alternatively, preheat your oven to 200ºF and bake the bread cubes for 20 minutes until dried but not toasted.
Preheat your oven to 350ºF. Butter a large baking dish generously to prevent sticking and add flavor.
In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped apples, celery, and onions, cooking until they become soft and fragrant, about 8 minutes. Stir in the rosemary, sage, and thyme, cooking for an additional minute until the herbs release their aromas. Season the mixture with kosher salt and freshly ground black pepper to taste. Finally, stir in the remaining 3 tablespoons of butter and 2 tablespoons of freshly chopped parsley for added freshness.
In a large mixing bowl, place the dried bread cubes and dried cranberries. Pour the sautéed vegetable and herb mixture over the bread, then add the low-sodium vegetable broth. Stir gently to combine all ingredients evenly, ensuring the bread starts to soak up the broth and flavors.
Transfer the mixture to the prepared baking dish and cover it tightly with foil. Bake in the preheated oven for 45 minutes until cooked through. Remove the foil and continue baking for an additional 15 minutes to allow the top to turn golden and slightly crisp.
Once baked, remove the stuffing from the oven and garnish with additional freshly chopped parsley. Serve warm alongside your favorite main dishes for a festive and comforting side.

How to Serve Cranberry Stuffing with Fresh Herbs

This stuffing can be served warm as a delicious side dish. It pairs wonderfully with turkey, chicken, or a vegetarian main dish. You can also add a scoop of stuffing to your plate for a hearty meal.

How to Store Cranberry Stuffing with Fresh Herbs

If you have leftovers, cool the stuffing completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven at 350ºF until warmed through.

Tips to Make Cranberry Stuffing with Fresh Herbs

Ensure your bread cubes are dry; stale bread works best for absorbing flavors.
Feel free to customize this stuffing with your favorite herbs or add nuts for extra texture.
Using low-sodium vegetable broth helps control the saltiness, making it more adaptable for dietary preferences.

Variation

Consider adding sausage or mushrooms to enhance the flavor and texture of the stuffing. You can also swap out the dried cranberries for dried apricots or cherries for a different twist.

FAQs

1. Can I use bread other than sourdough?
Yes, you can use any type of bread you like, such as French bread or whole wheat bread. Just make sure it’s dried out for the best texture.

2. Can I make this stuffing ahead of time?
Absolutely! You can prepare the stuffing a day in advance, assemble it, and keep it in the refrigerator. Just bake it before serving.

3. Is this recipe suitable for vegetarians?
Yes, this stuffing is vegetarian-friendly, especially if you use vegetable broth. It’s a great option for holiday meals that include meat and vegetarian dishes.

Cranberry Stuffing with Fresh Herbs

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Print Recipe

A delightful side dish combining crusty sourdough, tart cranberries, and fresh herbs, perfect for the holiday season.

Author: megan
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Spread the cubed sourdough bread onto a baking sheet and leave uncovered overnight to dry out, or preheat your oven to 200ºF and bake the bread cubes for 20 minutes until dried but not toasted.
Preheat your oven to 350ºF. Butter a large baking dish generously.
In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped apples, celery, and onions, cooking until soft and fragrant, about 8 minutes. Stir in rosemary, sage, and thyme, cooking for an additional minute. Season with kosher salt and pepper.
Stir in the remaining 3 tablespoons of butter and 2 tablespoons of parsley for added freshness.
In a large mixing bowl, place the dried bread cubes and cranberries. Pour the sautéed vegetable and herb mixture over the bread, then add the vegetable broth. Stir gently to combine.
Transfer to the prepared baking dish and cover with foil. Bake for 45 minutes, then remove foil and bake for an additional 15 minutes until golden.
Garnish with additional parsley and serve warm.

Notes

Ensure your bread cubes are dry; stale bread works best. Customize with your favorite herbs or add nuts for extra texture. Use low-sodium vegetable broth for adaptability.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 5g
Cholesterol: 30mg

Keywords: stuffing, cranberry, holiday side dish, vegetarian stuffing