A warm, herby cranberry stuffing that is simple to make and fits holiday meals.

introduction

This Cranberry Stuffing with Fresh Herbs is full of bright flavor and soft bread. It pairs well with turkey, chicken, or a simple roast. If you need more meal ideas, check these easy lunch ideas.

why make this recipe

Make this recipe for a fresh take on classic stuffing. It balances tart cranberries, sweet apples, and herbal notes. It also uses day-old bread so you waste less. It pairs well with roasted mains and simple sides, like a cozy chicken casserole recipe.

how to make Cranberry Stuffing with Fresh Herbs

Dry the bread cubes so they absorb the broth and stay soft inside.
Sauté apples, celery, and onions in butter until soft.
Add fresh herbs and stir to release their aroma.
Mix the sautéed vegetables and herbs with bread, cranberries, and broth.
Bake covered, then uncover to brown the top.
This keeps the stuffing moist inside and golden on top.

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, or preheat your oven to 200ºF and bake the bread cubes for 20 minutes until dried but not toasted. Preheat your oven to 350ºF. Grease a large baking dish with butter. In a large skillet over medium heat, melt 3 tablespoons of butter and add the chopped apples, celery, and onions. Cook for about 8 minutes until soft, then stir in rosemary, sage, and thyme for an additional minute. Season with salt and pepper, add the remaining butter and parsley. In a mixing bowl, combine dried bread cubes and cranberries, pour the sautéed mixture over them, add vegetable broth, and mix. Transfer to the baking dish, cover with foil, and bake for 45 minutes. Remove foil and bake for another 15 minutes until golden. Garnish with parsley before serving.

how to serve Cranberry Stuffing with Fresh Herbs

Serve hot from the oven. Spoon it onto plates next to roast turkey, chicken, or pork. You can place it in a bowl for the table so people can help themselves. Add extra parsley for color.

how to store Cranberry Stuffing with Fresh Herbs

Cool the stuffing to room temperature within two hours. Put it in an airtight container and refrigerate for up to 4 days. Reheat in a covered dish at 350ºF until hot, or microwave single portions until warm.

tips to make Cranberry Stuffing with Fresh Herbs

Dry the bread well so it soaks the broth without getting soggy.
Taste the sautéed vegetables and herbs before mixing. Adjust salt and pepper.
Use fresh herbs for bright flavor. Dried herbs can work, but use less.
If you pack leftovers, follow general tips on freshness like these how to keep a packed lunch fresh.

variation (if any)

For a meatier version, add cooked sausage to the sauté step.
Swap dried cranberries for dried cherries or raisins.
Use chicken or turkey broth instead of vegetable broth for richer flavor.
Add chopped nuts (pecans or walnuts) for crunch.

FAQs

Q: Can I make this ahead of time?
A: Yes. Mix the prepared stuffing and store it covered in the fridge. Bake the day of serving for best texture.

Q: Can I use different bread?
A: Yes. Use a rustic white or whole-grain loaf. Avoid very soft sandwich bread.

Q: Is this stuffing gluten-free?
A: Not as written. Use a gluten-free sourdough-style loaf to make it gluten-free.

Q: Can I freeze leftover stuffing?
A: Yes. Cool and freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.

Conclusion

For another apple and cranberry stuffed option with fresh herbs, see this recipe for Baked Apple Cranberry Stuffing with Fresh Herbs.

Cranberry Stuffing with Fresh Herbs

Author: kaoucheegmail-com
Total Time: 85 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warm, herby cranberry stuffing that is simple to make and perfect for holiday meals.

Ingredients

Scale

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

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. Grease a large baking dish with butter.
In a large skillet over medium heat, melt 3 tablespoons of butter and add the chopped apples, celery, and onions. Cook for about 8 minutes until soft.
Stir in rosemary, sage, and thyme for an additional minute. Season with salt and pepper, add the remaining butter and parsley.
In a mixing bowl, combine dried bread cubes and cranberries, pour the sautéed mixture over them, add vegetable broth, and mix.
Transfer to the baking dish, cover with foil, and bake for 45 minutes. Remove foil and bake for another 15 minutes until golden.
Garnish with parsley before serving.

Notes

For a meatier version, add cooked sausage. Substitute dried cranberries with cherries or raisins. Use chicken broth for richer flavor.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 10g
Sodium: 250mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 5g
Cholesterol: 15mg

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