why make this recipe
Cranberry Stuffing with Fresh Herbs is a delightful side dish that’s perfect for any festive meal. Its combination of sweet cranberries, fresh herbs, and savory sourdough bread creates a flavor that many enjoy during the holidays. Making this stuffing is not just about food; it’s about bringing together family and friends around the table, creating warm memories.
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, 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
Cranberry Stuffing with Fresh Herbs is best served warm as a side dish. It pairs nicely with roasted meats, especially turkey or chicken. You can also serve it alongside seasonal vegetables for a complete meal. Garnish with extra parsley for a fresh touch.
how to store Cranberry Stuffing with Fresh Herbs
To store leftover stuffing, let it cool completely, and then place it in an airtight container. It can be kept in the fridge for about 3 to 4 days. For longer storage, you can freeze the stuffing for up to 3 months. Thaw in the fridge before reheating.
tips to make Cranberry Stuffing with Fresh Herbs
- Use day-old bread for better texture; it will absorb the broth nicely.
- Feel free to add nuts like walnuts or pecans for added crunch.
- Adjust the herbs according to your taste; thyme and rosemary can be swapped with other herbs.
- Don’t rush the drying process; stale bread gives a better flavor.
variation
You can easily change this recipe by adding different fruits like raisins or chopped nuts. For a gluten-free option, substitute sourdough with gluten-free bread. You can also use chicken broth instead of vegetable broth for a richer flavor.
FAQs
Can I make the stuffing ahead of time?
Yes, you can prepare the stuffing the day before and store it in the fridge. Just bake it right before serving.
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they will add a tart flavor. Consider adding a little sugar to balance the taste.
What can I do if my stuffing is too dry?
If it seems dry after baking, drizzle some additional broth or melted butter over it before serving to moisten it.
Cranberry Stuffing with Fresh Herbs
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful side dish combining sweet cranberries, fresh herbs, and savory sourdough bread, perfect for any festive meal.
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
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, 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.
Notes
Use day-old bread for better texture; it will absorb the broth nicely. Add nuts like walnuts or pecans for added crunch. Adjust the herbs to your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: stuffing, cranberry, herbs, side dish, holiday recipe