If you’re searching for that perfect blend of savory, sweet, and herbaceous flavors to elevate your holiday table or cozy dinner, the Cranberry Stuffing with Fresh Herbs Recipe is an absolute showstopper. This dish combines the rustic charm of sourdough bread cubes with the bright tartness of dried cranberries and the earthy freshness of sage, thyme, rosemary, and parsley. It’s a comforting side that feels both traditional and uniquely fresh, guaranteed to win over family and friends with every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this recipe shine. Each one plays a vital role, from adding texture and flavor to lending vibrant color that makes the dish as beautiful as it is tasty.
- 1 large (1 lb.) sourdough boule, cut into cubes (8 cups): This hearty bread provides the perfect base with its chewy texture and tangy flavor.
- Butter, for greasing baking dish: Helps create a luscious crust and prevents sticking for easy serving.
- 2 apples, cored and chopped: Adds a subtle sweetness and moisture that balances the herbs and bread.
- 2 celery stalks, thinly sliced: Delivers a pleasant crunch and classic stuffing taste.
- 2 medium onions, chopped: Builds savory depth and caramelized sweetness when sautéed.
- 1/2 tbsp. freshly chopped sage: Brings that signature earthy aroma essential to any great stuffing.
- 1/2 tbsp. freshly chopped thyme leaves: Offers a gentle herbal note enhancing the overall flavor complexity.
- 1/2 tbsp. freshly chopped rosemary: Provides a piney, fragrant kick to brighten each bite.
- 2 tbsp. freshly chopped parsley, plus more for garnish: Adds freshness and a pop of green for visual appeal.
- 6 tbsp. butter, divided: Used both for sautéing and finishing the dish richly.
- Kosher salt, to taste: Balances and enhances every flavor within the recipe.
- Freshly ground black pepper, to taste: Adds a subtle heat that complements the herbs.
- 1 cup dried cranberries: Infuses tart sweetness that pairs beautifully with the savory ingredients.
- 2 1/2 cups low-sodium vegetable broth: Moistens the bread just right while keeping the flavor light and fresh.
How to Make Cranberry Stuffing with Fresh Herbs Recipe
Step 1: Dry the Bread
Start by drying out your sourdough cubes to ensure they soak up the broth without turning mushy. Spread the bread on a baking sheet and leave it uncovered overnight, or speed up the process by baking at 200ºF for about 20 minutes. Your goal is dried bread that still retains some chewiness.
Step 2: Prepare Baking Dish
Butter a large baking dish generously. This simple step prevents the stuffing from sticking and adds a layer of buttery richness to the final bake. Everything tastes better with a little melted butter, right?
Step 3: Sauté Vegetables and Herbs
In a large skillet over medium heat, melt half the butter. Toss in the chopped apples, celery, and onions, cooking until they soften and release their natural sweetness—about eight minutes. Stir in the sage, thyme, and rosemary and cook for another minute so those fragrant herbs can work their magic. Season generously with kosher salt and black pepper, then stir in the remaining butter and fresh parsley to bring bright, fresh notes into the mix.
Step 4: Combine Ingredients
Transfer your dried sourdough cubes and dried cranberries to a large bowl. Pour over the sautéed vegetable and herb mixture, then add the vegetable broth. Gently fold everything together so the bread begins to soak up all those wonderful flavors without breaking apart.
Step 5: Bake the Stuffing
Move your mixture to the buttered baking dish, cover it tightly with foil, and pop it into the oven at 350ºF. Bake for 45 minutes to meld the flavors and cook everything through. Then remove the foil and bake an additional 15 minutes to achieve a golden, slightly crisp topping that adds an irresistible texture contrast.
Step 6: Garnish and Serve
Once out of the oven, sprinkle more freshly chopped parsley for a bright, inviting finish. Serve this beautiful stuffing warm, nestled next to your favorite mains, and watch it quickly become a treasured classic.
How to Serve Cranberry Stuffing with Fresh Herbs Recipe
Garnishes
A sprinkle of fresh parsley or an extra twist of cracked black pepper right before serving adds a punch of color and flavor, making this comforting stuffing look as good as it tastes.
Side Dishes
This stuffing pairs beautifully with roasted turkey, baked ham, or even a vegetarian main like stuffed squash. It also complements roasted root vegetables and crisp green salads, rounding out your meal perfectly.
Creative Ways to Present
Try baking this stuffing inside hollowed-out acorn squash or stuffing it into bell peppers for personal servings. Another fun idea is to transform it into stuffing muffins by baking the mixture in a muffin tin for easy, portioned sides that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to four days. It’s best to cool the stuffing completely before storing to maintain texture and freshness.
Freezing
This cranberry stuffing freezes beautifully. After baking and cooling, portion it into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the oven at 350ºF covered with foil to keep it moist, about 20-30 minutes depending on the portion size. You can also microwave smaller servings, stirring halfway through to reheat evenly.
FAQs
Can I use different bread for the stuffing?
Absolutely! While sourdough offers wonderful tang and texture, you can substitute with French bread, whole wheat, or even gluten-free bread cubes. Just make sure it’s dried out properly to avoid a soggy stuffing.
Is it possible to make this recipe vegan?
Yes, simply replace the butter with plant-based margarine or olive oil, and use vegetable broth as stated. This keeps the dish flavorful and suitable for a vegan diet.
Can I prepare the ingredients ahead of time?
Definitely! You can chop and sauté the vegetables and herbs a day in advance, then assemble and bake the next day. This helps spread out the cooking and keeps things stress-free.
What if I don’t have fresh herbs?
Fresh herbs really elevate this recipe, but if you only have dried, use about one-third of the amount. Just add them earlier during the sauté step so they have time to release their flavor.
Can I add nuts or other dried fruits?
Yes! Toasted pecans, walnuts, or even chopped dried apricots or cherries add great texture and sweetness that complement the cranberries and herbs wonderfully.
Final Thoughts
There’s something truly special about this Cranberry Stuffing with Fresh Herbs Recipe — it’s warm, inviting, and brimming with flavors that make every bite memorable. Whether you’re cooking for a crowd or simply craving a comforting side, this recipe invites you to slow down and savor the season’s best. Give it a try and watch it quickly become one of your favorite staples to share year after year.
Print
Cranberry Stuffing with Fresh Herbs Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Stuffing with Fresh Herbs is a festive and flavorful side dish perfect for holiday meals. It features sourdough bread cubes combined with sautéed apples, celery, onions, and a fragrant mix of fresh herbs like sage, thyme, rosemary, and parsley. Dried cranberries add a touch of sweetness, while vegetable broth keeps the stuffing moist. Baked until golden and crisp on top, this comforting recipe serves 10 and pairs wonderfully with roasted meats or vegetarian mains.
Ingredients
Bread
- 1 large (1 lb.) sourdough boule, cut into cubes (8 cups)
- Butter, for greasing baking dish
Vegetables and Herbs
- 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
Other
- 1 cup dried cranberries
- 2 1/2 cups low-sodium vegetable broth
Instructions
- Dry the Bread: 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.
- Prepare Baking Dish: Preheat your oven to 350ºF. Butter a large baking dish generously to prevent sticking and add flavor.
- Sauté Vegetables and Herbs: 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 with kosher salt and freshly ground black pepper. Stir in the remaining 3 tablespoons of butter and 2 tablespoons of freshly chopped parsley for freshness.
- Combine Ingredients: 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, allowing the bread to soak up the broth and flavors.
- Bake the Stuffing: Transfer the mixture to the prepared baking dish and cover tightly with foil. Bake in the preheated oven for 45 minutes until cooked through. Remove the foil and bake for an additional 15 minutes until the top is golden and slightly crisp.
- Garnish and Serve: 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.
Notes
- If you don’t have time to dry the bread overnight, baking it at a low oven temperature is a great shortcut.
- Feel free to substitute sourdough with any rustic bread like ciabatta or French bread.
- Add chopped nuts like pecans or walnuts for extra texture and flavor.
- For a richer stuffing, consider adding cooked sausage or bacon if desired (note this changes dietary classification).
- Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.
