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
Scale
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.
