Cranberry and Walnut Stuffing Recipe

There’s something deeply comforting about the aroma of warm bread, herbs, and butter wafting from the oven — and this Cranberry and Walnut Stuffing captures that nostalgic feeling perfectly. This recipe brings together the sweetness of dried cranberries, the satisfying crunch of toasted walnuts, and the classic savory notes of onion, celery, and herbs. It’s the kind of dish that transforms an ordinary dinner into something special, making it ideal for festive gatherings, cozy fall evenings, or hearty family meals in the colder months.

Inspired by traditional homemade stuffing recipes passed down through generations, this version adds a touch of natural sweetness and texture that balances beautifully with the savory base. Whether it’s served alongside roasted chicken, turkey, or even as a flavorful vegetarian side, this cranberry and walnut stuffing will earn its place as a cherished favorite at your table.

Why You’ll Love This Cranberry and Walnut Stuffing

This isn’t just another bread stuffing recipe—it’s a dish that celebrates contrast and comfort. The sweetness of cranberries meets the nutty richness of walnuts, all held together by a buttery, herbed bread base. Every bite offers a little crunch, a hint of tart fruitiness, and the familiar warmth of sage and thyme.

Here’s what makes this recipe special:

• Perfect Balance of Flavors: Sweet, savory, and slightly earthy—this stuffing checks every box.

• Simple Yet Elegant: A few pantry ingredients turn into a show-stopping side dish.

• Make-Ahead Friendly: You can prepare it a day in advance, saving time during busy meal prep.

• Vegetarian-Friendly: Made without meat or broth containing animal fat, it’s a hearty dish everyone can enjoy.

• Texture Heaven: The soft bread cubes soak up flavor while the walnuts add a satisfying crunch.

Ingredients

• 1 loaf (about 14 oz) day-old French or sourdough bread, cut into 1-inch cubes

• 1/2 cup unsalted butter

• 1 medium onion, finely chopped

• 3 celery stalks, finely chopped

• 1 cup dried cranberries

• 1 cup chopped walnuts, toasted

• 2 1/2 cups low-sodium vegetable broth (or chicken broth if preferred)

• 2 large eggs, lightly beaten

• 2 tablespoons chopped fresh parsley

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the Bread Cubes:
   Preheat your oven to 300°F (150°C). Spread the bread cubes evenly on a large baking sheet. Bake for 10–15 minutes, or until they feel dry to the touch but not browned. Remove from the oven and let cool completely. This step helps the bread absorb flavor without becoming mushy.

2. Toast the Walnuts:
   Place the chopped walnuts on a baking sheet and toast in the oven for about 5–7 minutes, or until they release a fragrant aroma. Be careful not to burn them. Set aside to cool.

3. Sauté the Vegetables:
   In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened and translucent, about 8–10 minutes. Stir occasionally to prevent browning.

4. Add the Herbs:
   Sprinkle in the sage, thyme, and rosemary. Stir for about 30 seconds to release their aromatic oils. The kitchen will start to smell incredible at this point.

5. Combine the Dry Ingredients:
   In a large mixing bowl, combine the dried bread cubes, sautéed onion-celery mixture, dried cranberries, and toasted walnuts. Mix gently until everything is evenly distributed.

6. Add the Liquid Ingredients:
   In a separate bowl, whisk together the broth and beaten eggs. Gradually pour this mixture over the bread mixture while stirring gently. The goal is to moisten the bread without soaking it completely—stop adding broth once the cubes are evenly moist but not soggy.

7. Season and Toss:
   Add chopped parsley, salt, and pepper to taste. Toss everything together gently to ensure the seasonings are evenly distributed.

8. Bake the Stuffing:
   Preheat your oven to 350°F (175°C). Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 20–25 minutes, or until the top is golden brown and slightly crisp.

9. Serve and Enjoy:
   Let the stuffing rest for about 5–10 minutes before serving. This allows the flavors to settle and makes it easier to serve beautiful, firm portions.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 20 minutes

• Yield: 8 servings

Tips for Perfect Cranberry and Walnut Stuffing

• Use Day-Old Bread: Fresh bread can make your stuffing too soggy. If you don’t have day-old bread, you can cube it and dry it in the oven as directed.

• Balance Moisture: The bread should be moist but not mushy. If it feels dry after mixing, add a few tablespoons of extra broth.

• Toasting Adds Flavor: Don’t skip toasting the walnuts—they add depth and aroma.

• Make Ahead: Prepare everything up to the baking step a day in advance. Cover and refrigerate overnight. When ready, bake as directed.

• Add a Fresh Finish: Sprinkle a bit of extra parsley or fresh herbs on top before serving for color and brightness.

Flavor Variations

Want to put your own twist on this stuffing? Here are a few easy ways to customize it:

• Apple Cranberry Walnut Stuffing: Add 1 cup of diced, peeled apples for extra sweetness and texture.

• Savory Mushroom Version: Sauté 1 cup of chopped mushrooms with the onions and celery for an earthy note.

• Herb Lover’s Mix: Use fresh herbs instead of dried—try 1 tablespoon each of fresh thyme, sage, and rosemary.

• Nut-Free Option: Skip the walnuts and replace them with roasted pumpkin seeds or sunflower seeds for crunch.

• Whole Grain Version: Use whole wheat bread for a more rustic flavor and texture.

Serving Suggestions

Cranberry and Walnut Stuffing pairs beautifully with a variety of main dishes. Here are some serving ideas:

• With Poultry: Perfect alongside roasted chicken, turkey, or Cornish hens.

• With Vegetables: Try it with roasted carrots, green beans, or glazed Brussels sprouts.

• As a Vegetarian Entrée: Add sautéed mushrooms or roasted butternut squash and serve it as a hearty main dish.

• With Gravy or Cranberry Sauce: A drizzle of vegetarian gravy or a spoonful of cranberry sauce takes it over the top.

This stuffing also reheats beautifully, making it an excellent choice for leftovers. Just warm it in the oven covered with foil until heated through, or enjoy it pan-fried for extra crispness the next day.

The Story Behind the Flavors

This recipe draws inspiration from the comforting flavors of fall and early winter. The combination of cranberries and walnuts has long been associated with warmth, generosity, and the abundance of the harvest season. Cranberries add a burst of color and tanginess that symbolize celebration, while walnuts bring a grounding, earthy note that complements the rich herbs and buttery bread.

It’s the kind of dish that tells a story—of family dinners, laughter echoing from the kitchen, and that magical moment when the first bite brings everyone back to simpler times. Whether you’re gathering around a big table with loved ones or enjoying a quiet meal for two, this stuffing carries that spirit of togetherness and tradition.

How to Store and Reheat Leftovers

Storage:
Let the stuffing cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Freezing:
You can freeze cooked stuffing for up to 3 months. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating:

• Oven Method: Place the stuffing in a baking dish, cover with foil, and reheat at 350°F for 20–25 minutes.

• Stovetop Method: Heat a little butter in a skillet and pan-fry portions until warmed through and slightly crisp.

• Microwave: Quick and convenient—heat in short intervals, stirring occasionally for even warmth.

Why This Recipe Works

The secret to great stuffing lies in achieving the right texture and balance. This recipe succeeds because it layers flavors thoughtfully. The base of sautéed onion and celery creates a savory foundation, while the herbs infuse it with depth. The butter adds richness, and the cranberries and walnuts offer contrast—sweet and tart meets nutty and crisp.

Using day-old bread ensures the cubes soak up just the right amount of broth, creating a stuffing that’s moist inside yet crisp on top. The combination of textures and flavors transforms simple ingredients into something memorable.

It’s easy to make, beautiful on the table, and deeply satisfying—everything a comforting side dish should be.

Common Questions About Cranberry and Walnut Stuffing

1. Can I make this stuffing completely ahead of time?
Yes. You can prepare and bake it a day in advance. Let it cool completely, then cover tightly and refrigerate. Reheat in the oven at 350°F for about 25 minutes, covered with foil, until heated through.

2. What kind of bread works best?
French bread, sourdough, or even ciabatta are all excellent choices. Avoid overly soft sandwich bread, as it tends to become mushy once combined with broth.

3. Can I make this recipe vegan?
Absolutely. Simply replace the butter with plant-based butter and omit the eggs. Add a little extra broth if needed to keep it moist.

4. How can I keep my stuffing from getting soggy?
Make sure the bread cubes are fully dried before mixing and don’t overdo the liquid. You want them just moist enough to hold together.

Cranberry and Walnut Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 20 minutes

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Description

There’s something special about the warm, savory aroma of freshly baked stuffing that fills the kitchen with comfort. This Cranberry and Walnut Stuffing takes a traditional favorite and adds a festive twist. The sweetness of dried cranberries perfectly complements the rich, nutty crunch of toasted walnuts, creating a beautiful balance of flavors and textures. It’s an inviting side dish that fits seamlessly into any cozy meal or celebratory gathering. Whether served alongside roasted poultry or as a hearty vegetarian centerpiece, this stuffing delivers warmth, nostalgia, and flavor in every bite.

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Ingredients

Scale 1x2x3x

• 1 loaf (about 14 oz) day-old French or sourdough bread, cut into 1-inch cubes

• 1/2 cup unsalted butter

• 1 medium onion, finely chopped

• 3 celery stalks, finely chopped

• 1 cup dried cranberries

• 1 cup chopped walnuts, toasted

• 2 1/2 cups low-sodium vegetable broth (or chicken broth if preferred)

• 2 large eggs, lightly beaten

• 2 tablespoons chopped fresh parsley

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

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Instructions

• Preheat oven to 300°F (150°C). Spread bread cubes evenly on a large baking sheet and bake for 10–15 minutes, until dry but not browned. Remove and let cool.

• Toast the chopped walnuts on a separate baking sheet for 5–7 minutes, until fragrant. Set aside to cool.

• In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook for 8–10 minutes, until softened and translucent.

• Stir in the sage, thyme, and rosemary, cooking for about 30 seconds until fragrant.

• In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, cranberries, and toasted walnuts. Toss gently to mix.

• In another bowl, whisk together the broth and beaten eggs. Gradually pour over the bread mixture, stirring gently until the cubes are evenly moistened but not soggy.

• Add chopped parsley, salt, and pepper to taste. Mix well to evenly distribute the seasonings.

• Increase oven temperature to 350°F (175°C). Transfer the stuffing mixture into a greased 9×13-inch baking dish.

• Cover with foil and bake for 25 minutes. Remove foil and bake for another 20–25 minutes, or until the top is golden brown and crisp.

• Let the stuffing rest for 5–10 minutes before serving to allow flavors to settle.

Notes

• Use day-old or oven-dried bread for the best texture—fresh bread can make the stuffing soggy.

• Toasting the walnuts deepens their flavor and adds crunch.

• For a make-ahead option, prepare the stuffing up to the baking step, cover, and refrigerate overnight. Bake as directed the next day.

• To make it vegan, use plant-based butter and omit the eggs, adding a bit of extra broth for moisture.

• Reheat leftovers in the oven at 350°F for 20–25 minutes, covered with foil, or pan-fry portions for a crisp edge.

• Prep Time: 25 minutes
• Cook Time: 55 minutes

Michelle Davis