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.

Ingredients

Scale

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