Description
A festive, flavorful stuffing that perfectly balances tart cranberries, bright orange, and crunchy pecans. This dish is ideal for holiday gatherings or cozy family dinners, offering a fresh twist on a classic favorite with vibrant colors, rich aromas, and comforting textures that everyone will love.
Ingredients
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10 cups cubed, day-old bread (sourdough, French, or whole wheat)
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1 cup fresh cranberries
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1 cup chopped pecans, lightly toasted
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1 medium orange, zest and juice
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1 large onion, finely chopped
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3 celery stalks, finely diced
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4 cloves garlic, minced
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1/2 cup unsalted butter
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2 teaspoons fresh thyme, chopped
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1 teaspoon fresh rosemary, chopped
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1 teaspoon fresh sage, chopped
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1/2 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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2 to 2 1/2 cups vegetable or chicken broth
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Optional: 1/2 teaspoon ground nutmeg for added warmth
Instructions
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Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 10–15 minutes until lightly golden. Transfer to a large mixing bowl.
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In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until softened, about 5–7 minutes.
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Stir in thyme, rosemary, sage, and orange zest, cooking for 1–2 minutes to release aromas.
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Remove from heat and mix in cranberries and toasted pecans. Allow to cool slightly before adding to the bread cubes.
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Pour 2 cups of broth over the bread cubes and gently toss to combine, adding more broth if needed until the mixture is moist but not soggy.
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Transfer to a greased baking dish, spread evenly, cover with foil, and bake for 25 minutes.
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Remove foil and bake for an additional 15–20 minutes until the top is golden brown and slightly crisp.
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Let rest for 5–10 minutes before serving, garnishing with extra pecans or fresh herbs if desired.
Notes
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Toast the bread cubes before mixing to ensure a slightly crisp texture.
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For extra flavor, add a pinch of nutmeg or allspice.
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The stuffing can be prepared ahead of time and stored in the refrigerator; bring to room temperature before baking.
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Substitute nuts if desired: walnuts or almonds work well.
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Adjust the broth gradually to achieve the desired moistness without making it soggy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes