Toasted Pecan & Cranberry Stuffing Recipe

There’s something undeniably comforting about the aroma of homemade stuffing wafting through the kitchen on a cool autumn day. Toasted Pecan & Cranberry Stuffing captures the warmth and nostalgia of the holiday season with every savory, slightly sweet bite. This hearty side dish combines golden, toasted bread cubes with rich butter, aromatic herbs, and a perfect balance of tangy cranberries and crunchy pecans. It’s a recipe that feels like home—made to be shared with family and friends around the dinner table.

Inspired by the classic stuffing traditions passed down through generations, this version adds a festive twist with toasted nuts and dried fruit. Whether you’re serving it alongside roasted turkey, chicken, or as a vegetarian centerpiece, this stuffing is a showstopper that brings color, texture, and heartwarming flavor to any holiday spread.

Ingredients

• 1 loaf (about 14 ounces) of day-old French or sourdough bread, cut into ¾-inch cubes

• 1 ½ cups pecan halves, roughly chopped and lightly toasted

• 1 cup dried cranberries

• 1 large onion, finely diced

• 3 celery stalks, finely chopped

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 teaspoons fresh rosemary, finely chopped

• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

• 1 teaspoon dried thyme

• ½ teaspoon ground black pepper

• 1 teaspoon salt (or to taste)

• 2 ½ to 3 cups low-sodium vegetable broth (or chicken broth if preferred)

• 2 large eggs, lightly beaten

• ¼ cup fresh parsley, chopped

Directions

1. Prepare the bread cubes.
   Begin by preheating your oven to 350°F (175°C). Spread the cubed bread evenly on a large baking sheet. Toast in the oven for 10–15 minutes, stirring halfway through, until the cubes are lightly golden and crisp. Remove and let cool completely. This step ensures your stuffing has the perfect texture—crispy edges and a soft, flavorful interior.

2. Toast the pecans.
   While the bread toasts, place the chopped pecans on a separate baking sheet and bake for about 5–7 minutes, or until fragrant and lightly browned. Keep a close eye on them to prevent burning. Set aside to cool.

3. Cook the aromatics.
   In a large skillet, heat the butter and olive oil over medium heat. Add the onion and celery, cooking until softened and translucent—about 6–8 minutes. Stir in the garlic, rosemary, sage, and thyme, and cook for another minute until the herbs are fragrant. This mixture forms the aromatic base of your stuffing.

4. Combine the ingredients.
   In a large mixing bowl, combine the toasted bread cubes, cooked vegetables, toasted pecans, and dried cranberries. Season with salt and black pepper. Toss everything together gently so that the ingredients are evenly distributed.

5. Add the liquid.
   Gradually pour the broth over the mixture while stirring gently to moisten the bread. You want the stuffing to be evenly damp but not soggy—start with 2 ½ cups of broth and add more if needed. The bread should hold together lightly when pressed.

6. Add eggs and herbs.
   Stir in the beaten eggs and fresh parsley, mixing until everything is well coated. The eggs help bind the stuffing and give it a tender texture when baked.

7. Bake the stuffing.
   Grease a large baking dish (about 9×13 inches) with butter or oil. Transfer the mixture into the dish, spreading it evenly without pressing it down too firmly. Cover with foil and bake for 25 minutes. Then remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crisp.

8. Serve and enjoy.
   Allow the stuffing to rest for about 10 minutes before serving. This helps it set and makes it easier to portion. Garnish with additional chopped parsley if desired, and serve warm alongside your favorite holiday dishes.

Prep Time, Cook Time, Total Time, Yield

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 8–10

The Perfect Holiday Side Dish

What makes this Toasted Pecan & Cranberry Stuffing truly special is its balance of flavors and textures. The savory base of buttery onions and herbs contrasts beautifully with the tart sweetness of cranberries and the nutty crunch of pecans. It’s the kind of dish that feels both traditional and unique—bringing a touch of sophistication to your table without straying too far from the familiar.

This stuffing complements a variety of main dishes, from roasted poultry to baked salmon or vegetarian mains like stuffed squash. It’s especially delightful when served with a drizzle of homemade gravy or a dollop of cranberry sauce. Every bite feels like a little celebration of fall’s best ingredients.

Tips for the Best Stuffing

1. Use day-old bread.
   Slightly stale bread absorbs flavors better and prevents the stuffing from becoming mushy. If your bread is fresh, you can dry it in the oven at 300°F for 10–15 minutes.

2. Don’t overmoisten.
   Add the broth gradually. The bread should be moist but not soggy. The goal is a fluffy, cohesive stuffing with a crisp top layer.

3. Customize your texture.
   For a softer stuffing, bake it covered the entire time. For a crispier top, bake uncovered during the last half of cooking.

4. Try different breads.
   French, sourdough, or even multigrain bread can all add unique flavor and texture. Avoid overly soft sandwich bread as it can become gummy.

5. Make it vegetarian-friendly.
   Use vegetable broth instead of chicken broth. The combination of herbs and toasted nuts ensures plenty of flavor even without meat.

6. Add fresh herbs.
   Fresh sage, thyme, and rosemary make a world of difference. If you can, use fresh herbs rather than dried ones for the most aromatic result.

Variations to Try

• Apple & Cranberry Stuffing: Add 1 diced apple (such as Honeycrisp or Fuji) for extra sweetness and juiciness.

• Mushroom & Pecan Stuffing: Sauté 2 cups of sliced mushrooms with the onions and celery for a deeper, earthy flavor.

• Herb & Garlic Stuffing: Double the amount of herbs and garlic for a bolder, more aromatic version.

• Sweet Potato Stuffing: Stir in 1 cup of roasted sweet potato cubes for a subtle sweetness and creamy texture.

• Wild Rice & Cranberry Mix: Replace half the bread with cooked wild rice for a hearty, nutty variation.

Each version keeps the essence of the original recipe but allows you to tailor it to your family’s tastes or dietary preferences.

Make-Ahead and Storage Tips

This stuffing is perfect for busy holiday schedules because it can be made ahead of time without losing its flavor or texture.

• To make ahead:
  Prepare the stuffing up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed.

• To store leftovers:
  Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.

• To freeze:
  Portion the stuffing into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Stuffing

There are countless stuffing recipes out there, but what sets this one apart is its balance of comfort and elegance. The toasted pecans provide a satisfying crunch, while the cranberries add a bright pop of sweetness that cuts through the richness. The aroma of herbs like sage and rosemary fills your home with that cozy, holiday warmth everyone loves.

This stuffing also has a beautiful presentation—the deep golden bread, crimson cranberries, and flecks of green parsley make it as visually appealing as it is delicious. It’s the kind of side dish that brings people together, sparking conversations and fond memories around the dinner table.

Whether you’re preparing a Thanksgiving feast, a winter gathering, or simply want to elevate a weeknight dinner, this recipe delivers flavor, tradition, and heart in every bite.

Frequently Asked Questions

1. Can I prepare this recipe ahead of time?
Yes, you can absolutely prepare this Toasted Pecan & Cranberry Stuffing in advance, which makes it an ideal choice for busy holidays or family gatherings. Preparing the stuffing mixture a day ahead allows the flavors to develop and deepen, making the final dish even more delicious. To do this, simply assemble the stuffing mixture as directed—combining the toasted bread cubes, vegetables, nuts, herbs, and cranberries—but don’t bake it yet. Cover the unbaked mixture tightly with foil or plastic wrap and refrigerate it overnight. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes. Then bake it according to the directions in the recipe. This make-ahead option frees up your oven and reduces stress on the day of your big meal, so you can focus on your main course or enjoy time with guests.

If you’d prefer, you can also bake the stuffing completely ahead of time. Once baked, let it cool, cover it, and refrigerate it. When reheating, add a splash of broth to keep it moist, cover it with foil, and warm it in a 350°F oven for about 20–25 minutes. The flavor will remain just as comforting and delicious as the day it was made.

2. What kind of bread works best?
The key to perfect stuffing lies in the bread you choose. French bread and sourdough are both top picks because of their sturdy, slightly chewy texture that holds up beautifully to broth and seasonings. These types of bread soak up the savory flavors without falling apart or becoming mushy. You can also experiment with rustic Italian bread, baguettes, or even multigrain loaves for extra texture and nuttiness.

Always use day-old or slightly dried bread, as fresh bread can make your stuffing too soft and gummy. If your bread is fresh, simply cube it and dry it out in the oven at 300°F for 10–15 minutes before starting the recipe. This step ensures every cube can absorb just the right amount of broth for a perfect balance of moist and crispy bites.

3. Can I make it gluten-free?
Absolutely! This stuffing is easily adaptable for a gluten-free diet. Replace the traditional bread with your favorite gluten-free loaf—look for one that’s firm and hearty, not overly soft. Gluten-free breads often vary in texture, so drying or lightly toasting the cubes beforehand helps mimic the consistency of traditional stuffing. Once baked, your gluten-free version will still have the same comforting blend of herbs, nuts, and cranberries that make this recipe so special.

4. How can I make it vegan?
Making this stuffing vegan is simple and still incredibly flavorful. Swap the butter for a plant-based alternative or olive oil, and use vegetable broth instead of chicken broth. To replace the eggs, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit for about 5 minutes until it thickens—this creates a natural binder that holds the stuffing together while keeping it moist. The result is a completely dairy-free and egg-free version that retains all the warmth, crunch, and savory-sweet notes of the original recipe.

Toasted Pecan & Cranberry Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 10 minutes
• Yield: Serves 8–10 1x

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Description

There’s nothing quite like the comforting aroma of freshly baked stuffing filling the kitchen on a cool fall day. Toasted Pecan & Cranberry Stuffing is the perfect blend of savory and sweet, combining crisp bread cubes, buttery herbs, tart cranberries, and the satisfying crunch of toasted pecans. This side dish captures everything we love about the holiday season—warm flavors, cozy textures, and a sense of home. It’s a timeless recipe that pairs beautifully with roasted chicken, turkey, or any festive main dish, adding color and depth to your holiday spread.

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Ingredients

Scale 1x2x3x

• 1 loaf (about 14 ounces) of day-old French or sourdough bread, cut into ¾-inch cubes

• 1 ½ cups pecan halves, roughly chopped and toasted

• 1 cup dried cranberries

• 1 large onion, finely diced

• 3 celery stalks, finely chopped

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 teaspoons fresh rosemary, finely chopped

• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• 1 teaspoon salt (or to taste)

• 2 ½ to 3 cups low-sodium vegetable broth

• 2 large eggs, lightly beaten

• ¼ cup fresh parsley, chopped

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Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast for 10–15 minutes, stirring halfway, until lightly golden. Remove and let cool.

2. Place the chopped pecans on a separate baking sheet and toast in the oven for 5–7 minutes, or until fragrant. Set aside to cool.

3. In a large skillet, heat butter and olive oil over medium heat. Add the onion and celery and sauté until soft and translucent, about 6–8 minutes. Stir in the garlic, rosemary, sage, and thyme, cooking for another minute until fragrant.

4. In a large mixing bowl, combine the toasted bread, sautéed vegetables, toasted pecans, and dried cranberries. Season with salt and black pepper.

5. Gradually pour in the broth while tossing gently, just until the bread is moistened but not soggy. Add the beaten eggs and parsley, stirring to coat evenly.

6. Grease a 9×13-inch baking dish with butter or oil. Transfer the stuffing mixture into the dish, spreading it evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and crisp.

7. Let the stuffing rest for 10 minutes before serving. Garnish with additional parsley if desired.

Notes

Toasted Pecan & Cranberry Stuffing is an easy make-ahead holiday side that adds elegance and warmth to any meal. The toasted nuts add crunch, while the cranberries bring a subtle sweetness that perfectly balances the savory herbs. For a vegetarian version, use vegetable broth. To make it vegan, replace the butter with olive oil and use a flaxseed egg mixture instead of regular eggs. This stuffing also freezes well—simply cool, portion, and store in airtight containers for up to 2 months. When ready to enjoy, reheat covered with foil at 350°F until warm.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Michelle Davis