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.

Ingredients

Scale

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

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