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Cranberry Pecan Stuffing

Cranberry pecan stuffing combines dried cranberries, chopped pecans, and fresh parsley with toasted bread cubes for a savory, lightly sweet holiday side. Bake it covered, then uncover it to get a golden top and a moist center.
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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
resting 10 minutes
Total Time 1 hour 59 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white bread day-old, cut into 3/4-inch cubes (about 10 cups)
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried sage
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup dried cranberries
  • 1 cup pecans roughly chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 large baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large baking sheet and bake for 25 to 30 minutes, stirring once, until dry and crisp.
  3. Raise the oven temperature to 350°F.
  4. Use 1 tablespoon of the butter to grease a 9x13-inch baking dish.
  5. Melt the remaining butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  7. Stir the sage, salt, and pepper into the skillet.
  8. Add the skillet mixture to a large bowl with the bread, cranberries, pecans, and parsley.
  9. Toss the bread mixture to combine.
  10. Whisk the broth and eggs in a medium bowl.
  11. Pour the broth mixture over the bread mixture.
  12. Toss until evenly moistened.
  13. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  14. Bake for 30 minutes.
  15. Uncover and bake for 20 to 25 minutes more, until the top is golden and the center reaches 165°F.
  16. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, let the bread cubes dry until crisp before mixing. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a vegetarian version, replace the chicken broth with vegetable broth.