Cranberry Walnut Stuffing (In the Bird or Baked in a Dish)

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This is a classic bread stuffing with a little something extra: dried cranberries for sweetness and walnuts for crunch. It goes with turkey, chicken or Cornish hens, and you can bake it right in the bird or in a casserole dish on the side. I like the dish method on Thanksgiving because it frees up the turkey and gives you those crispy edges everyone fights over.

Fruit and nut swaps

• Dried or fresh apples with pecans
• Mandarin oranges with almonds
• Dried cherries with chestnuts
• Raisins or chopped dried plums with walnuts

Tips for great stuffing

• Toast the bread. Dry, toasted cubes soak up the broth without turning mushy. Day-old bread works even better.
• Add broth a little at a time. You want it moist, not soggy. Squeeze a handful: it should hold together.
• Crispy or soft? Bake covered for soft stuffing, or uncover it for the last 15 minutes for a crispy top.
• Food safety: if you stuff a bird, the center of the stuffing must reach 165°F. Stuff it right before roasting, never the night before.

Make it ahead

Toast and cube the bread up to 2 days ahead and keep it in a sealed bag. You can also chop the onion and celery the day before. Mix everything together right before baking.

Mandie

Cranberry Walnut Stuffing

Classic bread stuffing with dried cranberries, walnuts and poultry seasoning.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb bread white, wheat, French or Italian
• 1/2 cup butter divided
• 1/2 large onion chopped
• 1/2 cup celery chopped
• 1/4 to 1/2 cup walnuts chopped
• 1/4 to 1/2 cup dried cranberries
• 2 tsp dried parsley
• 1 tsp dried sage
• 1 tsp dried thyme
• 2 tsp poultry seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 to 1 1/2 cups chicken broth

Method

 

1. Cut the bread into 1/2-inch cubes and spread them on a baking sheet. Toast under the broiler for 30 to 60 seconds, stir, and toast again until golden. Watch closely so they don’t burn.
2. Preheat the oven to 350°F and butter a 2-quart baking dish.
3. In a large bowl, combine the toasted bread, onion, celery, walnuts, cranberries and seasonings. Melt 1/4 cup of the butter and drizzle it over.
4. Add the broth a little at a time, tossing, until the bread is moist but not soggy.
5. Spread in the baking dish and dot the top with the remaining butter. Cover with foil and bake 30 minutes. Uncover and bake 10 to 15 minutes more for a crispy top.
6. To stuff a bird instead: loosely fill the cavity right before roasting and bake any extra in a dish. The center of the stuffing must reach 165°F.

Notes

Toasted bread cubes can be made up to 2 days ahead. Use vegetable broth for a vegetarian version.

Stuffing FAQ

What’s the difference between stuffing and dressing?

Stuffing is cooked inside the bird and dressing is baked in a dish, but most families use the words interchangeably.

Can I make it vegetarian?

Yes. Use vegetable broth and bake it in a dish.

How much does this make?

About 6 servings. Double it for a big Thanksgiving crowd and use a 9×13-inch dish.

You might also like:

• Cheddar Duchess Potatoes
• Easy Homemade Dinner Rolls
• Leftover Turkey Recipes