Go Back
Mandie

Cranberry Walnut Stuffing

Classic bread stuffing with dried cranberries, walnuts and poultry seasoning.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.