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Cranberry Pecan Stuffing

Cranberry pecan stuffing combines dried cranberries and chopped pecans with sage-seasoned bread cubes for a savory, lightly sweet side dish. Bake it covered, then uncover until the top is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Standing and resting 15 minutes
Total Time 2 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white bread sturdy, cut into 3/4-inch cubes
  • 1 tbsp unsalted butter softened
  • 0.5 cup unsalted butter 1 stick
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup dried cranberries
  • 1 cup pecans chopped
  • 2 eggs large
  • 3 cups low-sodium chicken broth

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Spread the bread cubes on a rimmed baking sheet and bake for 30–35 minutes, tossing once, until dry but not browned.
  4. Raise the oven temperature to 350°F.
  5. Melt the 1/2 cup butter in a large skillet over medium heat.
  6. Add the onion and celery, and cook for 8–10 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper.
  8. Put the bread cubes, cranberries, and pecans in a large bowl, add the butter and vegetable mixture, and toss to combine.
  9. Beat the eggs with the broth.
  10. Pour the egg and broth mixture over the bread mixture, and toss until evenly moistened.
  11. Let stand for 5 minutes.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 30 minutes.
  14. Uncover and bake for 20–25 minutes until the top is golden and the center reaches 160°F.
  15. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until dry but not browned. Refrigerate leftovers for up to 4 days; freeze leftovers for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.