Cranberry Walnut Stuffing is a crunchy twist on traditional Thanksgiving stuffing. Hints of dried cranberries, sautéed onion and celery, with French bread and fresh herbs makes this recipe a winner of a holiday side dish.
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As you guys already know, I’m a sucker for Cranberry Sauce. And from what I’ve found, even those that don’t like cranberry sauce, still appreciate the bit of acidity that comes with cranberries. And those that don’t like stuffing, usually don’t like it because the boxed stuff is mushy. So I’ve combined the crunch of French bread with walnuts, and the acidity of cranberries to bring you a Thanksgiving stuffing that can be appreciated all year long.
This particular recipe is not anything new. I can remember having it as a kid though I couldn’t tell you who made it. Looking through older cookbooks though I am finding the use of cranberries and walnuts to be a common occurrence. Wherever it came from, we’re bringing it back!
Cranberry Walnut Stuffing Ingredients
How to Make Cranberry Walnut Stuffing
Toast the bread if needed. Dice the French bread into bite sized pieces. If the bread is fresh, you’ll want to toast it to dry it out. This will help the bread to actually soak up all the egg and liquid we add without becoming mush like traditional boxed stuffing. Simply place it on a sheet pan and toast in the oven at 300F for about 20 minutes. Remove from the oven and set into a large bowl.
Sauté the vegetables. In the 12-inch skillet, melt the butter and add the celery, onion, garlic, fresh herbs, salt, and pepper. Add to the bowl with the toasted bread and give a toss.
Mix the eggs and chicken stock in a medium bowl. Add to the bread bowl along with the cranberries and walnuts. Transfer the contents to the skillet and bake uncovered in the oven at 350F for 45 minutes. Garnish with more fresh herbs and a drizzle of cranberry sauce if you wish.
Handy tip: Prepare Ahead!
If you’re making this ahead of time, you can do so the day before. Simply make the recipe as instructed and place in your baking dish, covered, in the refrigerator overnight, skipping the final baking process. The day of, remove from the refrigerator and allow to come to room temperature before placing into the oven and baking as directed.
Common Questions About Stuffing
Cranberry Walnut Stuffing Recipe
- 12-inch skillet
- Cutting board
- Measuring Cups
- wooden spoon
- 1 French bread loaf
- 3/4 cup butter
- 2 ribs celery halved and diced
- 1 medium yellow onion small diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 sage leaves
- 1 spring rosemary
- 1/2 Tablespoon thyme
- 2 cloves garlic minced
- 1-1/2 cups chicken stock
- 2 eggs
- 1/2 cup dried cranberries
- 1 cup walnuts
- Toast the French bread if needed in a 300F oven for 20 minutes on a sheet pan after it has been diced into bite sized pieces.
- Add the bread to a large bowl. Sauté the diced celery, onion, minced garlic, salt, pepper, fresh herbs, and butter in the 12 inch skillet for about 7 minutes until all the vegetables are tender. Add to the bowl with the dried bread and toss.
- In a separate bowl mix together the eggs and chicken stock. Pour into the bread bowl and toss again. Add the cranberries and walnuts to the bowl, tossing once more.
- Transfer back to the 12-inch skillet and bake at 350F for 45 minutes. Top with fresh herbs or a drizzle of cranberry sauce if desired.
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