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.

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.

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.