Traditional Cranberry Stuffing with Crunchy Pecans Delight
A heartwarming Traditional Cranberry Stuffing that combines sweet-tart cranberries with crunchy pecans, perfect for holiday gatherings.
Equipment
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- 9×13-inch baking dish
Ingredients
For the Base
- 1 medium French Baguette day-old or slightly stale
- 2 cups Vegetable Broth can substitute with chicken broth
- 2 Eggs room temperature
For the Flavor
- 1 cup Dried Cranberries soaked in broth
- 2 tablespoons Sherry Vinegar can substitute with apple cider vinegar
- 2 tablespoons Fresh Sage or thyme as a flavor twist
- 1 medium Vidalia Onion can substitute with yellow onion
For the Crunch
- 1 cup Pecans can substitute with walnuts or omit for nut-free
- 2 tablespoons Olive Oil or butter for richer taste
For Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup Apple Juice or omit for less sweetness
Instructions
Instructions
- Preheat your oven to 200°F.
- Cut the baguette into cubes and spread them on a baking sheet. Toast for about 2 hours until golden and completely dried.
- Soak the dried cranberries in vegetable broth and sherry vinegar for about 15 minutes.
- In a skillet, heat olive oil and sauté diced Vidalia onion until translucent, about 4-5 minutes. Add chopped pecans and toast for an additional 2-3 minutes.
- Drain the cranberries and add to the skillet, cooking briefly.
- Whisk together eggs, combined broth, apple juice, salt, and pepper in a mixing bowl.
- Combine toasted bread with the sautéed mixture and pour the egg mixture over it. Let sit for 5 minutes.
- Transfer to a greased 9x13-inch baking dish and bake at 350°F for 35-45 minutes until golden brown.
- Let it rest for 5 minutes before serving.
Notes
Optional: Garnish with fresh sage leaves before serving.