Harvest Cranberry Pecan Sourdough Stuffing
Elevate your holiday meal with this delicious twist on traditional stuffing. Perfectly balanced with tangy sourdough, sweet cranberries, and crunchy pecans, this stuffing is sure to be a crowd-pleaser!
Equipment
- Large Mixing Bowl
- Skillet
- Baking dish
- Wooden Spoon
- Whisk
Ingredients
Stuffing Ingredients
- 10 cups sourdough bread, cubed and lightly toasted
- 1 cup unsalted butter
- 2 medium onions, finely chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 ½ cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- 1 cup dried cranberries
- 1 cup chopped pecans
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the onions, celery, and garlic, and sauté until softened, about 5-7 minutes.
- In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, dried cranberries, and pecans.
- In a separate bowl, whisk together the broth, eggs, sage, thyme, parsley, salt, and pepper.
- Pour the broth mixture over the bread mixture and gently toss to combine until the bread is evenly moistened.
- Transfer the stuffing to a greased baking dish and cover with foil. Bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, until the top is golden and crisp.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth. Adjust the amount of broth based on the dryness of the bread for the perfect consistency.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 7gFat: 22gSaturated Fat: 8gCholesterol: 105mgSodium: 300mgPotassium: 200mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 6mgCalcium: 50mgIron: 2mg
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