Festive Holiday Cranberry Stuffing
We can't imagine Christmas dinner without a serving of this on our plates.
This festive and flavorful cranberry stuffing is almost as popular as Santa at our holiday celebrations! Our loved ones adore the homemade taste and the bursts of sweet cranberry flavor. With freshly toasted bread cubes, tender onions and plenty of flavorful chopped herbs, this holiday side dish is truly magical.
The secret to making this stuffing extra special is in the softened, almost caramelized onions. The flavor pairs beautifully with the cranberries, and it adds great moisture for the chunks of bread to soak up all of the incredible flavors. We can’t imagine Christmas dinner without this savory stuffing on our plates, and the festive red berries add gorgeous seasonal color to the table.
Cranberry Stuffing
Ingredients
- 1 1/2 (16) ounce loaves of French bread, cubed
- 8 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 1/2 cups fresh cranberries
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh marjoram, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken or vegetable stock
Preparation
- Preheat oven to 250°F. Arrange bread cubes in a single layer on one or two baking sheets. Bake in preheated oven 55 to 65 minutes until dry and just crispy. Set aside to cool.
- Increase oven temperature to 350°F. Spray 9-by-13-inch baking dish with cooking spray.
- Melt 3 tablespoons butter in large skillet over medium heat. Sauté chopped onion 5 to 7 minutes until softened. Add garlic, cranberries, thyme, sage, marjoram and parsley. Sauté 1 minute. Stir in remaining 5 tablespoons butter until melted. Season with salt and pepper. Remove from heat.
- Transfer cooled bread cubes to prepared baking dish. Pour buttery herb mixture over stuffing. Add chicken broth. Stir gently to combine all ingredients.
- Bake in preheated oven 30 to 35 minutes until most liquid evaporates and bread cubes are golden.
Recipe adapted from All She Cooks