Dressing (or stuffing, as some folks like to call it) can be the crux of a meal, and not just for big meals like Thanksgiving. We think a good dressing can transform any meal, and we enjoy coming up with new and interesting ways to make it, so that it can lend a unique touch to any meal. This cranberry pecan dressing is a knock-out with its mix of semi-sweet and tart, savory flavors. You could serve it with chicken, turkey, pork or lamb, and it’s still super tasty the next day when you’re going through your fridge for leftovers!
A lot of dressings require egg to bond them together, which then begs precious oven time so that the egg can cook and the stuffing can crisp up; we like to omit the egg and oven time, by only using butter and chicken stock to bond the dressing, since we’ve found that’s really all you need for this flavorful concoction! Save your time and get everyone to the table, because dinner is served and this dressing will leave you wanting more!
Cranberry Pecan Stuffing
- 1 quart chicken stock
- 1 (1 lb.) bag stuffing mix
- 2 cups pecans
- 1 1/2 cups dried cranberries
- 1/2 cup (1 stick) unsalted butter
- 3 ribs celery, rinsed and chopped
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1 white onion, finely diced
- 3 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- kosher salt and freshly ground pepper, to taste
- Bring 2 cups of water to boil.
- Soak dried cranberries in boiling water in a medium bowl for 30 minutes. Drain and set aside.
- In a large pan, melt butter over medium-high heat and saute onions, celery, carrots and garlic. Stirring occasionally, cook until softened and translucent, 10-12 minutes.
- Add spices, season with salt and pepper and stir together.
- In a large bowl, mix together stuffing mix, pecans and cranberries, and add to the vegetable butter saute. Toss everything together.
- Stir in chicken stock until mixture is moistened. Add more or less stock depending on your preference.
- Stir well and make sure everything is completely incorporated, adding more stock if not everything is coated.
- Keep warm and serve immediately.
Recipe adapted from Texas Monthly