Cranberry and Walnut Stuffing Recipe | foodiecrush.com (2024)

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This simple turkey stuffing recipe is studded with dried cranberries, walnuts, celery, and onions, and scented with a mix of fresh herbs, for an easy and comforting addition to your Thanksgiving table.

The Best Turkey Stuffing Recipe

Every year, the holiday season begs for taking note of all things nostalgic. From shopping mall Christmas Santas to familiar family stories, reminiscing and relishing the familiar sights, sounds and smells of the holidays goes hand in hand with the season itself.While the destination of where we gather changes from year to year, being with those we love is always the centerpiece of our holiday table. Family is that one essential ingredient that makes the holidays the special occassions that they are: familiar but in so many ways, brand new.But sometimes, traditions are begging to be broken,and sometimes you just need to bust out of the same old and put a new spin on things.This year I’m creatinga bold and spicy twist on the traditional holiday table. I’ve shared a few recipes with you so far this season, but it’s time to put them all together for one big dinner family favorite feast.I’ve added a little heat to the bird (plan on adding a few more napkins, too), and a lot more flavor to the sides and even boozed it up with a twist on the traditional pumpkin dessert.First up is my favorite part of the Thanksgiving table, the homemade stuffing.The play of savory and sweet is what makes this Thanksgiving stuffing recipe extra special. Ground sage and thyme deliver the traditional herbed stuffing flavor that’s accented with bites of sweetened cranberries and the crunch of onions, celery and earthy walnuts. Bake this stuffing in its own pan for a perfectly crisped pairing for juicy turkeyor leave out the aromatics in the bird and stuff away.

What’s in This Cranberry and Walnut Stuffing?

This homemade walnut and cranberry stuffing is a breeze to make and requires very few ingredients. Here’s what you’ll need to make this Thanksgiving stuffing recipe:

  • Dry bread cubes
  • Chopped walnuts
  • Dried cranberries
  • Butter
  • Celery
  • Yellow onions
  • Fresh parsley
  • Ground sage and thyme
  • Kosher salt and pepper
  • Chicken broth

What’s the Best Bread for Stuffing?

Thanks to researching the best bread to use for stuffing, I chose a good quality, regular white sandwich bread that’s been cut into chunks and then left out on a baking sheet overnight so the bread dries out. If you’re in a hurry, you could pop it into 250 degree F oven for an hour or two.

How to Make Cranberry and Walnut Stuffing

To make this homemade stuffing, you’ll first need to melt the butter in a skillet and cook the chopped celery and onions until browned. Stir in the rest of the aromatics, then toss the butter mixture with the dried bread cubes, cranberries, and walnuts. Drizzle chicken broth into the bowl and stir to combine.Turn the mixture into a buttered 9×13-inch baking dish and bake until the top is a lovely golden brown.Cranberry and Walnut Stuffing Recipe | foodiecrush.com (3)

Can I Prep Stuffing in Advance?

Yes, to prep this cranberry stuffing ahead of time mix all the ingredients together as instructed, then tightly cover the unbaked stuffing with aluminum foil and pop it into the fridge. When you’re ready to bake the stuffing, let it come to room temperature before sliding it into the oven.

How to Reheat Stuffing

The best way to reheat leftover stuffing is to bake it in a 350ºF oven, covered, for roughly 30 minutes, or until it’s warmed through. Remove the foil in the last 5 to 10 minutes of baking to help the top crisp up again.

Can You Freeze Stuffing?

Yes! To freeze this Thanksgiving stuffing, let it cool completely before storing it in freezer-safe bags or Tupperware containers. You can reheat the stuffing from frozen in a 350ºF oven.

Tips for Making This Cranberry and Walnut Stuffing Recipe

Taste test and add more sage if desired. It’s the one flavor that I really think gives the stuffing my favorite flavoring.I usually stuff my bird, hence the name “stuffing.” “Dressing” is usually named for the same mixture cooked outside of the bird. So technically this cranberry stuffing recipe is cranberry dressing. If you’re stuffing your turkey, make the mix a bit drier, minus ½ cup or so of the chicken broth, as the juice from the turkey will soak into the stuffing as it cooks.Be sure your stuffing reaches an internal temperature of 165 degrees if cooked in the bird. If your bird is done and your stuffing is not, transfer to a baking dish and continue to bake until it hits 165 to destroy all foodborne bacteria.

More Easy Thanksgiving Sides to Make This Year

  • Creamy Mashed Potatoes
  • Green Bean Casserole with Onion Rings
  • My Favorite Ambrosia Salad
  • Easy Creamy Au Gratin Potatoes
  • Roasted Brussels Sprouts with Pancetta

If you make this recipe, please let me know! Leave a⭐️⭐️⭐️⭐️⭐️rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.

Cranberry and Walnut Stuffing Recipe | foodiecrush.com (4)

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3.90 from 128 votes

Cranberry and Walnut Stuffing

This simple turkey stuffing recipe is studded with dried cranberries, walnuts, celery, and onions, and scented with a mix of fresh herbs, for an easy and comforting addition to your Thanksgiving table.

Course Side Dish

Cuisine American

Keyword stuffing

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 560kcal

Ingredients

  • 10 cups unseasoned dry bread cubes
  • 2 cups walnuts , chopped
  • 1 cup dried cranberries
  • 9 tablespoons butter
  • 3 celery stalks , chopped
  • 2 large yellow onions , chopped
  • ¼ cup Italian parsley , chopped
  • 1 tablespoon ground sage
  • 1 tablespoon ground thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ - 2 cups chicken broth

Instructions

  • Preheat oven to 350°F.

  • Place bread cubes, walnuts and cranberries in large bowl and set aside.

  • Coat a 9x13-inch baking pan with 1 tablespoon butter.

  • Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.

  • Drizzle 1 ½ cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.

  • Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

Nutrition

Calories: 560kcal | Carbohydrates: 55g | Protein: 13g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 34mg | Sodium: 1729mg | Potassium: 395mg | Fiber: 7g | Sugar: 16g | Vitamin A: 592IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 4mg

More Unique Thanksgiving Recipes to Try

  • Caramel Apple Pie
  • Mascarpone Pumpkin Mousse Cups
  • Maple Chipotle Sweet Potatoes
  • Pumpkin Tiramisu
  • Stuffed Pork Chops

We send good emails.Subscribe to FoodieCrushand have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.Follow me onInstagram,Facebook,PinterestandTwitterfor more FoodieCrush inspiration.As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Cranberry and Walnut Stuffing Recipe | foodiecrush.com (2024)

FAQs

What can I add to stuffing for more flavor? ›

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

Should I put eggs in my stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

Is it better to make stuffing the day before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Should stuffing be moist before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Is stock or broth better for stuffing? ›

Homemade stock is the best, but if you don't have homemade, a good store bought stock will work as well. If you use a store bought stock, try to buy one with no/low sodium. I personally have started using bone broth in my stuffing and LOVE it.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Is it better to make stuffing with fresh or dry bread? ›

While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

Can you use week old bread for stuffing? ›

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

What do Southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Should you cover stuffing when cooking? ›

Cover the baking dish tightly with aluminum foil. Bake at 400°F for 30 minutes. Uncover and bake until crispy. Uncover the stuffing and continue baking until the top is crispy and golden-brown, 15 to 20 minutes more.

How do you spice up a bland stuffing? ›

Enhance the flavor with seasonings: Add extra herbs and spices like sage, thyme, garlic powder, or onion powder to the stuffing mix for more depth of flavor.

How do you elevate boxed stuffing? ›

More Boxed Stuffing Additions

Diced celery, shallots, and carrots are also great additions! Fruit – about 1/4 cup of dried cranberries or 1/2 cup of fresh give a pop of tangynesss and sweetness with each bite. Dried figs would also make an unexpected sweet addition!

What are the flavors of stove top stuffing? ›

There are a variety of flavors, including Chicken, Lower Sodium Chicken, Cornbread, Pork, Beef, Savory Herbs, Traditional Sage, Tomato & Onion, San Francisco Sourdough, Mushroom & Onion, Long Grain & Wild Rice and Roasted Garlic, Turkey, Apple and Cranberry.

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