Stuffing is one of must-have side dishes at a holiday dinner, of course. I’m excited to share with you my recipe for Cranberry Pecan Stuffing.
So before I share the recipe, lets talk about something.
I never know what to call this side dish. Is it stuffing or is it dressing? I know, I know, the best explanation is that if it’s cooked inside the bird, it’s stuffing, and if it’s cooked outside the bird, it’s dressing. But that has not been the case in my experience since I’ve heard it being called both ways no matter the preparation. I’ve also been corrected both ways. Some insist that it should be called “dressing,” while others just refer to it as “stuffing” even if prepared outside the turkey.
So after doing a little research, I found out that it mostly comes down to geography. Those in the southern states almost exclusively refer to this side dish as “dressing.” Those in the northern states, refer to it as “stuffing,” whether it was cooked inside or alongside the turkey. This could explain why I kept hearing it both ways, as Florida is a big mix of southerners and northerners. Since I was not born in America and I consider myself a northerner but live in the south right now, you can see where my confusion came from.
Either way you want to call it, this Cranberry Pecan Stuffing/Dressing is delicious.
On another note, our Progressive Dinner continues. This week we are bringing you side dish recipes for your holiday dinner. Be sure to visit all of the bloggers below to get their recipes!
Busy-at-Home : Creamy Garlic Mashed Faux-Tatoes with Parmesan
Daily Dish Recipes: Garlic Roasted Asparagus with Cranberries and Almonds
Flour on My Face: Broccoli Casserole
Will Cook for Smiles: Cranberry Stuffing
The Gunny Sack: Blooming Sweet Potato
Adventures in All Things Food: Warm Beet and Brussels Sprout Slaw
- 12 oz French baguette, diced and dried
- 1 cup chopped pecans
- 1¼ cup dried cranberries
- 1 cup vegetable broth
- 1 tbsp sherry (or red wine) vinegar
- 1 medium Vidalia onion, diced
- 3 tbsp olive oil
- 1 cup of vegetable broth (yes, another one 🙂
- 5-6 leaves of fresh sage, minced
- Salt and fresh cracked pepper
- (Prepare bread for stuffing about 24-48 hours in advance. Dice the baguette into small cubes and spread it out on a large baking sheet. Leave it out to dry.)
- About an hour before making this stuffing, combine cranberries, vinegar and 1 cup of broth in a bowl and let it soak. Drain cranberries but do not discard broth.
- Preheat the oven to 350 and grease a 9x9 baking dish.
- Preheat saute pan, over medium heat. Add oil and onions and saute until onions are transparent.
- Add 1 cup of broth and cranberry broth. Bring to simmer and add salt, pepper and minced sage.
- Add dried bread, cranberries and pecan to the baking dish and mix.
- Add broth with onions to the baking dish and mix well. Pat it down.
- Bake for 40-45 minutes.
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Here is another giveaway for you!
Today, we are giving away a gift set from O OliveO Oil. Winner will receive a beautiful set of O Olive Oil products, which includes O Meyer Lemon, O Roasted Garlic & O Fresh Basil Olive Oils, O Sherry, O Fig Balsamic & O California White Balsamic Vinegars. This is a great selection of O’s best olive oils and vinegars and comes in a large, beautiful bamboo tray. These oils and vinegars are great to use in dressings, dips for bread or drizzle over dishes. Aromatic, smooth and delicious.