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 Stuffing with Pecans.
I never know what to call this side dish. Is it stuffing or is it dressing? 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.
Either way you want to call it, this Cranberry Stuffing will be a great addition to your holiday menu.
Some more side dish recipes to try:
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
- 18 oz French baguette
- 1 cup chopped pecans
- 1 1/2 cup dried cranberries
- 1 cup vegetable broth to soak cranberries
- 2 eggs
- 1 tbsp sherry or red wine vinegar
- 1 medium Vidalia onion diced
- 3 tbsp olive oil
- 2 cups vegetable broth
- 5-6 leaves fresh sage minced
- Salt and fresh cracked pepper
Making stale bread:
- Preheat oven to 200. Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.Let them bake and harden for about 2 hours.Take them out and you can prepare the stuffing right away.
- 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 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. Take off heat and let it cool down a bit so the egg doesn't get cooked.
- Preheat the oven to 350 and grease a 9x9 baking dish.
- Place dried bread, cranberries, and pecan to the large mixing bowl and mix.
- Whisk eggs and mix them with broth mixture.
- Add broth mixture to the mixing bowl and mix well everything well. Transfer into the prepared baking dish and pat it down.
- Bake for 40-45 minutes.
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Originally published on Will Cook For Smiles on November 14, 2014.