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.
Cranberry Stuffing
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
Cranberry Stuffing
Ingredients
- 18 oz French baguette or Italian loaf
- 1 1/2 cups dried cranberries
- 1 cup vegetable broth to soak cranberries
- 1 tbsp sherry or red wine vinegar
- 2 tbsp olive oil
- 1 Vidalia onion diced
- 1 1/2-2 cups vegetable broth
- 1/2 cup apple juice
- 3 eggs
- 1 cup chopped pecans
- 5-6 fresh sage leaves minced
- 1 tsp kosher coarse or sea salt to taste
- 1/2 tsp fresh cracked pepper to taste
Instructions
Making stale bread:
- Preheat oven to 200°. Cut bread slices into small cubes that are about 1/4-1/2-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.
Stuffing:
- About an hour before making this stuffing, combine cranberries, vinegar and 1 cup of broth in a bowl and let it soak. Drain cranberries when ready to cook but do not discard broth.
- Preheat sauté pan, over medium heat. Add oil and diced onions and sauté until onions are transparent. Add plumped cranberries and pecans. Sauté together for a few minutes.
- Add enough vegetable broth to the broth drained from the cranberries to make 2 1/2 cups together. Â
- In a small mixing bowl, combine the broth, eggs, apple juice, and seasoning. Whisk well.
- In a large mixing bowl, combine dried bread cubes, sautéed onion, cranberries, and nuts, and sage. Mix a few times and then pour in the broth and egg mixture as you mix everything together thoroughly.
- Preheat the oven to 350° and grease a 9x13 baking dish. Transfer the stuffing into the baking dish and spread it evenly.
- Bake for 35-45 minutes.
Notes
Nutrition
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Originally published on Will Cook For Smiles on November 14, 2014.
Janet M. says
It’s hard to pick one, but, if pressed, I’d pick the Jalapeno Citrus Olive Oil.
http://www.ooliveoil.com/store/jalenpeno-citrus.html
Heather B says
I think I would most like to try the O Honey Apple Cider Vinegar. http://www.ooliveoil.com/store/honey-apple.html
Andrea D. says
I would love to try the roasted garlic olive oil.
Lynzee Mathews says
I would love to try the roasted garlic olive oil. I think that it would be amazing to dip bread in for a pre-dinner snack! 🙂
Carla says
Cranberry stuffing oh my…………..Yummy!
lyuba says
Thank you, Carla!
Kelly D says
I would like the O Tahitian Lime Olive Oil
http://www.ooliveoil.com/store/tahitian-lime.html
KAPP says
Would love to try their champagne vinegar ( http://www.ooliveoil.com/store/best-sellers/champagne-vinegar.html) in my salad dressing along with EVOO of course…I’m craving salad just thinking about it! This giveaway is stupendous … I’d love to win…thanks for hosting it.
Elizabeth says
They carry so many wonderful products…I would like to try the O Pomegranate Champagne Vinegar http://www.ooliveoil.com/store/pomegranate.html for starters =)
Madeline says
I’d love to try the Orange Blossom Champagne Vinegar. It would be delicious in a salad dressing. Found it here: http://www.ooliveoil.com/store/o-orange-blossom-champagne-vinegar.html
Karen H says
I would love to try the Meyer Lemon Olive Oil.
Thank you!
Nicole says
What a beautiful side dish. Sounds delicious and looks so festive. Perfect for the holiday table!
lyuba says
Thank you so much, Nicole!
Glenda says
Gorgeous! I think the tart-sweet of the cranberries is a perfect addition to stuffing. And yes, we always call it stuffing, even though we never prep it in the bird. 🙂 We’re rebels like that!
lyuba says
🙂 Thank you, Glenda!!
I don’t think I’ve ever even tried it cooked in bird.
Sandy Headtke says
http://www.ooliveoil.com/store/meyer-lemon.html
If there is Meyer Lemon that is always my first choice. Love the sweet citrus taste.
Jenn Short says
I’d like to try the Citron Olive Oil
http://www.ooliveoil.com/store/o-citron-olive-oil.html
Sonali- The Foodie Physician says
Hi! Just wanted to let you know that I included this gorgeous stuffing in my Thanksgiving Recipe Roundup!
lyuba says
Thank you again, Sonali! 🙂
Ive Anderson says
Loved olive oils. I used it almost in everything (like to explore new flavors)
Deb K says
The O Basil & Blossom Oil & Vinegar Sampler is my favorite,I could make so many different dishes with that!
http://www.ooliveoil.com/store/best-sellers/basil-and-blossom.html
Annette says
I’d love to try the O Jalapeno Lime Olive Oil. http://www.ooliveoil.com/store/olive-oils/o-jalapeno-lime-olive-oil.html
I love this brand and at one time had every flavor of oil an vinegar, but now I see they’ve added more flavors.