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Cranberry Pecan Stuffing

Cranberry pecan stuffing combines crisped bread cubes with buttery onion and celery, dried cranberries, and chopped pecans. Bake it covered, then uncovered until the top is golden and the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 28 minutes
Resting 10 minutes
Total Time 1 hour 53 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for greasing
  • 1 loaf (16 oz) crusty bread cut into 1/2-inch cubes
  • 6 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup dried cranberries
  • 0.75 cup pecans chopped
  • 2 cups low-sodium chicken broth
  • 1 egg large, lightly beaten

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F and arrange the bread cubes in a single layer on two rimmed baking sheets.
  2. Bake for 30–40 minutes, tossing once halfway through, until the cubes are dry and crisp; let cool.
  3. Grease a 9x13-inch baking dish with nonstick cooking spray.
  4. Increase the oven temperature to 375°F.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 8–10 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper, then cook for 30 seconds.
  8. Transfer the mixture to a large bowl with the bread cubes, cranberries, and pecans, then toss to combine.
  9. Whisk the chicken broth and egg together.
  10. Pour the broth and egg over the bread mixture, then toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake for 25 minutes.
  13. Uncover and bake for 15–20 minutes, until the top is golden and the center reaches 160°F.
  14. Rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread cubes are dry and crisp before combining them with the other ingredients. Refrigerate leftovers for 3–4 days; freezer-friendly. Use vegetable broth instead of chicken broth for a vegetarian variation.