Cranberry Pecan Stuffing

0 made it | 0 reviews | 0 photos

30 minutes
50 minutes
Cranberry Pecan Stuffing

Two classic Thanksgiving recipes combined!


1 (1 lb.) loaf of white, wheat or rye bread, cut into cubes or torn into bite-sized pieces, about 10–12 cups

2 eggs

3 cups chicken or vegetable broth, divided

1 cup dried cranberries

⅔ cup butter

2 yellow onions, chopped, about 2 cups

1 ½ cups sliced celery

½ cup chopped parsley

2 tsp. minced fresh thyme leaves

2 tsp. minced fresh sage

1 tsp. salt

1 tsp. pepper

1 ½ cups pecan halves


1. Preheat oven to 350 degrees.

2. Spread cut bread on baking sheet and bake for 20–30 minutes until lightly toasted and dry. Remove from oven and set aside.

3. Meanwhile, whisk together eggs and 1 cup of broth.

4. Add cranberries, cover, and set aside so cranberries can plump up.

5. Melt butter in a large skillet.

6. Add onions and celery and cook until soft and onions are golden, about 10 minutes.

7. Remove from heat and stir in parsley, thyme, sage, salt and pepper.

8. Add the rest of the broth and gently toss.

9. Add cranberry mixture, bread, and pecan halves and gently toss.

10. Spread mixture in a buttered 13×9-inch pan and bake covered for 30 minutes.

11. Uncover and bake for another 20 minutes.


Reviews 0

No reviews yet! Will you be the first?

Get the Apps!

App Store Get it on Google Play
Follow us!

Gift Certificates

Looking for that perfect gift?

We Love Local

Are you a local artisan or farmer? Get in Touch!

Prudent Produce

[email protected]

12806 NE 64th Street
Elkhart, IA 50073

Produce Delivery Software by Kiva Logic
iPhone is a trademark of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Android is a trademark of Google Inc.