Easy Cranberry Herb Stuffing
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What’s Up, Hungry People
Tis the season for tradition. My favorite part about the holidays is hands down the stuffing – the more I can stuff into my face, the better!
I grew up looking forward to Thanksgiving the MOST out of all of the holidays. Not only does it line up with my birthday (meaning I got the best family birthday parties when I was a kid!) but it also meant tons of delicious food and lots and LOTS of Stovetop Stuffing.
While my love for Thanksgiving has only grown over the years, my love for stuffing has also unwaveringly increased to embrace ALL kinds of stuffing, not just the cheap boxed stuff. Don’t worry – I still make a batch of boxed stuffing every year for sake of keeping the traditions alive; but now I also make a batch of homemade stuffing that is equally as good.
Let’s Cook
Pour the bread cubes into a large bowl and add the chicken and onion broth. Let the bread soak up all the goodness for an hour. If you’re pressed for time, give it at least 30 minutes, but that full hour soak is key for max flavor absorption.
Chop and Sauté
In a food processor, toss in the cranberries, celery, onion, carrots, rosemary, and sage. Give it a few pulses until everything’s nicely chopped and blended. Melt a couple of tablespoons of butter in a skillet over medium-high heat, then sauté that veggie mix until the celery pops with bright green and the onions start softening up. It’ll take about 5-8 minutes. You’re looking for that fragrant, just-cooked vibe—don’t overdo it.
Mix it Up
Whisk the eggs in a small bowl and then stir them into the soaked bread cubes. Gently fold in the sautéed veggies, making sure everything’s well combined but not turned into mush. We’re aiming for a good mix, not a paste!
Scoop and Bake
Preheat your oven to 350°F and lightly grease your baking dish. Now, here’s the fun part: use an ice cream scoop (or a large spoon if you’re feeling rebellious) to scoop out mounds of stuffing and line them up in the dish. It’s cool if they overlap a bit—more edges to get that crispy finish! Pop a pat of cold butter on top of each mound; this little extra step will make each bite buttery and glorious.
Cover and Cook
Cover the dish with foil and let it bake for 45 minutes. Then, remove the foil and keep baking for another 15-20 minutes until the tops are golden brown and irresistible. Once out of the oven, tent the dish with foil until you’re ready to serve—this helps keep the stuffing warm and lets the insides steam to perfection.
Serve it Up
Pair with your favorite Thanksgiving dishes and dig in! Whether it’s turkey, mashed potatoes, or a plate full of sides, this stuffing is ready to be the perfect companion on your holiday table.
Tips for Perfect Stuffing
- Soaking Time is Key: Don’t rush the soak! The bread needs time to fully absorb the broth. If you’re short on time, try a quick 30-minute soak, but aim for the full hour whenever possible for best results.
- Fresh Herbs Matter: Fresh rosemary and sage make all the difference. Dried herbs won’t give you the same punch, so stick to the fresh stuff if you can. You can even add a little more if you really want those flavors to shine.
- Keep it Crispy: If you’re into that crispy top, don’t skip the butter pats. They’ll help the top get that perfect golden crust while keeping the insides soft and moist.
Common Questions
- What can I use instead of cranberries? If cranberries aren’t your thing, dried cherries or apricots can offer a similar sweet contrast. Just chop them up a bit to blend better with the rest of the stuffing.
- Can I use a different type of bread? Absolutely! Sourdough is great for its texture and slight tang, but you can use French bread, whole wheat, or even cornbread for a different spin.
- Can I make this stuffing ahead of time? Yes! You can prepare the stuffing up to the baking step. Just cover it tightly and store it in the fridge for up to a day. When you’re ready to bake, let it come to room temperature first, then follow the baking instructions.
- Can I freeze leftover stuffing? Yep! Wrap it well and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm it in the oven at 350°F until heated through.
So there you have it, Hungry People—your stuffing dreams made real with this baked stuffing that’s got just the right mix of savory herbs, tender bread, and a hint of sweetness from those cranberries. It’s the kind of side dish that might just steal the spotlight at your holiday table, and let’s be honest, there’s no shame in piling your plate high. Whether it’s your first time making stuffing from scratch or you’re a seasoned pro, this recipe brings that homemade touch that takes it up a notch without all the fuss. Trust me, once you’ve tried it this way, you’ll want to make it part of your holiday tradition every year. Stuff yourself silly and enjoy every bite!
Best EVER Baked Stuffing
Ingredients
- 24 oz bread cubes
- 4 cups chicken broth
- 1 cup onion broth can sub chicken broth
- 1 cup celery chopped
- 1 cup onion chopped
- 1 cup carrots
- 1 cup cranberries
- 2 sprigs rosemary stems removed
- 2 sprigs sage chopped
- 2 eggs
- 2 tablespoons butter melted
- 10+ tablespoons cold butter sliced into pats
Instructions
- Pour the bread cubes into a large bowl. Add the chicken broth and onion broth over the bread cubes, then let them soak for one hour.
- Use a food processor to chop the cranberries, celery, onion, and carrots, along with the rosemary and sage.
- Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the cranberry and vegetable mix to the skillet and sauté until the celery turns bright green and the onions begin to soften, about 5-8 minutes. Remove from the heat.
- Whisk the eggs in a small bowl, then add them to the bowl with the soaked bread cubes. Stir gently, then fold in the sautéed veggies.
- Preheat the oven to 350°F. Lightly grease a baking dish with cooking spray. Use an ice cream scoop or large spoon to create individual mounds of stuffing, filling the entire tray. It’s okay if the scoops overlap slightly. Place a single pat of cold butter on top of each mound of stuffing.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top of the stuffing is golden brown.
- Remove from the oven and tent with foil until ready to serve. Serve with your favorite Thanksgiving dishes and enjoy. Happy Holidays!
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