Best EVER Baked Stuffing
Delicious traditional baked stuffing packed with sweet, chewy cranberries and savory herbs and spices. Perfect for the holidays!
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. Pour the broth over the bread cubes and let soak for one hour.
- Use a food processor to chop and blend the cranberries, celery, onion and carrots along with the rosemary and sage.
- Melt two tablespoons of butter in a skillet over medium high heat. Add the cranberry and vegetable mix to the skillet and saute until the celery has turned a bright green and the onions are just beginning to soften – about 5-8 minutes. Remove from the heat.
- Whisk the eggs in a small bowl then add to the bowl with the soaking bread cubes and stir gently. Fold in the sauted veggies.
- Preheat the oven to 350°F. Grease a baking dish lightly with cooking spray. Use an ice cream scoop or large spoon to create individual mounds of stuffing, enough to fill the entire tray. It’s okay if the scoops overlap slightly. Place a single pat of butter on top of each mound of stuffing.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook 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. Happy Holidays!
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