Cranberry Herb Stuffing Recipe

Preheat the oven to 350°F (175°C). Spread the cubed bread in a single layer on a baking sheet and toast for 10–12 minutes, turning once, until lightly golden and dry. Transfer to a large mixing bowl and let cool slightly.

If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant. Chop and set aside.

Sauté aromatics

In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes. Add the sliced celery and cook another 4 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant.

If using apple cider or white wine, pour it into the pan now to deglaze, scraping up any browned bits. Let it reduce by half, about 1–2 minutes.

Stir in the chopped sage, thyme, parsley, and crushed rosemary. Cook for 30–45 seconds to bloom the herbs.

Pour the sautéed vegetable-herb mixture over the bowl of toasted bread cubes. Add the dried cranberries, toasted nuts, diced apple (if using), lemon zest, salt, pepper, and nutmeg. Toss gently to combine.

In a separate small bowl, whisk together the hot broth and beaten eggs. Slowly pour the liquid over the bread mixture while tossing gently, adding enough so the bread is moist but not soggy (you may not need all the broth). The mixture should hold together when gently squeezed.

Taste and adjust seasoning with more salt, pepper, or herbs if needed.

Transfer the stuffing to a buttered 9x13-inch baking dish (or an equivalent casserole). Use a spatula to spread it evenly and press down gently to compact slightly. Dot the top with the remaining 2 tablespoons melted butter.

Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is golden and crisp in spots and the center is set. If you prefer a very crisp top, broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest for 10 minutes. Sprinkle with chopped fresh parsley before serving. Serve warm as a side dish.