Cranberry Turkey Stuffing
320kcal
Ingredients
Bread Base
- 1.5 pounds day-old rustic white bread, cut into ¾-inch cubes
Aromatics and Herbs
- 8 tablespoons unsalted butter
- 2 cups yellow onion, finely chopped
- 1.5 cups celery, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1.5 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 0.75 cup dried cranberries
- 0.5 cup fresh parsley, finely chopped
Method
- Preheat your oven to 350°F and generously grease a 9x13 inch baking dish with butter or non-stick spray.
- Spread the bread cubes in a single layer on a large baking sheet and toast in the preheated oven for 12 to 15 minutes, until dry and lightly golden, then transfer to a very large mixing bowl.
- Melt the butter in a large skillet over medium heat, then add the chopped onion and celery, cooking for 8 to 10 minutes until softened but not browned.
- Stir the cooked vegetables, sage, thyme, salt, and pepper into the toasted bread cubes, mixing gently to combine.
- In a separate medium bowl, whisk together the chicken broth and beaten eggs, then pour this liquid over the bread mixture. Add the cranberries and parsley and fold everything together until the bread is evenly moistened.
- Transfer the stuffing mixture to the prepared baking dish, spread it into an even layer, and cover tightly with foil. Bake for 30 minutes.
- Remove the foil and continue baking for another 20 to 25 minutes, until the top is crispy and golden brown and the center is hot.
- Let the stuffing rest for 10 minutes outside the oven before serving to allow it to set for easier scooping.
Nutrition
Calories320kcalCarbohydrates45gProtein8gFat12gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol65mgSodium580mgPotassium220mgFiber3gSugar15gVitamin A600IUVitamin C8mgCalcium90mgIron2.5mg