The sweetened dried cranberries make this stuffing an ideal partner for turkey. But you can serve this stuffing as a side dish for chicken or even ham, too. Toasting the pecans gives this stuffing an extra rich and nutty flavor. But if you don't have time, don't worry about it. You can skip that step.
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Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Yield: 12-16 servings
- 16 cups cubed stale sourdough bread (if your bread isn't stale, just toast it lightly)
- 1/2 cup butter
- 1 large onion, diced
- 2 cups diced celery
- 1 Tbsp. minced fresh thyme (or 1/2 tsp. dried thyme)
- kosher salt and freshly-ground black pepper, to taste
- 3 cups chicken or turkey broth (or stock if you have it)
- 2 large eggs, lightly beaten
- 1 cup sweetened dried cranberries
- 1 cup pecans, toasted
- Preheat the oven to 300 degrees F. Spread the bread cubes out in an even layer on a baking sheet. Toast the bread 15 to 20 minutes, until golden and crisp.
- Remove the bread cubes from the oven, and raise the oven temperature to 375 degrees F.
- Melt the butter in a large skillet over medium heat. Add the onions and celery. Add the thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the chicken or turkey broth. Remove from the heat.
- Beat the eggs in a large mixing bowl. Add the vegetables and broth. Add the bread cubes, sweetened dried cranberries and pecans. Stir to coat the bread cubes well.
- Transfer the mixture to the prepared baking dish. Cover the stuffing with foil, and bake for 30 minutes. Uncover, and bake for another 15 minutes.
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