Cranberry, Celery and Walnut Stuffing
Stuffing is a Thanksgiving staple on many holiday tables. Try this sweet cranberry stuffing with celery and walnuts. The walnuts and celery add crunch while the cranberries add a sweet tartness to the dish.
10 min Prep Time
1 hr Cook Time
- Prep Time: 10 min
- Cook Time: 1 hr
- Servings: 8
- 10 cups unseasoned dry bread cubes
- 2 cups walnuts, chopped
- 1 cup dried cranberries
- 9 tablespoons butter
- 3 celery stalks, chopped
- 2 large yellow onions, chopped
- 1/4 cup Italian parsley, chopped
- 1 tablespoon ground sage
- 1 tablespoon ground thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups chicken broth
Step 1Preheat the oven to 350 degrees F.
Step 2Place the bread cubes, walnuts and cranberries to a large bowl and set aside.
Step 3Coat a 9 X 13 inch baking pan with 1 tablespoon of the butter.
Step 4Melt the remaining butter in a skillet over medium-high heat and add the celery and onions. Cook for 4-5 minutes, or until softened and lightly browned, stirring frequently. Add the parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to the bread cube mixture and toss to combine.
Step 5Drizzle 1 1/2 cups of the chicken broth over the mixture in the bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
Step 6Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned, about 50-60 minutes.
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