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Recipe

Sourdough Bread Stuffing with Pecans & Cranberries

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 8 to 10

This buttery sourdough stuffing can be made vegetarian-friendly by swapping out chicken broth for vegetable broth.

Want to get creative? Create your own bread stuffing recipe with the Bread Stuffing Recipe Maker.

Ingredients

  • 1 16-oz. loaf sourdough bread
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, lightly toasted and coarsely chopped
  • 2 Tbs. melted unsalted butter
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh sage
  • 2 Tbs. chopped fresh thyme
  • 3 cups low-salt turkey or chicken broth (homemade or canned)
  • 3/4 tsp. kosher salt; more as needed
  • freshly ground black pepper
  • 1/4 cup melted unsalted butter (optional)
  • 2 large eggs, lightly beaten
  • vegetable oil or cooking spray, for baking dish

Nutritional Information

      Nutritional Sample Size based on 10 servings
      Calories (kcal) : 260
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 60
      Sodium (mg): 430
      Carbohydrates (g): 31
      Fiber (g): 3
      Protein (g): 6

Preparation

  • Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.

    Heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the celery and onions and cook, stirring occasionally, until they’re slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in dried cranberries and pecans.

    Add the bread to the large mixing bowl, along with the flat-leaf parsley, sage, and thyme, and toss well. Add salt and pepper to taste.

    Pour 2 cups of the broth over the stuffing. If the liquid isn’t immediately absorbed and pools at the bottom of the bowl, you have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they’ll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.

    Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted unsalted butter to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.

    Heat the oven to 375° F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

Reviews

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Reviews

  • SailingSue | 11/17/2010

    Made this for Turkey Day before and it was requested again this year. Easy to make and very good.

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