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Ingredients

  • 3/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery hearts
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh sage
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups toasted bread cubes or croutons
  • 1/3 cup pecan pieces
  • 1/4 cup coarsely chopped flat-leaf parsley leaves
  • 1 to 1 1/2 cup reduced-sodium chicken broth

Instructions

  1. Combine dried cranberries and hot water; soak 30 minutes to plump.
  2. Heat olive oil and butter in a skillet over medium heat. Add onions and celery and cook about 8 minutes. Add garlic, sage, salt and pepper and cook 3 minutes. Remove from heat and let cool 10 minutes.
  3. Combine vegetables with remaining ingredients and mix gently with a spatula or spoon. Cover and refrigerate until needed.
  4. Spoon stuffing into the cavity of a prepared turkey and roast. Or place stuffing in a shallow baking dish and bake 30 minutes at 350F. Makes 6 cups.
—Recipe by Relish Cooking Show Chef Brian Morris

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The recipe was originally published as Classic Bread Stuffing on Relish.com

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