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Savory Cranberry Walnut Stuffing Recipe with Rustic Flavor

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This savory cranberry walnut stuffing combines rustic bread, fresh herbs, sweet-tart cranberries, and toasted walnuts for a comforting, crowd-pleasing side dish. Crisp edges and chewy centers make it perfect for holidays or cozy dinners.

Ingredients

Scale
  • 1 lb rustic country loaf or sourdough, cut into 1-inch cubes (day-old preferred)
  • 6 tablespoons unsalted butter, plus extra for greasing
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 3/4 cup dried cranberries (or fresh cranberries, chopped, for tangier flavor)
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until lightly golden and dry. Let cool.
  2. In a medium skillet over medium heat, melt butter. Add onion and celery; sauté for 5-7 minutes until soft and translucent. Add garlic and cook for 1 minute more.
  3. Add walnuts to the skillet and toast for 2-3 minutes, stirring often, until fragrant. Remove from heat and let cool.
  4. In a large mixing bowl, gently toss toasted bread cubes, sautéed veggies, toasted walnuts, and cranberries. Add parsley, sage, thyme, salt, and pepper. Taste and adjust seasoning if needed.
  5. In a separate bowl, whisk together broth and eggs. Pour over bread mixture, tossing gently until evenly moistened. Add more broth, a tablespoon at a time, if needed.
  6. Grease a 10×13-inch baking dish with butter. Spoon stuffing mixture into the dish, spreading evenly. Press lightly to compact, but do not mash.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and edges are crisp.
  8. Let stuffing rest for 10 minutes before serving. If too dry, drizzle with a bit more warm broth before serving.

Notes

Use day-old bread for best texture. For gluten-free, substitute with gluten-free rustic bread and toast cubes longer. For vegan, use olive oil instead of butter, vegetable broth, and omit eggs (or use flaxseed meal for binding). Taste and adjust seasoning before baking. Stuffing can be assembled ahead and refrigerated up to 24 hours before baking. For extra crunch, scatter walnuts on top before baking.

Nutrition

Keywords: stuffing, cranberry, walnut, Thanksgiving, rustic, holiday, bread, side dish, vegetarian option, comfort food

Find it online: https://wigglebite.com/savory-cranberry-walnut-stuffing-recipe-with-rustic-flavor/