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Comm. Ave. Cranberry Stuffing

dried cranberry stuffing

3 tbsp

olive oil

⅔ cup

dried cranberries

1

loaf of rustic bread
(1 to 1-1/4 lb. loaf)

 

kosher salt
and freshly ground black pepper

½ cup

unsalted butter

½ cup

finely chopped onion

¼ cup

finely chopped celery

¼ cup

finely chopped carrot

⅓ cup

chopped fresh flat-leaf parsley

2 tbsp

chopped fresh thyme

2 tsp

finely grated orange zest

2 cups

chicken broth (homemade
or lower-sodium store-bought)


• Remove the crust from the bread and cut the bread into ¾-inch cubes. In a large bowl, combine the bread, olive oil, ½ tsp. salt, and ¼ tsp. pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden. Remove the bread from the oven.

• Melt the butter in a skillet over medium-high heat. Add the vegetables and cook until softened, 1 to 2 minutes. Season with salt and pepper and add the cranberries, orange zest, and herbs. Remove from heat.

• In a large bowl mix the bread, cranberry-vegetable mixture, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. The stuffing should be fairly moist as it will dry out a bit when it is baked. If it seems dry when heating it up, just add more broth and a little butter. Check salt and pepper. This can be made a couple of days in advance.

Serves 8–10

 

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