25+ Irresistible Cranberry Bread Stuffing Recipes To Warm Your Soul

As the holiday season approaches, the aroma of delicious, home-cooked meals fills the air, evoking memories of family gatherings and festive celebrations.

One of the most cherished dishes during this time is stuffing, and what better way to elevate this classic than with the sweet and tart flavor of cranberries?

Cranberries not only add a burst of color to your dish but also provide a delightful contrast to savory ingredients, making them a perfect complement to any stuffing recipe.

In this blog article, we’ll explore over 25 unique cranberry bread stuffing recipes that cater to every palate, from traditional to adventurous.

Whether you prefer the rich flavors of sausage and chestnuts, the comfort of cornbread, or the elegance of brioche, there’s something here for everyone.

These stuffing recipes are not just side dishes; they are the heart of the holiday meal, bringing warmth, comfort, and joy to your table.

So, let’s dive in and discover the perfect cranberry bread stuffing to make your holiday gatherings truly unforgettable!

25+ Irresistible Cranberry Bread Stuffing Recipes To Warm Your Soul

Cranberry bread stuffing is more than just a side dish; it’s a celebration of flavors and traditions that brings family and friends together.

With over 25 recipes to choose from, you can easily find the perfect stuffing that suits your taste and complements your holiday feast.

From sweet and savory combinations to rich, hearty options, each recipe offers a unique twist on this beloved classic.

As you prepare to gather around the table this holiday season, let these cranberry bread stuffing recipes inspire you to create memorable meals that your loved ones will cherish for years to come.

Cranberry & Herb Sourdough Stuffing

This Cranberry & Herb Sourdough Stuffing brings together the tangy flavor of sourdough bread, the sweetness of dried cranberries, and fresh herbs for a savory and slightly sweet stuffing that complements any holiday meal. The sourdough adds a chewy texture, while the cranberries provide a pop of color and flavor. Ideal for Thanksgiving, this recipe is as aromatic as it is delicious.

Ingredients:

• 10 cups sourdough bread, cubed
• 1 ½ cups dried cranberries
• 1 cup onion, finely diced
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 ½ cups vegetable or chicken broth
• 1 stick unsalted butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread cubed sourdough on a baking sheet and toast in the oven for 10-15 minutes, until slightly crispy.
2. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic, sautéing until softened.
3. Stir in cranberries, rosemary, thyme, and parsley, cooking for an additional 2 minutes until fragrant.
4. In a large mixing bowl, combine the toasted bread cubes with the sautéed mixture. Gradually pour in the broth, stirring until everything is evenly coated.
5. Season with salt and pepper, mixing well.
6. Transfer the mixture into a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.

This Cranberry & Herb Sourdough Stuffing is an aromatic and visually stunning side dish. The cranberries add a bright pop to the rustic sourdough, while the herbs lend a fresh, savory balance to each bite. Perfect for family gatherings, this stuffing pairs beautifully with turkey or roast vegetables.

Savory Sausage, Cranberry & Cornbread Stuffing

This Savory Sausage, Cranberry & Cornbread Stuffing combines hearty sausage with the sweetness of cranberries and the soft texture of cornbread. The combination of flavors and textures creates a rich, comforting stuffing that’s perfect for any festive table. This recipe is perfect for those who enjoy a savory stuffing with hints of sweetness and an added depth from the sausage.

Ingredients:

• 8 cups cornbread, cubed
• 1 lb Italian sausage, casings removed
• 1 cup fresh cranberries
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped
• 1 cup chicken broth
• 4 tablespoons butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread cubed cornbread on a baking sheet and toast for 10 minutes, until slightly crispy.
2. In a skillet, brown the sausage over medium heat, breaking it into small pieces as it cooks. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, melt butter and sauté onions, celery, and garlic until softened.
4. Add fresh cranberries, sage, and rosemary, cooking for another 3-4 minutes until the cranberries begin to soften.
5. In a large mixing bowl, combine cornbread, sausage, and sautéed mixture. Slowly add the chicken broth, stirring until just moistened.
6. Transfer mixture to a greased baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until top is golden and slightly crispy.

Savory Sausage, Cranberry & Cornbread Stuffing is an indulgent, flavor-packed stuffing that pairs well with any holiday main course. The slight sweetness of cornbread and cranberries balances the savory sausage, making this dish a true crowd-pleaser for Thanksgiving or Christmas dinner.

Wild Rice, Cranberry & Multigrain Bread Stuffing

For a healthier twist on classic stuffing, this Wild Rice, Cranberry & Multigrain Bread Stuffing combines nutty multigrain bread with wild rice and sweet cranberries. This recipe brings a rustic, earthy flavor with a hearty, satisfying texture. The wild rice adds extra fiber and nutrients, making this stuffing a nutritious yet flavorful addition to your holiday spread.

Ingredients:

• 8 cups multigrain bread, cubed
• 1 cup cooked wild rice
• 1 cup dried cranberries
• 1 cup mushrooms, sliced
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 ½ cups vegetable broth
• 4 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread multigrain bread cubes on a baking sheet and toast for 10-15 minutes until lightly crispy.
2. In a large skillet, heat olive oil over medium heat. Sauté onions, celery, garlic, and mushrooms until softened.
3. Add dried cranberries, sage, and thyme to the skillet, stirring for an additional 2 minutes until fragrant.
4. In a large mixing bowl, combine toasted bread, cooked wild rice, and the sautéed mixture. Pour in the vegetable broth, stirring until evenly coated.
5. Season with salt and pepper to taste.
6. Transfer stuffing to a greased baking dish, cover with foil, and bake for 25-30 minutes. Remove foil and bake an additional 10 minutes for a crispy top.

The Wild Rice, Cranberry & Multigrain Bread Stuffing offers a unique, earthy flavor that stands out on the holiday table. The nutty, chewy texture of wild rice combined with sweet cranberries and hearty multigrain bread creates a stuffing that is both wholesome and flavorful. A perfect side dish for health-conscious guests, this recipe will be a memorable addition to your holiday meal.

Apple Cranberry Brioche Stuffing

This Apple Cranberry Brioche Stuffing brings a touch of sweetness and elegance to traditional stuffing. With buttery brioche, tart cranberries, and sweet apples, this stuffing balances both flavors and textures beautifully. The apples and cranberries offer a fresh contrast to the rich brioche, making it perfect for holiday feasts and special occasions.

Ingredients:

• 8 cups brioche bread, cubed
• 1 ½ cups diced apple (Gala or Honeycrisp work well)
• 1 cup dried cranberries
• 1 cup onion, diced
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon ground cinnamon
• 1 ½ cups chicken or vegetable broth
• ½ cup unsalted butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread brioche cubes on a baking sheet and toast for 8-10 minutes until golden.
2. In a skillet, melt butter over medium heat. Add onions, celery, and garlic, cooking until softened.
3. Add the diced apples, cranberries, thyme, and cinnamon to the skillet, stirring for 2-3 minutes until fragrant.
4. In a large mixing bowl, combine the toasted brioche cubes with the sautéed mixture. Gradually pour in the broth, tossing until well combined.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and crispy.

Apple Cranberry Brioche Stuffing is a festive and luxurious addition to your holiday table. The soft, buttery brioche contrasts perfectly with the tart cranberries and sweet apples, while the thyme and cinnamon add depth of flavor. This unique stuffing will add a touch of elegance and warmth to any Thanksgiving or Christmas meal.

Cranberry Walnut Sourdough Stuffing

This Cranberry Walnut Sourdough Stuffing is a hearty, nutty dish featuring the classic pairing of cranberries and walnuts. The sourdough bread adds a chewy texture and tangy flavor, while the walnuts provide a satisfying crunch. This stuffing is perfect for those who love a little added texture and flavor in their holiday meals.

Ingredients:

• 10 cups sourdough bread, cubed
• 1 cup dried cranberries
• ¾ cup walnuts, roughly chopped
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 ½ cups vegetable broth
• 4 tablespoons olive oil or melted butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread sourdough cubes on a baking sheet and toast for 10-12 minutes.
2. In a large skillet, heat olive oil over medium heat. Sauté onions, celery, and garlic until softened.
3. Stir in the cranberries, walnuts, sage, and rosemary, cooking for an additional 2 minutes until fragrant.
4. In a large mixing bowl, combine the toasted sourdough with the skillet mixture. Pour in the vegetable broth, tossing until the bread is well coated.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden.

Cranberry Walnut Sourdough Stuffing is a delightful choice for those who enjoy rustic, hearty flavors. The walnuts add a rich, nutty crunch that balances beautifully with the tart cranberries, creating a flavorful and textured stuffing that pairs well with any main course.

Orange Cranberry Ciabatta Stuffing

This Orange Cranberry Ciabatta Stuffing combines the tartness of cranberries with the bright, citrusy flavor of fresh orange zest. The ciabatta bread offers a light, airy texture that soaks up the citrus and cranberry flavors, creating a unique and refreshing stuffing. Ideal for those who enjoy a slightly fruity twist, this stuffing is a standout addition to any holiday menu.

Ingredients:

• 8 cups ciabatta bread, cubed
• 1 cup fresh cranberries
• Zest of 1 orange
• 1 cup onion, finely chopped
• 1 cup celery, diced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread ciabatta cubes on a baking sheet and toast for 8-10 minutes until golden.
2. In a skillet, heat olive oil over medium heat and sauté the onion and celery until softened.
3. Add fresh cranberries, orange zest, parsley, and thyme, cooking for another 2-3 minutes until the cranberries begin to soften.
4. In a large mixing bowl, combine the toasted ciabatta with the sautéed mixture. Gradually add broth, tossing until well incorporated.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is crispy and golden.

Orange Cranberry Ciabatta Stuffing offers a refreshing, citrus-infused take on traditional stuffing. The bright orange zest and tart cranberries create a lovely balance with the airy ciabatta, making it a unique and flavorful side. Perfect for festive gatherings, this stuffing will add a burst of freshness to your holiday spread.

Maple Cranberry Pumpernickel Stuffing

This Maple Cranberry Pumpernickel Stuffing combines the robust flavor of pumpernickel bread with sweet maple syrup and tart cranberries. The earthy tones of pumpernickel, paired with the subtle sweetness of maple, create a rich stuffing that’s perfect for holiday gatherings. With each bite, you’ll enjoy a complex flavor profile that’s comforting and festive.

Ingredients:

• 8 cups pumpernickel bread, cubed
• 1 cup dried cranberries
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 ½ cups vegetable or chicken broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread pumpernickel cubes on a baking sheet and toast for 10-12 minutes until lightly crispy.
2. In a large skillet, melt butter over medium heat. Sauté onions, celery, and garlic until softened.
3. Add cranberries, maple syrup, thyme, and sage, stirring until combined and fragrant.
4. In a large mixing bowl, combine the toasted pumpernickel with the skillet mixture. Slowly add the broth, tossing until well-coated.
5. Season with salt and pepper to taste.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until top is golden and crisp.

Maple Cranberry Pumpernickel Stuffing is a sophisticated, hearty side dish that’s ideal for any holiday table. The sweetness of maple and tartness of cranberries enhance the deep, rich flavor of pumpernickel, creating a balanced and memorable dish that’s perfect for festive celebrations.

Pecan Cranberry Whole Wheat Bread Stuffing

This Pecan Cranberry Whole Wheat Bread Stuffing is a wholesome and satisfying stuffing option. The nutty flavor of whole wheat bread pairs wonderfully with crunchy pecans and tart cranberries. This stuffing provides a healthy, fiber-rich side that’s still packed with traditional holiday flavors. The pecans add an extra layer of richness and texture that makes this dish a real treat.

Ingredients:

• 8 cups whole wheat bread, cubed
• 1 cup dried cranberries
• ¾ cup chopped pecans
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 ½ cups vegetable or chicken broth
• 4 tablespoons olive oil or melted butter
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast the whole wheat bread cubes on a baking sheet for 10-12 minutes until lightly crispy.
2. In a large skillet, heat olive oil over medium heat. Sauté onions, celery, and garlic until softened.
3. Add the cranberries, pecans, rosemary, and parsley, cooking for an additional 2 minutes until fragrant.
4. In a large mixing bowl, combine the toasted bread cubes with the skillet mixture. Gradually pour in the broth, stirring until the bread is evenly moistened.
5. Season with salt and pepper.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden on top.

Pecan Cranberry Whole Wheat Bread Stuffing is a delicious, healthy option for the holiday table. The combination of whole wheat bread, crunchy pecans, and tart cranberries provides a satisfying texture and flavor, making this stuffing both nutritious and flavorful. Perfect for guests who enjoy a balanced and wholesome dish.

Cranberry, Bacon & Rye Bread Stuffing

This Cranberry, Bacon & Rye Bread Stuffing combines smoky bacon, tangy cranberries, and hearty rye bread for a stuffing that’s bursting with flavor. The bacon adds a rich, savory element, while the cranberries provide a touch of sweetness. Rye bread gives this stuffing a dense, chewy texture and a unique taste that sets it apart from traditional recipes.

Ingredients:

• 8 cups rye bread, cubed
• 6 slices bacon, cooked and chopped
• 1 cup dried cranberries
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh sage, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons bacon fat or olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread rye bread cubes on a baking sheet and toast for 10 minutes.
2. In a skillet, heat bacon fat or olive oil over medium heat. Sauté onions, celery, and garlic until softened.
3. Stir in cranberries, dill, sage, and the cooked bacon, mixing until combined and fragrant.
4. In a large mixing bowl, combine toasted rye bread with the skillet mixture. Slowly add the broth, stirring until the bread is moistened.
5. Season with salt and pepper to taste.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until crispy on top.

Cranberry, Bacon & Rye Bread Stuffing is a robust and flavorful addition to your holiday meal. The smoky bacon, tangy cranberries, and hearty rye create a perfect balance, giving this stuffing a unique twist. It’s a savory, satisfying dish that will be a hit at any festive gathering.

Butternut Squash Cranberry Focaccia Stuffing

This Butternut Squash Cranberry Focaccia Stuffing is a comforting and vibrant addition to any holiday meal. The fluffy focaccia bread, with its airy texture, is the perfect base to soak up flavors, while the sweet butternut squash and tart cranberries add a delightful twist. Ideal for those who love a mix of textures and colors, this stuffing will bring warmth and coziness to your holiday table.

Ingredients:

• 8 cups focaccia bread, cubed
• 1 ½ cups butternut squash, diced and roasted
• 1 cup dried cranberries
• 1 cup onion, diced
• 1 cup celery, diced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 ½ cups vegetable broth
• 4 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast focaccia bread cubes on a baking sheet for 8-10 minutes until slightly crispy.
2. In a skillet, heat olive oil over medium heat. Sauté onions and celery until softened, then add rosemary, sage, and roasted butternut squash, stirring for 2 minutes.
3. In a large mixing bowl, combine the toasted focaccia cubes, dried cranberries, and sautéed vegetables.
4. Gradually pour in vegetable broth, tossing until everything is well-coated. Season with salt and pepper.
5. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the top is golden.

This Butternut Squash Cranberry Focaccia Stuffing is a wonderful blend of flavors and textures, balancing sweet and savory in every bite. The focaccia absorbs the flavors beautifully, while the butternut squash and cranberries provide a pop of color and taste, making this a stunning and flavorful side dish.

Rosemary Cranberry Cornbread Stuffing

Rosemary Cranberry Cornbread Stuffing is a Southern-inspired dish with a unique twist. The crumbly, slightly sweet cornbread pairs perfectly with tart cranberries and fragrant rosemary, creating a stuffing that’s comforting yet refined. This stuffing is ideal for those looking to add a bit of Southern charm to their holiday spread.

Ingredients:

• 8 cups cornbread, cubed
• 1 cup dried cranberries
• 1 cup onion, finely chopped
• 1 cup celery, diced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread cornbread cubes on a baking sheet and toast for 8-10 minutes until lightly crisp.
2. In a large skillet, melt butter over medium heat. Sauté onions, celery, and rosemary until softened and aromatic.
3. In a large mixing bowl, combine toasted cornbread cubes with sautéed vegetables, dried cranberries, and fresh parsley.
4. Slowly pour in the broth, gently tossing until everything is well-mixed. Season with salt and pepper.
5. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the top is crispy.

Rosemary Cranberry Cornbread Stuffing brings together classic Southern flavors with a festive twist. The sweet, buttery cornbread and tart cranberries make for a delightful contrast, while the rosemary adds a touch of elegance. This stuffing is sure to become a favorite side dish during the holiday season.

Sausage, Cranberry & Herb Challah Stuffing

This Sausage, Cranberry & Herb Challah Stuffing is a rich and hearty dish that combines savory sausage with sweet, soft challah bread and tart cranberries. The addition of fresh herbs elevates the flavors, making this stuffing an indulgent and flavorful side that’s perfect for holiday gatherings. The challah bread’s tender texture is ideal for soaking up all the delicious flavors in this stuffing.

Ingredients:

• 8 cups challah bread, cubed
• 1 lb ground sausage
• 1 cup dried cranberries
• 1 cup onion, diced
• 1 cup celery, diced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread challah bread cubes on a baking sheet and toast for 8-10 minutes until slightly crispy.
2. In a large skillet, cook sausage over medium heat until browned. Remove sausage and set aside, leaving a bit of the fat in the skillet.
3. In the same skillet, melt butter and sauté onions, celery, sage, and thyme until softened.
4. In a large mixing bowl, combine the toasted challah bread with cooked sausage, cranberries, and sautéed vegetables.
5. Pour in the broth gradually, tossing until everything is mixed well. Season with salt and pepper to taste.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden on top.

Sausage, Cranberry & Herb Challah Stuffing is an incredibly flavorful and satisfying dish. The savory sausage, tart cranberries, and soft challah bread create a delightful combination of textures and tastes. This stuffing is sure to be a crowd-pleaser, adding a comforting, festive touch to your holiday meal.

Cranberry Almond Brioche Stuffing

Cranberry Almond Brioche Stuffing offers a luxurious take on traditional stuffing with its buttery brioche and crunchy almonds. The combination of sweet, dried cranberries and toasted almonds creates a delightful contrast, while fresh herbs add a fragrant touch. This stuffing is not only delicious but also visually appealing, making it a fantastic centerpiece for any holiday table.

Ingredients:

• 8 cups brioche bread, cubed
• 1 cup dried cranberries
• ¾ cup sliced almonds, toasted
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread brioche cubes on a baking sheet and toast for 8-10 minutes until lightly crispy.
2. In a large skillet, melt butter over medium heat. Sauté onions, celery, and garlic until softened.
3. Add toasted almonds, cranberries, thyme, and parsley, stirring until well combined.
4. In a large mixing bowl, combine toasted brioche with the skillet mixture. Slowly add the broth, tossing until the bread is evenly moistened.
5. Season with salt and pepper.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden on top.

Cranberry Almond Brioche Stuffing is a decadent addition to your holiday meal, providing a perfect balance of sweet and savory flavors. The richness of the brioche, combined with the tartness of the cranberries and the crunch of the almonds, creates a delightful texture that will impress your guests. This stuffing is a wonderful way to elevate traditional holiday fare with a touch of elegance.

Savory Cranberry and Leek Stuffing

Savory Cranberry and Leek Stuffing highlights the delicate sweetness of leeks and the tartness of cranberries, creating a sophisticated side dish. The leeks add a subtle onion flavor that complements the cranberries perfectly, making this stuffing a unique and flavorful alternative to traditional recipes. Perfect for those who want to add a touch of gourmet flair to their holiday meal.

Ingredients:

• 8 cups sourdough or crusty bread, cubed
• 1 cup dried cranberries
• 2 cups leeks, sliced (whites only)
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 ½ cups chicken or vegetable broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast the bread cubes on a baking sheet for 8-10 minutes until lightly crisp.
2. In a large skillet, melt butter over medium heat. Sauté leeks, onions, celery, and garlic until softened and fragrant.
3. Stir in cranberries, thyme, and sage, cooking for an additional 2-3 minutes.
4. In a large mixing bowl, combine toasted bread cubes with the leek mixture. Gradually add the broth, tossing until the bread is evenly moistened.
5. Season with salt and pepper.
6. Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden and crispy.

Savory Cranberry and Leek Stuffing is a refined dish that brings a unique flavor profile to your holiday table. The sweet leeks combined with tart cranberries create a harmony of tastes, while the crusty bread provides an ideal texture for soaking up the flavors. This stuffing is not only delicious but also visually appealing, making it a perfect choice for any festive gathering.

Cranberry and Sausage Stuffing with Chestnuts

Cranberry and Sausage Stuffing with Chestnuts is a hearty and flavorful dish that combines the richness of sausage with the earthy tones of roasted chestnuts and the sweetness of cranberries. This stuffing offers a delightful blend of textures and tastes, making it a fantastic addition to any holiday meal. The chestnuts add a unique twist, elevating this stuffing to new culinary heights.

Ingredients:

• 8 cups baguette or French bread, cubed
• 1 lb ground sausage
• 1 cup dried cranberries
• 1 cup roasted chestnuts, chopped
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 ½ cups chicken broth
• 4 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes until golden.
2. In a large skillet, cook the sausage over medium heat until browned. Remove sausage and set aside, leaving some fat in the pan.
3. In the same skillet, melt butter and sauté onions, celery, and garlic until softened.
4. Stir in cranberries, chestnuts, thyme, and sage, mixing well.
5. In a large bowl, combine toasted bread cubes with the sausage and vegetable mixture. Gradually add broth, tossing to combine.
6. Season with salt and pepper.
7. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the top is crispy.

Cranberry and Sausage Stuffing with Chestnuts is a flavorful and filling dish that brings together the richness of sausage, the sweetness of cranberries, and the unique texture of chestnuts. This stuffing is perfect for those who love robust flavors and want to impress their guests with something a bit different. It’s a delightful addition to your holiday feast, sure to be enjoyed by all.

Note: More recipes are coming soon!