Pine Nut and Cranberry Stuffing
This pine nut and cranberry stuffing combines the rich, buttery flavor of toasted pine nuts with the sweet-tart burst of dried cranberries. The nuts add a satisfying crunch, while the cranberries provide a hint of sweetness that balances the savory herbs and seasonings. Perfect for pairing with roasted meats or as a holiday side dish, this stuffing brings a delicious blend of textures and flavors to any table.
Yield: 12 servings
Materials
- 1 loaf French bread
- 1 cup butter divided
- 6 stalks celery chopped
- 1 large or 2 small onions chopped
- 2 teaspoons chicken bouillon I like “Better than Bouillon” paste
- 6 cloves garlic minced
- 1 tablespoon salt divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- ⅛ teaspoon celery seed
- 4 large eggs beaten
- 3 cups chicken stock
- ¼ cup roasted pine nuts
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare the bread: Cut the French bread into cubes and spread them out on two baking sheets. Bake for about 20 minutes, or until the bread is dried out but not browned. Remove from the oven and set aside.
- Sauté the vegetables: In a large pan, melt ½ cup butter over medium heat. Add the chopped celery and onions, and stir in 2 teaspoons of chicken bouillon and 1 teaspoon of salt. Sauté for about 8-10 minutes, until the vegetables are soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Remove from heat and set aside.
- Prepare the butter mixture: In the same pan, melt the remaining ½ cup butter. Add the garlic powder, onion powder, black pepper, fresh thyme, fresh parsley, and celery seed. Sauté for about 3 minutes, until the herbs are fragrant.
- Combine the stuffing: In a large mixing bowl, combine the dried bread cubes, sautéed veggies, and the seasoned melted butter. Stir to evenly distribute the butter and veggies.
- Add the eggs and stock: Stir in the beaten eggs, then pour in the chicken stock. Mix until everything is well incorporated.
- Add the pine nuts and cranberries: Gently fold in the roasted pine nuts and dried cranberries.
- Prepare the pan: Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the stuffing mixture into the prepared dish.
- Chill and bake: For the best texture, refrigerate the stuffing for at least 45 minutes (or overnight if possible). When ready to bake, cover with foil and bake at 375°F for 35-40 minutes, or until heated through and slightly crispy on top. Remove the foil during the last 10 minutes of baking for a golden top.
