This cranberry stuffing is packed with flavor from tart cranberries, savory onions and herbs, and tender breadcrumbs. Perfect for Thanksgiving!
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This fresh cranberry stuffing is a fun twist on the classic Thanksgiving stuffing recipe. We're talking a tasty side dish that pairs perfectly with traditional turkey day faves. This easy to make Thanksgiving side dish is one you won't want to miss!
I love making a big Thanksgiving feast. The house fills with delicious aromas and I get to nibble on the charcuterie tray as I cook. Not to mention the occasional tasty ingredient that slips into my mouth. A piece of celery here, a pecan there. How does that happen?!
Stuffing has always been one of my favorite holiday side dishes. Pairing up cranberries (grown in Wisconsin cranberries no less), with the standard sage and onion stuffing that I typically use was a no-brainer.
The combination of savory flavors of sage and onion, along with the tartness of cranberries, gives completely new flavors to a dish that can otherwise be a little plain.
Thanksgiving Cranberry Recipes
Let's face it. It wouldn't be Thanksgiving in most households across the United States without the traditional cranberry sauce recipe.
Assuming that you make cranberry sauce from scratch - and if you don't, please consider trying this 5 minute recipe- you already have this delightful red berry on your shopping list.
And if cooking with fresh cranberries sounds intimidating, it shouldn't. There are so many tasty things to make with cranberries that do not resemble the can-shaped jelly thing you remember from Thanksgivings past.
A few of my other favorites cranberry recipes are: Lemon Cranberry Bars, Cranberry Margaritas, and Cranberry Pecan Coffee Cake!
How to Make Cranberry Stuffing
To start preparing the cranberry stuffing, melt a bit of butter in a large skillet. Add in celery and onion and sauté for five minutes. Add in some fresh cranberries, chopped herbs and seasonings.
Then stir everything together and cook for an additional minute, so it's all warmed through. Doesn't this just look delicious?
After sauteing the colorful veggies, berries and herbs and infusing all those flavors together, it's time to add in chicken stock and the stuffing.
I used pre-packaged unflavored white and wheat bread cubes to save time. And although I do like making my own chicken stock, I used store bought since I didn't have any in my freezer--and that is perfectly fine to do when you're trying to make easy turkey stuffing recipes.
The whole point is to keep it easy, right?
Simply bake for 30 minutes, and it's ready to serve! I baked mine in a bundt pan for a beautiful presentation.
Tips & Variations
Next time I make this stuffing, I'm going to switch it up a little bit more and add in some sausage. I've used sausage with my Sage Onion Stuffing in the past, so I know the combination will be amazing.
I used a Bundt pan to shape my stuffing into the pretty shape you see in the pictures, and served it up that way alongside our Thanksgiving turkey. Just bake it in the pan!
This Cranberry Stuffing can easily be made a day before, or even earlier if you're looking for make ahead Thanksgiving recipes in preparation for the big day.
More Thanksgiving Recipes
If you love this Cranberry Stuffing, you'll love these other holiday ideas:
Fresh Cranberry Stuffing
- ½ cup unsalted butter
- 1 red onion large, finely chopped
- 2 cups celery finely chopped
- 1 ½ cups fresh cranberries
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken stock
- 24 oz cubed unseasoned white and wheat bread stuffing
- Melt butter and saute onion and celery for five minutes over medium heat. Add in cranberries, fresh chopped herbs and seasonings. Saute for an additional minute.
- Combine chicken stock, stuffing and sauteed mixture together until well mixed. Pour into a round bundt pan that has been sprayed with non-stick cooking spray, and press the stuffing down so it is well packed in.
- Bake in a 350 degree oven for 30 minutes.
- Remove from oven, place cake plate on top of the bundt pan and flip over to release stuffing from pan. Serve and enjoy!
like the bundt pan idea if I just go with a large turkey breast -
I never thought about putting my stuffing into a bunt pan. What a great idea.