Name: Rustic Bread Stuffing with Cranberries and Walnuts
Total time: 1 h 30 min
Yield: Serves 6 to 8
Ingredients: 3 tablespoons unsalted butter; 2 baguettes (10 ounces each), bottom crust and ends trimmed and discarded; 3 tablespoons extra-virgin olive oil; 2 cups chicken broth; 3 celery ribs, cut into 1/2-inch pieces; 1 teaspoon table salt; 1/4 teaspoon pepper; 2 large onions, cut into 1/2-inch pieces; 1/2 cup dried cranberries; 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh parsley; 1/4 cup walnuts, toasted and chopped coarse

Rustic Bread Stuffing with Cranberries and Walnuts

By Andrea Geary

Published on September 24, 2015

Time

1½ hours

Yield

Serves 6 to 8

Featured Comment

“My favourite stuffing. This will be year four of this stuffing for Christmas dinner!” —Felicity R.

Rustic Bread Stuffing with Cranberries and Walnuts

Ingredients

3 tablespoons unsalted butter2 baguettes (10 ounces each), bottom crust and ends trimmed and discarded3 tablespoons extra-virgin olive oil2 cups chicken broth3 celery ribs, cut into ½-inch pieces1 teaspoon table salt¼ teaspoon pepper2 large onions, cut into ½-inch pieces½ cup dried cranberries3 tablespoons chopped fresh sage3 tablespoons chopped fresh parsley¼ cup walnuts, toasted and chopped coarse

Before You Begin

Baguettes from the bakery section of the supermarket, which have a slightly soft crust, work well in this recipe. The weight should be listed on the wrapper.

Make Ahead: To make the stuffing ahead, wrap it with plastic wrap immediately after transferring it to the baking dish, and refrigerate it for up to 24 hours. Add 5 minutes to the baking time.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon unsalted butter and set aside. Tear 2 baguettes, bottom crust and ends trimmed, into bite-size pieces (you should have about 12 cups) and spread into even layer on rimmed baking sheet. Drizzle with 3 tablespoons extra-virgin olive oil and toss with spatula until oil is well distributed. Toast in oven for 5 minutes. Stir bread, then continue to toast until edges are lightly browned and crisped, about 5 minutes longer. Transfer sheet to wire rack. Drizzle 2 cups chicken broth over bread and stir to combine.

Melt remaining 2 tablespoons butter in 10-inch skillet over medium heat. Add 3 celery ribs cut into ½-inch pieces, 1 teaspoon table salt, and ¼ teaspoon pepper. Cook, stirring frequently, until celery begins to soften, 3 to 5 minutes. Add 2 large onions cut into ½-inch pieces and cook until vegetables are soft but not browned, about 8 minutes. Add ½ cup dried cranberries and 3 tablespoons chopped sage and cook until fragrant, about 1 minute.

Add vegetable mixture to bread and toss with spatula until well combined. Transfer stuffing mixture to prepared dish and spread into even layer. Bake for 20 minutes. Stir with spatula, turning crisp edges into middle, and spread into even layer. Continue to bake until top is crisp and brown, about 10 minutes longer. Stir in 3 tablespoons chopped parsley, sprinkle with ¼ cup walnuts, toasted and coarsely chopped, and serve.