Sweet Bread Stuffing with Cranberries, Pecans and Herbs
An egg-free baked stuffing of dried sweet bread, celery, onion, cranberries, pecans, thyme, and sage.
Ingredients
Stuffing
- 6 cups dried sweet bread cubes 8 ounces by weight; plain, unseasoned, 1/2-inch cubes
- 2 tablespoons unsalted butter Divided
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups low-sodium vegetable broth Start with 1 1/2 cups; add remaining 1/2 cup as needed
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
- Bring the oven to 350°F. Butter a 2-quart baking dish using 1 teaspoon taken from the measured butter.
- Use the rest of the butter to soften onion and celery in a skillet for 6–8 minutes over medium heat.
- Combine cranberries and pecans with dried bread and softened vegetables. Distribute the thyme, sage, pepper, and salt through the bowl.
- Moisten with 1½ cups broth, wait 2 minutes, and assess the cubes. Add up to ½ cup more in small increments if the interiors remain dry; avoid standing liquid.
- Spoon loosely into the dish, cover with foil, and bake 20 minutes. Uncover for another 15–20 minutes, checking that the middle is 165°F. Shield the top again if necessary.
- Allow a 5-minute rest and serve by the spoonful.
Notes
Start with fully dried bread; time for drying fresh bread is not included. The 2 cups broth is a maximum starting allowance, with only 1½ cups added initially. Bake separately from poultry and reheat leftovers to 165°F.