Cranberry-Pecan Stuffing

READY IN: 1hr 5mins
Recipe by Amy Martin KV

I found this recipe in Every Day With Rachael Ray, and made several modifications.

Top Review by Sydney Mike

When making it I cut this recipe in half (4 of us at the table when this was served) & followed the recipe right on down! Definitely full of very satisfying flavor ~ loved the cranberries & nuts in it ~ but when I make it again, I'd like to cut back on the amount of liquid used because, I much prefer stuffing with a bit less moisture! Still, your recipe is well-worth 5 stars! Thanks for posting it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. Preheat oven to 350°G.
  2. Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain.
  3. Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking.
  4. Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid).
  5. Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.

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