1 hr 25 mins
Pepper #2's Note:
I first had this stuffing 3 years ago at my sister-in-law's Thanksgiving dinner. It's flavorful and colorful and although it's technically "from scratch" I do take some shortcuts.
My Private Note
Units: US | Metric
- 2 cups pecans, chopped
- 1/4 cup unsalted butter (1 stick)
- 3 large onions, diced
- 3 stalks celery, diced
- 1/4 cup fresh oregano leaves, chopped
- prepared cornbread, crumbled (I used a box mix)
- 1 loaf day-old white bread, cut into 1-inch cubes
- 3 large eggs, lightly beaten
- 2 cups dried cranberries
- 1 cup coarsly chopped flat leaf parsley
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 quart chicken broth
- 1Preheat oven to 350 degrees.
- 2Spread pecans on a baking sheet and toast 10-12 minutes, tossing once. Set aside to cool.
- 3Melt 1/2 butter in a large skillet and saute onion and celery until softened.
- 4Add oregano and stir till combined and remove from heat.
- 5In a large bowl, combine onion mixture, pecans, cornbread, bread, eggs, cranberries, parsley, salt, black pepper, cayenne, and broth. Mix.
- 6Stuff turkey with stuffing. Or.
- 7If using a baking dish, coat dish using 1/2 of the remaining butter.
- 8Fill dish with stuffing.
- 9Use pats of the remaining butter on top of stuffing.
- 10Cover with aluminum foil.
- 11Bake at 375 degrees for 35 minutes.
- 12Remove foil and bake an additional 20 minutes or until golden.
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Nutritional Facts for Cranberry Stuffing
Serving Size: 1 (236 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 347.2
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 4.4 g
- Cholesterol 56.6 mg
- Sodium 1100.2 mg
- Total Carbohydrate 34.4 g
- Dietary Fiber 5.5 g
- Sugars 5.6 g
- Protein 9.4 g