Baked Stuffing Supreme With Parmesan Cranberries and Pine Nuts

READY IN: 2hrs
SERVES: 10-12




  • Set oven to 400°F.
  • Spray one or two large baking sheets with nonstick cooking spray.
  • Place half of the bread in a large bowl.
  • Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
  • Spread the bread cubes on prepared baking sheet in a single layer.
  • Bake for about 8-10 minutes or until golden brown.
  • Repeat with remaining bread cubes.
  • Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
  • In a large pot melt 1/4 cup butter over medium-high heat.
  • Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
  • Add in chopped garlic, rosemary and oregano; stir for 1 minute.
  • Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
  • Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
  • Season with salt and lots of black pepper to taste.
  • Mix in the eggs and toss with a wooden spoon.
  • Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
  • Set oven to 350°F.
  • Butter an EXTRA large glass baking pan (large enough to hold the mixture).
  • Transfer the stuffing to baking dish.
  • Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
  • Cover with buttered foil and bake for about 40 minutes.
  • Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
  • Delicious!