Print

Perfect Cranberry Orange Sourdough Stuffing Recipe

cranberry orange sourdough stuffing - featured image
Print Recipe

This tangy sourdough stuffing with tart cranberries and bright citrus is a show-stopping holiday side dish that started as a last-minute experiment but became a family favorite.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 12 cups when cubed)
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery ribs, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1½ cups fresh or frozen cranberries
  • 1 large orange (zest and juice)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, minced
  • 2½ cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg

Instructions

  1. Prep the bread: Cut sourdough into ¾-inch cubes. Spread on a baking sheet and dry out overnight, or bake at 300°F for 15-20 minutes until dry but not toasted.
  2. Cook the aromatics: In a large skillet, melt butter with olive oil over medium heat. Add onion and celery, cook 6-8 minutes until soft and translucent. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
  3. Prepare the fruit: Zest the orange and set zest aside. Juice the orange into a small bowl. Rinse fresh cranberries or measure frozen ones straight from the bag.
  4. Combine everything: In a large mixing bowl, combine dried bread cubes, cooked onion mixture, cranberries, orange zest, and all fresh herbs. Toss gently with your hands to distribute evenly.
  5. Add the liquid: In a separate bowl, whisk together broth, orange juice, beaten egg, salt, pepper, and nutmeg. Pour slowly over bread mixture, tossing gently. Let sit 5 minutes for bread to absorb liquid. Add more broth if needed.
  6. Bake: Preheat oven to 375°F. Transfer stuffing to a greased 9×13-inch baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 20-25 minutes more until top is golden brown and crispy. Let rest 5-10 minutes before serving.

Notes

For best texture, use day-old or slightly stale sourdough. Do not over-soak the bread; it should be moist but still hold its shape. Fresh herbs make a significant difference. The stuffing can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cranberry orange sourdough stuffing, Thanksgiving stuffing, sourdough stuffing, holiday side dish, cranberry stuffing

Find it online: https://tastytuck.com/perfect-cranberry-orange-sourdough-stuffing-recipe/