Description
Walnuts and cranberries add crunch and a bit of sweetness to a simple stuffing recipe that's perfect not just for Thanksgiving, but any dinner shared with family and friends.
Ingredients
Units
Scale
- 1 stick unsalted butter
- 1 medium onion
- 2 stalks celery
- 2 carrots
- 1/2 teaspoon kosher salt
- 1 package, about 5 cups, of stuffing mix (your favorite variety)
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- a small bunch of fresh parsley
- 2 cups vegetable broth
- 1 egg, beaten
- Cooking spray or oil for greasing the pan
Instructions
- Preheat the oven to 375 degrees. In a large pan, melt the butter over low heat. As the butter melts, chop the onions, celery, and carrots into a small dice and add them to the pan when ready. Season with salt, increase the heat to medium-high and saute the vegetables for about 8 minutes or until tender.
- While the vegetables cook, chop the parsley. Stir the stuffing mix into the pan and toss to coat with the vegetables. Then, stir in the cranberries, walnuts, and parsley.
- Pour the broth over everything and gently toss to coat. At this point, taste the stuffing and see if you need more salt. The saltiness of your broth will determine this. When good, add the beaten egg and toss once more to mix it in.
- Grease your muffin tin or a casserole dish with cooking spray or oil. Then, scoop and lightly pack the stuffing into the pan with a large spoon.
- Bake the stuffing for 20-25 minutes until the top is browned and crispy. Serve warm or at room temperature.
Notes
You don't have to make this stuffing in a muffin tin, but it makes portioning and serving easier.
You can make this stuffing up to 2 days before serving and warm in the oven on the day of.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
