The Starving Chef Recipe: Classic Cranberry Stuffing

By Felicia Vargo, The Starving Chef

’Tis the season for tradition. My favorite part about the holidays is the stuffing, hands down—the more I can stuff into my face, the better!

Classic Cranberry Stuffing

Prep time: 1 hour
Cook Time: 1 hour

Makes 8-10 servings

Ingredients

24 oz bread cubes
4 C chicken broth
1 C onion broth (can substitute chicken broth)
1 C celery, chopped
1 C onion, chopped
1 C carrots, chopped
1 C cranberries
2 sprigs fresh rosemary, stems removed
2 sprigs fresh sage, chopped
2 eggs
2 T butter, melted
10+ T butter, sliced into pats

Here’s How

1. Pour the bread cubes into a large bowl. Pour the broth over the bread cubes and let soak for one hour.
2. Use a food processor to chop and blend the cranberries, celery, onion and carrots, along with the rosemary and sage.
3. Melt two tablespoons of butter in a skillet over medium-high heat. Add the cranberry and vegetable mix to the skillet and sauté until the celery has turned a bright green and the onions are just beginning to soften, about 5-8 minutes. Remove from the heat.
4. Whisk the eggs in a small bowl, then add to the bowl with the soaking bread cubes and stir gently. Fold in the sautéed vegetables.
5. Preheat the oven to 350°F. Grease a baking dish lightly with cooking spray. Use an ice cream scoop or large spoon to create individual mounds of stuffing, enough to fill the entire tray. It’s okay if the scoops overlap slightly. Place a single pat of butter on top of each mound of stuffing.
6. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook for an additional 15-20 minutes or until the top of the stuffing is golden brown.
7. Remove from the oven and tent with foil until ready to serve. Serve with your favorite Thanksgiving dishes.

Happy Holidays!

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