This Savory Cranberry Sage Turkey Stuffing is a delightful twist on a classic holiday favorite. With the perfect balance of tart cranberries and aromatic sage, it's a show-stopper that will elevate your festive table. Whether you're hosting a big family gathering or a small, cozy dinner, this stuffing is a must-try!
Sourdough bread gives this stuffing a delightful tang and chewy texture, making it a bit more exciting than your standard white bread. Unsalted butter is used for sautéing to give you full control over the saltiness of the dish. The trio of onion, celery, and garlic provides a flavorful aromatic base. Dried cranberries add a sweet-tart note that complements the savory elements beautifully. Fresh sage leaves and dried thyme infuse the stuffing with classic holiday aromas. A bit of salt and black pepper rounds out the seasoning, ensuring every bite is flavorful. Chicken broth keeps the stuffing moist, while eggs help bind everything together. Finally, a sprinkle of chopped parsley adds a fresh, vibrant finish.
This stuffing pairs wonderfully with a juicy roast turkey or a glazed ham. Serve it alongside some buttery mashed potatoes and a fresh green bean salad for a complete holiday feast. If you're feeling adventurous, try using it as a filling for stuffed mushrooms or bell peppers for an exciting appetizer.
First, preheat your oven to 350°F. While it's heating up, spread the cubed sourdough bread on a baking sheet. Pop the tray in for about 10 minutes to get them lightly toasted. This step helps them hold their shape and absorb all the delicious flavors you're about to add.
Next, in a large skillet, melt the butter over medium heat. Add in the chopped onions, diced celery, and minced garlic. Sauté them for about 8 minutes, until everything is soft and your kitchen smells amazing. Stir in the cranberries, chopped sage, thyme, salt, and pepper. This is where the stuffing starts to really come together.
In a large bowl, combine the toasted bread cubes with your fragrant sautéed mixture. Whisk together the chicken broth and eggs in a separate bowl, then pour it over the bread mixture. Toss in the chopped parsley and mix until everything is evenly moistened. You want every cube to soak up some of that liquid mixture.
Transfer everything to a greased 9x13 inch baking dish. Cover it with foil and bake for 30 minutes. Then, remove the foil and let it bake for another 15 minutes until the top is beautifully golden brown.
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