Ingredients:
1 loaf of day-old bread, cubed (about 8 cups)
1 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup butter, melted
1 small onion, finely chopped
2 celery stalks, chopped
2 1/2 cups chicken or vegetable broth
1 tsp dried sage
1 tsp dried thyme
1 tsp rosemary, chopped
Salt and pepper to taste
Fresh rosemary for garnish
Directions:
Preheat oven: Preheat your oven to 350°F (175°C). Grease a large baking dish.
Sauté vegetables: In a skillet, melt 2 tbsp of the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Combine ingredients: In a large bowl, mix the cubed bread, cranberries, walnuts, sage, thyme, and rosemary. Add the sautéed vegetables and mix well.
Add broth: Gradually pour in the chicken or vegetable broth, stirring until the bread is moist but not soggy. Season with salt and pepper.
Bake: Transfer the stuffing mixture to the prepared baking dish. Drizzle with the remaining melted butter. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
Serve: Garnish with fresh rosemary and serve warm.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8
Calories: 300 kcal per serving
