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Cranberry and Sage Stuffing
Credit:
Mikkel Vang
Recipe Summary
prep: 25 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
1 stick unsalted butter, plus more, softened, for dish
1 loaf country-style white sandwich bread (about 1 1/2 pounds), such as Arnold’s
1 large onion, coarsely chopped (3 cups)
5 celery stalks, ribs coarsely chopped (2 1/2 cups), leaves reserved for serving
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh sage leaves
Cook's Notes
If you are using some of the stuffing for the turkey-breast roulade recipe, then use a smaller dish to bake the remaining bread mixture (1-to-2-quarts).You can toast and cut the bread up to three days ahead and store it in an airtight container at room temperature. The stuffing can be prepared through the second step a day ahead, and baked the day of.
Gallery
Cranberry and Sage Stuffing
Credit:
Mikkel Vang
Recipe Summary
prep: 25 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Gallery
Cranberry and Sage Stuffing
Credit:
Mikkel Vang
Cranberry and Sage Stuffing
Credit:
Mikkel Vang
Cranberry and Sage Stuffing
Recipe Summary
prep: 25 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 25 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
prep: 25 mins
total: 2 hrs 20 mins
prep:
25 mins
total:
2 hrs 20 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 1 stick unsalted butter, plus more, softened, for dish
- 1 loaf country-style white sandwich bread (about 1 1/2 pounds), such as Arnold’s
- 1 large onion, coarsely chopped (3 cups)
- 5 celery stalks, ribs coarsely chopped (2 1/2 cups), leaves reserved for serving
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped fresh sage leaves
Directions
Preheat oven to 350°F. Brush a 2-to-3-quart dish (see cook’s note). Shingle bread on a rimmed baking sheet in a single overlapping layer. Bake, flipping once, until golden and very dry, 25 to 30 minutes. When cool enough to handle, cut into approximately 1-inch pieces; transfer to a large bowl.
Increase oven temperature to 425°F. Heat butter in a large skillet over medium. When it melts and foam subsides, add onion and celery; season generously with salt and pepper. Cook, stirring occasionally, until vegetables are tender but no color has developed, 10 to 12 minutes. Stir in fresh and dried herbs and cook just until fragrant, about 30 seconds. Transfer to bowl with bread mixture, along with cranberries and 1 cup stock. Season and toss to combine. Whisk remaining 1/2 cup stock with eggs. Pour over bread mixture and gently stir to combine. Reserve 3 cups stuffing for turkey-breast roulade, and transfer remainder to prepared dish. Cover with parchment-lined foil.
Bake 30 minutes; uncover and reduce temperature to 350°F. Continue baking until top is crisp and golden brown, 25 to 30 minutes more. Let cool at least 10 minutes or, loosely covered, up to 30 minutes. Top with celery leaves; serve.
Cook's Notes
If you are using some of the stuffing for the turkey-breast roulade recipe, then use a smaller dish to bake the remaining bread mixture (1-to-2-quarts).You can toast and cut the bread up to three days ahead and store it in an airtight container at room temperature. The stuffing can be prepared through the second step a day ahead, and baked the day of.
Cook’s Notes
If you are using some of the stuffing for the turkey-breast roulade recipe, then use a smaller dish to bake the remaining bread mixture (1-to-2-quarts).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cranberry and Sage Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry and Sage Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
