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Cranberry Walnut Stuffing

Prep Time:

40 minutes

Cook Time:

60 minutes


12 servings


  • 4 tablespoons unsalted butter, plus more for greasing

  • 1 (1-pound) day-old rustic bread loaf, torn into 1 1/2-inch pieces (about 10 cups)

  • .50 cup red wine vinegar

  • .50 cup granulated sugar

  • 1 ¼ cups sweetened dried cranberries (5 1/4 ounces)

  • 2 tablespoons olive oil

  • 1 pound sweet Italian pork sausage, casings removed

  • 1 large (12 ounces) yellow onion, chopped (about 2 1/4 cups)

  • 1.50 cups chopped celery (from 4 large celery stalks)

  • 2 tablespoons chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons minced garlic (from 2 small garlic cloves)

  • ¾ cup (6 ounces) dry white wine

  • 1 ¼ cups chopped walnuts, toasted

  • ⅓ cup chopped fresh flat-leaf parsley, plus more for garnish

  • 2 large eggs

  • 3 cups lower-sodium chicken broth

  • ¾ teaspoon kosher salt

  • .50 teaspoon black pepper


  • Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with butter; set aside. Spread bread pieces in a single layer on a large baking sheet. Bake in preheated oven until light golden and dry, about 15 minutes, stirring halfway through bake time. Transfer bread to a large bowl; set aside. Increase oven temperature to 375°F.

  • While bread bakes, cook vinegar and sugar in a small saucepan over medium-high, stirring occasionally to dissolve sugar, until mixture comes to a boil. Add cranberries and return to a simmer over medium-high. Remove from heat. Let stand until ready to use, about 20 minutes.

  • Heat oil in a large skillet over medium-high. Add sausage; cook, stirring occasionally and breaking up meat using a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, remove sausage from skillet and set aside. Do not wipe skillet clean.

  • Add butter to skillet, and melt over medium-high. Add onion and celery; cook, stirring often, until vegetables are tender, about 8 minutes. Add sage, thyme, and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in wine; cook, undisturbed, until almost evaporated, about 1 minute, 30 seconds. Remove from heat.

  • Drain rehydrated cranberries. Add drained cranberries, cooked sausage, onion mixture, walnuts, and parsley to bread in large bowl; toss to combine. Whisk together eggs, broth, salt, and pepper in a medium bowl. Pour egg mixture over bread mixture; toss thoroughly until bread soaks up all liquid.

  • Transfer stuffing mixture to prepared baking dish and cover with aluminum foil. Bake at 375°F for 30 minutes. Remove foil. Bake until stuffing top is light golden and crisp, 15 to 20 minutes. Garnish with additional parsley, and serve.

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