| Portions |
|---|
| 8 |
Ingredients
- 6 cups torn white bread*
- 4 tablespoons butter
- 1 medium red onion, diced
- 2 stalks celery, diced
- 1 cinnamon stick
- 1 ½ tablespoons finely chopped sage
- Salt & pepper
- 2 garlic cloves, minced
- ¼ cup dried cranberries, roughly chopped
- 4 dried figs, finely diced
- 2 tablespoons grainy Dijon mustard
- ½ cup dry white wine
- ½ cup fresh or frozen cranberries
- ½–1 cup roughly chopped pecans, divided
- 1–1 ½ cups low sodium chicken or vegetable broth
- 1 egg, lightly beaten
Directions
- The night before you are going to make the stuffing, spread the torn bread out onto a large rimmed sheet pan and leave it out on the counter to stale overnight.
- Heat the oven to 325ºF.
- In a large sauté pan over medium heat, melt the butter, add in the onion, celery, cinnamon stick, and sage, and season with salt and pepper. Cook, stirring frequently, until the onion and celery are tender, about 5 minutes. Add in the garlic, dried cranberries, and figs and continue to cook for about 1 minute. Stir in the Dijon mustard and deglaze the pan with the white wine, scaping any brown bits off the bottom of the pan and allowing the wine to reduce by half. Stir in the cranberries and pecans and remove from the heat. Allow to cool to room temperature.
- Transfer the stale bread to a large mixing bowl and add in the cooled mixture along with 1 cup of broth and the egg. Season with salt and pepper and mix well to combine, adding more liquid if needed to moisten the bread. Transfer the stuffing to a large greased casserole dish (technically, since we’re not “stuffing” anything, this would be considered “dressing” but to each their own!).
- Bake the stuffing for 45 minutes to 1 hour or until golden and set. Serve immediately or cool to room temperature and store in the fridge for up to 2 days before covering and reheating in the oven.
*If you can find something labeled “stuffing bread” or “stuffing loaf” at your grocery story, give that a try for this recipe. It’s a Berg family staple.