Follow these steps for perfect results
butter
melted
onion
diced
celery
diced
salt
cranberries
pecans
pieces
fresh sage
minced
day old bread
cut into 1-inch cubes
chicken stock
Melt butter in a large saute pan or stockpot over medium-high heat.
Saute diced onions and celery until translucent.
Add salt, cranberries, pecans, and minced fresh sage to the pan.
Stir in the day-old bread cubes.
Pour in chicken stock, ensuring the bread is moist but not saturated (adjust amount as needed).
Stir to incorporate all ingredients.
Stuff the turkey or bake covered for 55 minutes at 375°F.
Uncover for the last 10 minutes of baking to allow the top to brown.
Expert advice for the best results
Use a variety of breads for a more complex texture.
Toast the bread cubes before adding them to the mixture to prevent sogginess.
Add dried cranberries for a more intense cranberry flavor.
Adjust the amount of chicken stock based on the dryness of the bread.
Everything you need to know before you start
20 minutes
Can be prepared a day ahead and refrigerated.
Serve warm in a serving dish. Garnish with fresh sage leaves or extra cranberries.
Serve as a side dish with roasted turkey or chicken.
Serve with gravy.
Earthy and fruity notes complement the stuffing.
Malty and balanced, pairs well with savory dishes.
Discover the story behind this recipe
Traditional Thanksgiving side dish
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