Tart cranberry stuffing is an easy way to add something gorgeously festive to the table this holiday season. The pop of tart cranberries with the warm flavors of orange and ginger really make this a show-stopping dish and it will make any meal extra amazing!
The Taste of the Season
Pair with with a warm oven roasted turkey or a perfectly seared beef tenderloin. Whatever you choose for your meal, make it complete with this tart cranberry stuffing. Find the balance between the soft, creamy, buttery dishes with this sharp tartness of cranberries. It’s the ideal match made in heaven.
Classic Tried & True Ingredients
Dry ginger, orange and cranberries are the trio that never lets your down. Warm, spicy, sweet and tart make the dish irresistible.
To get ready for stuffing, get a loaf bread, I used a normal soft white bread from the commercial bread aisle at the grocery store. Cut it into about 1/4 cubes and lay it out on the sheet pan overnight to allow it to air dry into stale hard pieces. This will allow it to soak up the ingredients and bake without getting mushy.
Onion and celery are classics.
And don’t forget kosher salt. Salt is the key ingredient to bring out all of the flavors, don’t be shy, if the dish is dull add another pinch of salt to wake it up.
Tart Cranberry Stuffing
Ingredients
- 16 oz Bread cubed & stale, see blog notes
- 1 TBSP Butter
- 1 cup Onion diced
- 1 cup Celery diced, about 3 stalks
- 1 TBSP Dry Thyme
- 1 Orange -zested
- 1 TBSP Fresh Orange Juice
- 16 oz Fresh Cranberries
- 2½ Cups Chicken Stock substitute Vegetable
- 2 tsp Dry Ginger
- ¼ tsp Salt
Instructions
- Preheat the oven to 400 degrees.
- Over medium heat in an oven safe pan, melt butter and add in the onion, celery and thyme. Cook until they are soft, translucent and fragrant, about 3 minutes.1 TBSP Butter, 1 cup Onion, 1 cup Celery, 1 TBSP Dry Thyme
- Add in the orange zest and juice.1 Orange -zested, 1 TBSP Fresh Orange Juice
- Add in cranberries and stock. Cook over medium heat, until the cranberries start to pop about 3-5 minutes.16 oz Fresh Cranberries, 2½ Cups Chicken Stock
- Add in the prepared stale bread, sprinkle on the ginger and salt. Carefully stir to combine all of the ingredients.16 oz Bread, 2 tsp Dry Ginger, ¼ tsp Salt
- Bake 400F for 20 minutes. Fluff, bring the bottom stuffing to the top and bake for another 5 minutes.
