Cranberry Sourdough Stuffing

This Cranberry Sourdough Stuffing adapted from ‘Charlie Trotter Cooks at Home’ is the most incredible stuffing recipe you will ever make! And yes, stuffing is the most important food on my Thanksgiving table! I discovered it 10 years ago, my first year living in Chicago. My husband and I were dating at the time and it was my first Thanksgiving on my own. We stayed in Chicago, thanks to the hospitality lifestyle of working on holidays, and I was determined to make a full Thanksgiving dinner for us. I discovered this recipe and decided to try it out, in the hopes it could become MY new Thanksgiving tradition. I absolutely could not get enough of it! It’s so simple, yet full of flavor with the mix of herbs (chives, sage, thyme, and parsley) and fresh cranberries. We both loved is so much that I had to make another batch to ensure we had the proper amount of stuffing for post-Thanksgiving leftover sandwiches! Since this first Thanksgiving 10 years ago this stuffing has made it to our table every single year since! I now prepare this stuffing in Chicago and transport it 250 miles to Detroit for Thanksgiving with the Earnshaws! I always get rave reviews and fabulous compliments on this recipe and it’s been requested year after year. I’m confident the loved ones gathered around your Thanksgiving table will love it just as much!

Charlie Trotter's Cranberry Sourdough Stuffing
Serves 8
A simple yet flavorful classic Thanksgiving stuffing recipe. This stuffing is made with fresh herbs (chives, sage, thyme, and parsley), sourdough bread, and fresh cranberries are folded into the stuffing before baking.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3/4 cup chopped onion
  2. 3/4 cup chopped celery
  3. 3/4 cup chopped carrot
  4. 1/2 cup butter
  5. 2 cups chicken stock
  6. 1 tablespoon chopped fresh sage
  7. 1 tablespoon chopped fresh chives
  8. 1 tablespoon chopped fresh thyme
  9. 1 tablespoon chopped fresh parsley
  10. 1 (1-pound) loaf day-old sourdough bread, diced
  11. 3/4 cup fresh cranberries
  12. Salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Cook the onion, celery, carrot, and butter in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent. Remove from the heat, add the chicken stock, sage, chives, thyme, and parsley, and stir well. Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed. Fold in the cranberries and season to taste with salt and pepper.
  3. Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.
Adapted from Charlie Trotter Cooks at Home
Adapted from Charlie Trotter Cooks at Home
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