Cranberry Pecan Stuffing

Here’s a perfect stuffing recipe to serve with your next turkey. Cranberries, pecans, onions and celery are tossed with dried bread cubes, then topped with broth and baked until golden brown.

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Baking Time: 35 minutes

Preparation Time:

Cooking Time:

Serves: 8 to 10

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  • 1/4 cup (50 mL) butter or vegetable oil
  • 2 Ontario Onions, chopped
  • 3/4 cup (175 mL) chopped Ontario Celery
  • 1 clove Ontario Garlic, minced
  • 8 cups (2 L) preferably day-old bread cubes (1/2-inch/2 cm)
  • 1 cup (250 mL) pecan pieces, toasted
  • 1 cup (250 mL) Ontario Cranberries, coarsely chopped
  • 1/3 cup (75 mL chopped fresh Ontario Parsley
  • 1 tbsp (15 mL) each chopped fresh Ontario Sage and Summer Savoury
  • 1/4 cup (50 mL) sodium-reduced chicken broth


In large nonstick skillet; melt butter over medium heat. Add onions and celery; cook stirring often until softened, about 6 minutes. Stir in garlic; cook 1 minute. Stir in bread cubes and toss to coat well. Remove from heat; stir in pecans, cranberries, parsley, sage and savoury. Stir in broth to lightly moisten bread.

Transfer mixture to lightly greased 10-cup (2.5 L) oven-safe dish. Cover tightly with foil or lid. Bake 25 to 30 minutes. Uncover and cook an additional 5 minutes until golden brown.