Stuffing or dressing is always a holiday favorite, and this savory-tart variation is the perfect balance of herbaceous flavor. The base for this delicious cranberry sage stuffing is a mix of day-old French or Italian bread and premade cornbread combined with fresh sage, chopped celery, onions, whipped egg, and the tart, chewy texture of dried cranberries baked to perfection. I garnish it with fried sage for a beautiful holiday flair and accompany the meal with a lovely fruity white wine.
Happy holiday feasting!
Cranberry Sage Stuffing with Fried Sage Leaves
Stuffing or dressing is always a holiday favorite, and this savory-tart variation is the perfect balance of herbaceous flavor.
Type: Main Course
Keywords: Holiday, Stuffing, Dressing, Turkey
Recipe Yield: 8 Servings
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 1 Hour
- 5 cups, day-old French or Italian bread cut into bite sized chunks
- 3 cups, prepared cornbread store-bought or day-old
- 1 cup, chopped onion
- 1 cup, chopped celery
- 2 tbsp, finely chopped sage
- 2 sprigs, fresh sage leaves (for frying)
- 1 egg, beaten
- 1 cup, dried cranberries
- 3 ½ cups, chicken stock
- ⅓ cup, melted butter
- 1 teaspoon, garlic salt
- ½ teaspoon, salt, and fresh ground pepper
- cooking spray
- 2 tbsp, vegetable oil
Cranberry Sage Stuffing with Fried Sage Leaves:
- Pre-heat oven to 375F.
- Using your hands, pull the bread apart into bite-sized chunks.
- In a large bowl, combine bread with roughly chopped cornbread.
- Chop onion, celery, and one package of sage. Add to bread mixture.
- Add egg, cranberries, chicken stock, and seasonings. Stir to combine.
- The mixture should resemble a very thick pancake batter.
- Prepare a deep baking dish with cooking spray or butter. Pour the bread mixture into the prepared baking dish. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for five minutes longer to brown the top.
- Remove sage leaves from stems. Discard the stems. Heat vegetable oil in a small frying pan. Fast fry the sage leaves (30 seconds) turning once or twice. Remove sage leaves to a paper towel-lined plate to drain. Garnish stuffing with friend sage leaves.
- Great for a holiday turkey.