The Story & Intro
Hi, I’m Marilyn, 38, from the sun-soaked island of Crete. Growing up, holidays were magical in my grandmother’s kitchen the smell of fresh bread, spices, and roasted vegetables would fill the air. One dish that always stole the show was her cranberry walnut stuffing.
She’d carefully toast walnuts, mix them with tart cranberries, and fold in buttery bread cubes with just the right amount of herbs. The result was a perfect balance of sweet, nutty, and savory flavors. Every bite felt like a warm hug the kind that makes a house feel like a home.
Now, I love sharing this cranberry walnut stuffing recipe because it’s easy, festive, and bursting with flavor. Whether you’re making it for Thanksgiving, Christmas, or a cozy family dinner, it’s always a crowd-pleaser. This stuffing is my way of bringing a little Cretan love and tradition to your table and it’s easier than you think!
What I adore about this recipe is how versatile it is. You can serve it as a side dish, stuff your favorite bird, or even bake it as a casserole. The cranberries add a sweet-tart pop, the walnuts give a satisfying crunch, and the herbs tie everything together. Each bite tells a story of home, family, and joy and that’s exactly what cooking should be about.
Ingredients
- 8 cups cubed day-old bread (white, whole wheat, or a mix)
- 1 cup dried cranberries
- 1 cup chopped walnuts, toasted
- 1 medium onion, finely chopped
- 3 celery stalks, diced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- 2 tsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 large egg, beaten
Step-by-Step Instructions
- Prep the Bread and Nuts
Cube the bread into 1-inch pieces and leave it out to dry slightly if it’s not day-old. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Set aside. - Cook the Aromatics
In a large skillet, heat butter and olive oil over medium heat. Add onion and celery and sauté for 5–6 minutes, until softened and fragrant. - Combine Ingredients
In a large mixing bowl, combine bread cubes, sautéed onion and celery, cranberries, walnuts, thyme, rosemary, salt, and pepper. Pour in the broth gradually, stirring gently until the bread is moist but not soggy. - Add the Egg
Beat the egg and fold it into the mixture. This helps bind the stuffing while baking. - Bake the Stuffing
Preheat oven to 350°F (175°C). Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until the top is golden brown and slightly crisp. - Serve and Enjoy
Let it cool for a few minutes before serving. This stuffing pairs beautifully with roast turkey, chicken, or even as a standalone vegetarian dish.
Serving Suggestions
- As a side dish with turkey or chicken 🍗
- Stuffed into bell peppers for a vegetarian twist 🌶️
- Topped with extra toasted walnuts for crunch 🥜
- Paired with a drizzle of pan gravy for festive dinners 🍽️
Tips for Perfect Cranberry Walnut Stuffing 🥄
- Use day-old bread it soaks up the broth without becoming mushy.
- Toast the walnuts for extra flavor and crunch.
- Adjust the herbs according to taste; fresh thyme and rosemary work beautifully.
- If you prefer a sweeter stuffing, add a touch of maple syrup or honey.
- Bake uncovered at the end for a golden, crispy top.
Recipe Card 🍂
⏱️ Time
Prep: 15 min
Cook: 40 min
Total: 55 min
🧂 Ingredients
- 8 cups cubed bread
- 1 cup dried cranberries
- 1 cup walnuts, toasted
- 1 onion, chopped
- 3 celery stalks, diced
- 3 tbsp butter
- 2 tbsp olive oil
- 2 cups broth
- 2 tsp thyme
- 1 tsp rosemary
- ½ tsp salt & pepper
- 1 egg, beaten
👩🍳 Instructions
1️⃣ Toast walnuts.
2️⃣ Sauté onion and celery in butter + oil.
3️⃣ Mix bread, cranberries, nuts, herbs, and sautéed veggies.
4️⃣ Add broth gradually, fold in egg.
5️⃣ Bake at 350°F covered 25 min, uncovered 15 min.
📝 Note
Use day-old bread to prevent sogginess. Toasting walnuts enhances flavor.
🍽️ Nutrition (per serving)
Calories: 250 | Fat: 12g | Carbs: 30g | Protein: 6g | Fiber: 3g
Short 100-Word Story + Recipe Version
Hi, I’m Marilyn from Crete! My grandmother’s cranberry walnut stuffing always made the holidays magical. Sweet cranberries, crunchy toasted walnuts, and buttery bread infused with herbs make this dish unforgettable.
To make it: cube 8 cups of bread, toast 1 cup walnuts, sauté onion and celery in butter, then mix everything with cranberries, herbs, broth, and 1 beaten egg. Bake at 350°F for 40 minutes, covered then uncovered. It’s festive, cozy, and full of flavor perfect for holiday dinners or any special family meal. Every bite is a warm hug from my kitchen to yours! 🍂💛
Conclusion
Cranberry walnut stuffing is more than a side dish it’s a celebration of flavors, textures, and memories. Each bite brings together sweet, savory, and nutty notes, perfect for family gatherings or a comforting weeknight dinner. Cooking this recipe reminds me of my Cretan roots and the joy of sharing food with loved ones.
Whether you bake it as a standalone dish or stuff it into poultry, this cranberry walnut stuffing will fill your kitchen with warmth and happiness. It’s simple, elegant, and guaranteed to impress anyone at your table. 🍁