Hawaiian Bread Cranberry Pecan Stuffing
Cranberry pecan stuffing is a delightful twist on the classic holiday side dish, bringing together the flavors of sweet Hawaiian Bread, tart cranberries, crunchy pecans, and fresh herbs. This recipe is ideal for holiday gatherings, adding a sweet, nutty flavor and beautiful color that compliments roasted meats and other seasonal favorites. Whether you’re serving it for Thanksgiving or a cozy winter dinner, cranberry pecan stuffing is sure to impress.
Servings 10
Calories 141kcal
Ingredients
- 12 slices Hawaiian bread cut into small cubes
- 1/4 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 2 large eggs beaten
- 2 cups chicken stock (or more as needed)
- 2 tablespoons chopped parsley
Instructions
Prepare the Bread
- Preheat your oven to 300°F (150°C). Spread the Hawaiian bread cubes on a baking sheet in a single layer. Toast the bread in the oven for about 15–20 minutes, until the cubes are dry and lightly crisp. Set aside to cool.
Sauté the Aromatics
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook for about 5–7 minutes, or until they’re softened and translucent.
Add Herbs and Mix-ins
- Stir in the dried sage and thyme, cooking for an additional 1–2 minutes until the herbs are fragrant. Remove the skillet from heat.
- Add the dried cranberries and pecan halves, stirring to combine with the onion and celery mixture.
Combine Ingredients
- In a large mixing bowl, add the toasted bread cubes. Pour the sautéed vegetable and cranberry-pecan mixture over the bread.
- In a separate bowl, whisk together the beaten eggs and chicken stock. Pour this mixture over the bread mixture, and toss bread until combined, adding more stock if needed to ensure the bread is moistened but not soggy.
- Gently fold in the chopped parsley. Mix until everything is evenly coated and combined.
Bake the Stuffing
- Preheat the oven to 350°F (175°C). Transfer the stuffing mixture to a greased 9x13-inch baking dish.
- Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden and crispy.
Serve
- Remove from the oven and let the stuffing sit for a few minutes before serving. Garnish with extra parsley if desired.
- This cranberry pecan stuffing is sweet, savory, and a perfect holiday side! Enjoy!
Video
Notes
Choose the Right Bread
Use day-old or slightly stale bread like Hawaian, sourdough, French, or ciabatta for the best texture. Stale bread absorbs the flavors without becoming mushy.
Cube the bread and let it dry out on a baking sheet for a few hours or toast it lightly in the oven at 300°F for 15-20 minutes.
Sauté the Aromatics: Sauté onions, celery, and garlic in butter or olive oil before adding them to the stuffing. This softens them and brings out their natural sweetness, creating a more robust flavor base. Add Herbs: You can use Fresh sage, thyme, and rosemary to elevate the dish, giving it an earthy, holiday aroma. Chop them finely, but don’t overdo it – about 1 tablespoon of each (or to taste) should be enough. Other great substitutes: Butter Substitutes:
Olive Oil: For a dairy-free option, olive oil gives the stuffing a rich taste, though it’s lighter than butter.
Vegan Butter: If you need a dairy-free option while keeping the buttery flavor. Onion Substitutes:
Leeks: These offer a milder, sweeter flavor than onions and can enhance the stuffing’s depth.
Shallots: Add a slightly more delicate, sophisticated onion flavor.
Cranberry Substitutes:
Raisins: Add a mild sweetness similar to cranberries, but softer in texture.
Chopped Dried Apricots: These bring a tangy sweetness and chewiness to the stuffing.
Dried Cherries: Provide a similar tartness to cranberries but with a deeper flavor.
Each of these substitutions can bring a new element to the dish, allowing you to adjust the stuffing to match your menu or dietary needs. Enjoy experimenting!
Use day-old or slightly stale bread like Hawaian, sourdough, French, or ciabatta for the best texture. Stale bread absorbs the flavors without becoming mushy.
Cube the bread and let it dry out on a baking sheet for a few hours or toast it lightly in the oven at 300°F for 15-20 minutes.
Sauté the Aromatics: Sauté onions, celery, and garlic in butter or olive oil before adding them to the stuffing. This softens them and brings out their natural sweetness, creating a more robust flavor base. Add Herbs: You can use Fresh sage, thyme, and rosemary to elevate the dish, giving it an earthy, holiday aroma. Chop them finely, but don’t overdo it – about 1 tablespoon of each (or to taste) should be enough. Other great substitutes: Butter Substitutes:
Olive Oil: For a dairy-free option, olive oil gives the stuffing a rich taste, though it’s lighter than butter.
Vegan Butter: If you need a dairy-free option while keeping the buttery flavor. Onion Substitutes:
Leeks: These offer a milder, sweeter flavor than onions and can enhance the stuffing’s depth.
Shallots: Add a slightly more delicate, sophisticated onion flavor.
Cranberry Substitutes:
Raisins: Add a mild sweetness similar to cranberries, but softer in texture.
Chopped Dried Apricots: These bring a tangy sweetness and chewiness to the stuffing.
Dried Cherries: Provide a similar tartness to cranberries but with a deeper flavor.
Each of these substitutions can bring a new element to the dish, allowing you to adjust the stuffing to match your menu or dietary needs. Enjoy experimenting!
Nutrition
Calories: 141kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 132mg | Potassium: 145mg | Fiber: 1g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
