Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Begin by finely chopping the onion, celery, and cremini mushrooms. Set aside for the next step.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery, sautéing for about 5–7 minutes.
- Now, add the chopped mushrooms to the skillet and cook for an additional 5–7 minutes.
- Stir in the dried cranberries, chopped walnuts, sage, thyme, poultry seasoning, salt, and black pepper. Cook for 1–2 minutes.
- Remove the skillet from heat and let the vegetable mixture cool slightly for about 10 minutes.
- While the vegetable mixture cools, cut the day-old bread into 1-inch cubes and let them air out.
- In a large mixing bowl, combine the cooled vegetable mixture with the cubed bread.
- In a separate bowl, whisk together the two large eggs and the melted butter.
- Pour the egg mixture evenly over the bread and vegetable mixture, gently tossing it all together.
- Transfer the stuffing mixture to a greased baking dish, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 45–60 minutes.
- Once baked to perfection, remove the stuffing from the oven and let it rest for about 10 minutes.
Nutrition
Notes
For an extra crispy top, broil the stuffing for the last few minutes. Adjust seasoning in the mixture before baking for enhanced flavor.