The holiday season is upon us! That’s kind of an awkward way to start this post, but I just didn’t know how, or where, to begin. First of all, I can’t believe we’re less than a week away from December. December! I can hardly believe it, but I’m thrilled the holidays are coming up, and I’m looking forward to next week when I’ll start making my home a little more festive.
For now though, I’m looking forward to Thanksgiving weekend, as we’ve been invited to dinner at a friend’s house. It’s a potluck affair, and we’ll be bringing potatoes, brussels sprouts and stuffing. Now, stuffing isn’t something I usually make, but when I do this is the recipe I use. It’s a hodge-podge of about four different recipes, and it came about partly because of my obsession with all things sage and cranberry at this time of year. R eats it straight out of the pan with a spoon, so I get the feeling I’m doing something right.
If you haven’t decided on how to make your stuffing yet this year, I urge you to try this one; it’s the perfect mix of crunchy, nutty, sweet, tart, and rich, and it looks gorgeous too. Happy Thanksgiving!
- 1 loaf of crusty country bread (I used walnut bread), sliced into 1” cubes
- approximately 700 g or 8 cups
- 75 ml / ⅓ cup olive oil
- 1 tbsp Maldon salt
- 1 tbsp soft brown sugar
- 500 g / 4 cups brown onions, coarsely chopped (½” cubes)
- 200 g / 2 cups walnuts, lightly toasted and coarsely chopped
- 150 g / 1 cup dry cranberries
- 1 large handful of sage, roughly chopped
- 3 large eggs
- 750 ml / 3 cups vegetable stock (room temperature)
- 4 cloves of garlic, grated
- Preheat your oven to 200°C / 400°F. Place the bread on a large baking tray (or two smaller ones) in a single layer, and toast in the center rack until dry and golden, 10-15 minutes. Place in a large bowl.
- In a large frying pan, place the olive oil, onions, salt, and sugar, and cook until soft and golden brown, and about half in volume (about 20 minutes). Just before turning off the heat add the walnuts, cranberries, and sage and mix. Allow this to cool slightly (in the pan) then mix with the bread.
- In another bowl, whish together the eggs. Slowly add the vegetable stock while whisking, and finally add the garlic. Season with salt and pepper and pour over the bread mixture, one cup at a time while gently mixing it with your hands (or a large spoon) until the liquid is fully absorbed.
- Place the stuffing in a large (or two small) greased baking dish (I used olive oil but you could use butter) and bake for 30 minutes or until golden brown on top.
- If you’re using this stuffing for the turkey, just follow all of the steps except for the final bake. For easy assembly on Thanksgiving Day, measure out your ingredients and prep the bread and onions a day or two before. This means all you have to do is a little bit of mixing and the final bake. I don’t use butter in this recipe, but it works well. For extra-decadent stuffing, put little knobs of butter over the stuffing 5 minutes before it’s due out of the oven.