Baked Stuffing Supreme With Parmesan Cranberries An

Name: Baked Stuffing Supreme With Parmesan Cranberries And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups); 1/2 cup olive oil; 1/2 cup grated parmesan cheese (or to taste); 1/4 cup butter; 2 large onions, coarsely chopped; 4 cups celery, coarsely chopped; 2 large red bell peppers, seeded and coarsely chopped; 2 tablespoons chopped fresh garlic; 1 tablespoon fresh rosemary (can use dried); 1 tablespoon dried oregano; 1 1/2 cups dried cranberries (or use dark raisins in place of cranberries); 1 cup pine nuts, toasted; 1/2 cup chopped fresh basil; 1 1/4 cups grated parmesan cheese; 4 large eggs, slightly beaten; 3/4 cup chicken broth (might use more); salt and pepper; 1/4 cup melted butter; grated parmesan cheese

Servings: persons

2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups)
1/2 cup olive oil
1/2 cup grated parmesan cheese (or to taste)
1/4 cup butter
2 large onions, coarsely chopped
4 cups celery, coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
2 tablespoons chopped fresh garlic
1 tablespoon fresh rosemary (can use dried)
1 tablespoon dried oregano
1 1/2 cups dried cranberries (or use dark raisins in place of cranberries)
1 cup pine nuts, toasted
1/2 cup chopped fresh basil
1 1/4 cups grated parmesan cheese
4 large eggs, slightly beaten
3/4 cup chicken broth (might use more)
salt and pepper
1/4 cup melted butter
grated parmesan cheese

1
Set oven to 400u00b0F.
2
Spray one or two large baking sheets with nonstick cooking spray.
3
Place half of the bread in a large bowl.
4
Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
5
Spread the bread cubes on prepared baking sheet in a single layer.
6
Bake for about 8-10 minutes or until golden brown.
7
Repeat with remaining bread cubes.
8
Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
9
In a large pot melt 1/4 cup butter over medium-high heat.
10
Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
11
Add in chopped garlic, rosemary and oregano; stir for 1 minute.
12
Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
13
Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
14
Season with salt and lots of black pepper to taste.
15
Mix in the eggs and toss with a wooden spoon.
16
Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
17
Set oven to 350u00b0F.
18
Butter an EXTRA large glass baking pan (large enough to hold the mixture).
19
Transfer the stuffing to baking dish.
20
Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
21
Cover with buttered foil and bake for about 40 minutes.
22
Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
23
Delicious!

1385

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups), 1/2 cup olive oil, 1/2 cup grated parmesan cheese (or to taste), 1/4 cup butter, and more.

Yes, Baked Stuffing Supreme With Parmesan Cranberries And Pine Nuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffing Supreme With Parmesan Cranberries And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions