Holiday Supper Stuffing Recipe

Name: Holiday Supper Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did); ¼ cup butter; 2 leeks, thinly sliced; 3 large celery ribs, with leaves, diced; 5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch); ¾ cup packed dried cranberries; ½ cup diced dried apricot; 1 cup chopped pecans or 1 cup walnuts; 1 tablespoon poultry seasoning; 1 teaspoon rosemary; 2 teaspoons thyme; 2 teaspoons fennel seeds; 1 cup white wine; 1 teaspoon kosher salt; ½ teaspoon ground pepper; ½ cup chopped fresh parsley; 2 large eggs, lightly beaten; 2 ½ cups low sodium chicken broth

Servings: persons

24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did)
¼ cup butter
2 leeks, thinly sliced
3 large celery ribs, with leaves, diced
5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
¾ cup packed dried cranberries
½ cup diced dried apricot
1 cup chopped pecans or 1 cup walnuts
1 tablespoon poultry seasoning
1 teaspoon rosemary
2 teaspoons thyme
2 teaspoons fennel seeds
1 cup white wine
1 teaspoon kosher salt
½ teaspoon ground pepper
½ cup chopped fresh parsley
2 large eggs, lightly beaten
2 ½ cups low sodium chicken broth

1
Preheat oven to 400F degrees and butter a 4-qt casserole dish.
2
Place bread cubes in a bowl and set aside.
3
In a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
4
Add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed.
5
Cook, stirring, 1 minute.
6
Stir in the wine and bring to a boil.
7
Cook until reduced by half.
8
Pour into the bread mixture and add salt and pepper.
9
Add parsley, and eggs, stir to combine.
10
Add broth in two additions, stirring until absorbed after each addition.
11
Season generously with salt and pepper and transfer stuffing to dish.
12
Bake on middle rack until deep golden brown on top, 25 to 30 minutes.
13
Let sit 5 minutes before serving.

825

kcal

Calories

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. You can leave the crust on if you like, we did), ¼ cup butter, 2 leeks, thinly sliced, 3 large celery ribs, with leaves, diced, and more.

Yes, Holiday Supper Stuffing 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!

Holiday Supper Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions