This really is The Best Stuffing Recipe Ever. It’s full sweet cranberries and apricots, crunchy walnuts, mushrooms, onion, and celery. The veggies keep this stuffing perfect moist without ever becoming soggy. It’s our family’s go-to Thanksgiving and Christmas stuffing recipe!
- 4 cups white bread, cut into bite sized cubes (sub your favorite gluten-free bread, if needed)
- 1 onion, cut into 1 inch chunks
- 2 celery stalks, roughly chopped
- 1–1/2 cups mushrooms, sliced
- 1 cup of dried apricots, roughly chopped
- 1/2 cup of dried cranberries
- 1 cup of walnut halves
- 1/2 cup of pine nuts (or add more walnuts)
- 1/4 cup of olive oil
- 1–2 tablespoons poultry seasoning
To make the stuffing:
Combine all ingredients in a large bowl and toss to combine. That’s it, seriously!
To cook the stuffing:
1. Either stuff the cavity of the turkey before you roast it in your oven. Remember that a stuffed turkey will take a little longer to cook.
2. Preheat your oven to 350 degrees. Place stuffing in a lightly greased ovenproof dish and cover it tightly with aluminum foil. Bake in the oven for about 40 minutes, or until the bread is soft and the veggies are cooked. It is good if the vegetables still have a little crunch.
To make bread crumbs:
- Lay bread cubes on 2 large baking sheets and set aside for 2 days. Gently toss after the first day to make sure they are drying evenly.
- To speed up the drying process, put the bread cubes on baking sheets in your oven at the lowest temp. This will take about an hour. Watch them closely though, you don’t want to make toast.
To make this stuffing ahead of time:
Bake the stuffing for 30 minutes then remove it from the oven. Leave the stuffing on your counter and once the turkey comes out of the oven, put the stuffing back in for 15 minutes.