Name: Fruity Holiday Stuffing
Total time: 1 h
Ingredients: 1 (16-ounce) can whole-berry cranberry sauce; 1 1/2 cups low-sodium chicken broth; 1 large egg, beaten; 1/3 cup raisins; 1 teaspoon grated orange zest; 1 teaspoon salt; 1/2 teaspoon pepper; 6 tablespoons unsalted butter; 1 onion, chopped fine; 2 celery ribs, chopped fine; 1 garlic clove, minced; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 (20-inch) French baguette, torn into 3/4-inch chunks (about 10 cups)

Why This Recipe Works

This Fruity Holiday Stuffing recipe is always a welcome addition to the holiday table. We made sure to use whole-berry cranberry sauce for this stuffing recipe—jellied cranberry sauce made the stuffing too damp. For a more intense cranberry flavor, we replaced some or all of the raisins with dried cranberries.

Before You Begin

Hildegarde writes: "This recipe comes from my aunt, who always makes this recipe for Thanksgiving dinner. Everyone loves the fruity flavor." Make sure to use whole-berry cranberry sauce for this stuffing.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Whisk cranberry sauce, broth, egg, raisins, zest, salt, and pepper in large bowl.

Melt butter in large skillet over medium-high heat. Cook onion and celery until softened but not browned, about 5 minutes. Stir in garlic, thyme, and sage and cook until fragrant, about 30 seconds.

Toss bread and onion mixture into cranberry mixture, place in baking dish, and bake until lightly browned, about 30 minutes. Serve.