Cranberry Dressing

Dressing is always my favorite dish at any holiday table. This version features dried cranberries that act like sweet-tart gems bringing balance to the rich stock and butter-soaked bread cubes. If you’re lucky, you’ll get one in every bite. Make your own crusty bread using the recipe for Pan d’Epi below or use a crusty, country-style loaf.

This recipe was featured on the Holiday Special of The Farm on Public Television.

Dried Cranberry Dressing

Serves 6 to 8

1 stick unsalted butter
3 celery stalks, cut into 1/2-inch pieces
2 medium onions, diced
3 tablespoons finely sliced fresh sage
Kosher salt and freshly ground black pepper
1 loaf Pan d’Epi or country-style bread, cut into 1-inch cubes
1 cup dried cranberries
2 cups duck or chicken stock

Preheat the oven to 425°F.

Heat the butter in a large heavy skillet over medium heat until hot, then stir in the celery, onions, sage, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.

Place the bread in a deep baking dish and toss together with the vegetable mixture and cranberries. Pour the stock over the dressing and bake until the top is crisp and browned, about 30 minutes.

Share →