Cranberry Stuffing
This Cranberry Stuffing is a lighter, gut-friendly spin on the holiday classic. It’s made with sourdough bread, olive oil, and fresh herbs for that traditional flavor, but without the heavy butter or processed ingredients. The cranberries add a tart-sweet contrast that keeps every bite bright and balanced. Perfect alongside turkey or your favorite plant-based main, and just as good reheated the next day.
Ingredients
Method
- Preheat oven to 375°F and grease a medium baking dish (about 9×9).
- Sauté onion, celery and garlic in olive oil until soft and fragrant. Add herbs, salt and pepper.
- In a large bowl, combine bread cubes, sautéed veggies and cranberries.
- Pour in broth and whisked egg, mixing gently until everything is coated but not soggy.( add a little broth at a time to make sure it is not over saturated)
- Transfer to the baking dish, lightly press down, and bake uncovered for 30–35 minutes until golden and crisp on top.
- Optional: Brush the top with a little olive oil halfway through baking for extra crunch.
Notes
Tips & Variations
- Use day-old bread: Slightly stale or toasted bread holds its texture better and won’t turn mushy.
- Add crunch: Toss in a handful of chopped pecans or walnuts before baking.
- Make ahead: Assemble everything the night before, cover and refrigerate, then bake fresh the next day.
- Gluten-free option: Swap the sourdough for your favorite gluten-free loaf.
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More flavor: Stir in a few sautéed mushrooms or a splash of white wine while cooking the veggies.
Macro Per Serving Protein 6 g Fat 5 g Carbs 26 g Fiber 3 g Sugar 4 g
Why It’s Healthier
- Sourdough bread is easier on digestion and lower in gluten due to natural fermentation.
- Olive oil replaces heavy butter for healthy fats that support gut health and hormone balance.
- Cranberries add antioxidants and a touch of natural sweetness without added sugar.
- Lower sodium broth keeps it flavorful but light.