Walnut Stuffing | This walnut stuffing with dried cranberries is flavoured with thyme for a savoury, herby side dish, perfect for the holidays. Ready in under an hour, and great as a make ahead dish, this walnut stuffing is a must for your next dinner.
This walnut stuffing with cranberries is the coziest side dish you’ll ever make. It’s full of fall flavours like thyme, nuts, and dried cranberries, perfect for holiday menus and gatherings.
I choose to dry my own bread because I love the flavour and texture, but to save time, you can buy pre-dried bread cubes from the grocery store.
This Thanksgiving stuffing is ready in under an hour, making it perfect for busy holidays. You can also make it ahead by preparing it and storing in the fridge until ready to bake.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Saute the onions, and add the spices and garlic.
Combine the bread cubes, walnuts, cranberries, and onion mixture.
Add half of the vegetable stock and mix. Add the rest, and mix. The bread should be moist but not soaking.
Transfer the stuffing mixture to a 9×13 baking dish and drizzle with melted butter. Cover with tin foil and bake for 30 minutes, then uncovered for 5 minutes.
Tips for Making Walnut Stuffing
What to Serve with Walnut Stuffing
Walnut stuffing is the perfect side dish for a fall, winter, or holiday dinner.
Serve with other cozy side dishes like Fried Cabbage, Vegan Scalloped Potatoes, or Stuffed Portobello Mushrooms.
Storage
If you’re making this stuffing ahead of time, assemble it and cover with foil. Store in the fridge until needed.
Cover and store the stuffing in the fridge for 3-4 days.
FAQ’s
Yes, walnuts are good in stuffing! They add a nutty flavour that pairs well with herbs and fall flavours, as well as providing a hint of crunch.
The secret to the best stuffing is baking covered for most of the baking time, then uncovered to crisp up the top, as well as seasoning well and tasting along the way.
Walnut Stuffing Recipe
Equipment
- frying pan
- wooden spoon
- 9×13 baking dish
Ingredients
- 350 grams dried bread cubes about 1 French loaf
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 cup chopped walnuts
- ½ cup dried cranberries
- 1 ½ teaspoons dried thyme or 3 teaspoons fresh thyme
- ¾ teaspoons salt
- ½ teaspoon ground black pepper
- 2 ½ cups vegetable stock
- 2 tablespoon unsalted butter divded, 1 melted
Instructions
- To dry a loaf of French bread, slice the bread into bite-sized cubes and place them on a baking sheet for 8 hours to dry them out.
- Preheat the oven to 350°F (180°C).
- Melt 1 tablespoon of butter over medium heat and saute the onions for about 10 minutes until translucent and lightly browned. Add the thyme, salt, pepper, and garlic, and cook for 30 seconds until fragrant.
- Place the dried bread, walnuts, cranberries, and onion mixture into a large bowl and mix to combine.
- Add a cup of the vegetable stock and mix to combine. Gradually add more to moisten the bread without soaking it. I used about 2 1/2 cups. Taste and add more seasoning if desired.
- Transfer the stuffing mixture to a 9×13 baking dish. If making ahead, cover in foil and store in the fridge until needed.
- Drizzle with the melted butter and cover with tin foil. Bake for 30 minutes covered, and another 5 uncovered to crisp up the top.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
