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Cranberry and Walnut Stuffing

10 cups (1-inch) cubes crusty sourdough bread (1 lb)
3 medium onions, chopped
3 celery hearts, thinly sliced crosswise
1 teaspoon fresh thyme
1 teaspoon fresh sage
½ teaspoon freshly grated nutmeg
1 stick Strauss Family Organic unsalted butter
16 oz organic chicken broth
2 lightly beaten free range eggs
1/2 cup Inman Family Pinot Gris
¾ cup dried cranberries
½ cup roughly chopped walnuts
Kosher salt and freshly ground pepper to taste

Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, cranberries, walnuts, wine, eggs, and salt and pepper to taste, then cool completely, uncovered.

Once the stuffing mixture is completely cool, you may stuff your turkey prior to roasting. Be certain to stuff the front end of the turkey under and between the breasts as this helps keep your turkey moist and the skin and stuffing develops a tasty crust.

Pairs well with our 2011 OGV Pinot Noir and our 2013 Endless Crush Rosé of Pinot Noir as it brings out the dried cranberry notes in the wines.