Traditional Stuffing with Cranberries

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Chef Executive Chef Mike McKinnon
9 cups soft bread cubes
3/4 cup onion, small dice
3/4 cup celery, and small dice
3/4 cup carrot, small dice
¼ lb smoked bacon, diced
2 oz butter
2 teaspoons salt
1 1/2 teaspoon fresh sage leaves
¼ tsp Poultry seasoning
10 oz frozen/fresh cranberries
1/2 teaspoon ground black pepper
2 cups chicken broth


In a large skillet sauté onion, celery, carrot and bacon in butter until vegetable is tender and bacon is cooked. Stir in Chicken Broth, cranberries and herbs and simmer (Season with salt and Pepper). Allow mixture to cool to room temperature. Pour mixture into deep bowl. Add Bread cubes to bowl and mix well. Season with Salt and Pepper and stuff turkey just before roasting.  Makes 12 servings.
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