Cranberry Garlic Walnut Stuffing

Cranberry Garlic Walnut Stuffing

Katie Rosenbrock, Hungry Runner
Stuffing is a holiday staple, but rarely does it steal the show. That all changes this year: This savory version bursts with big flavors from walnuts, garlic and more.
Prep Time 25 minutes
Cook Time 35 minutes
Passive Time 10 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 6 servings


  • 4 1/2 cups garlic croutons (set the extra 1/2 cup aside)
  • 2 1/2 cups water (or vegetable/chicken stock)
  • 1/2 yellow onion (minced)
  • 6 cloves garlic (minced)
  • 3 tbsp butter
  • t tbsp olive oil separated
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • Optional: more garlic croutons for garnishing


  • In a large pot, bring the water to a boil.
  • In a separate pan, heat 2 tablespoons of the olive oil, then add the onion and garlic. Saute over medium heat for 2-3 minutes or until fragrant.
  • Once the water begins to boil, add the sauteed garlic and onion mixture, butter, and two more tablespoons of olive oil. (Note: I substituted olive oil for some of the butter. Feel free to experiment with more butter instead.)
  • Add the croutons and continue to stir until all of the liquid is absorbed. (About 6-10 minutes.)
  • Toss in the dried cranberries and chopped walnuts and stir for another 1-2 minutes or until the desired consistency is reached.
  • Add the extra 1/2 cup of croutons and stir again until everything is blended.
  • Garnish with more croutons if desired (this gives it a little bit of a crunchier texture) and serve.


Optional: more garlic croutons for garnishing
Keyword Fruit, Nuts
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