Cranberry and Onion Stuffing Loaf

We love stuffing in our house, and whenever I make a proper dinner there has to be stuffing.

This stuffing “loaf” is great with the sweet little jewels of cranberry flecked through it, and was definitely “more-ish”.  It would be perfect for a holiday meal, too.  It needs a few minutes to rest in the tin after baking before turning out.

Cranberry and Onion Stuffing Loaf

Cranberry and Onion Stuffing Loaf

Cranberry and Onion Stuffing Loaf

  • 2 tablespoons vegetable oil
  • 2 chopped onions
  • 1 teaspoon sage
  • 1 teaspoon garlic and onion  bread seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups dry unseasoned bread cubes – slightly stale bread is perfect
  • 2 cups vegetable stock
  • 1/2 cup dried cranberries
  • 2 eggs – beaten
  • butter to grease loaf tin

Preheat oven to 375°F.

Sauté onion in oil,while stirring until opaque, approx. 5 minutes. Stir in seasoning.

Add cranberries to stock and allow to sit for an hour.

Place bread cubes in a large bowl. Add onion mixture and broth with cranberries; toss gently until well mixed. Add beaten eggs and mix thoroughly.

Spoon into generously buttered loaf tin, pressing down to fill well.

Bake for 25-30 minutes or until heated through and lightly browned.