$pent Millennial

Thanksgiving is one of my absolute favorite holidays. The warmth of family gatherings, the aroma of delicious food wafting through the house, and the spirit of gratitude make it such a special time. Last year, I had a blast sharing a week’s worth of recipes that fit every budget in the lead-up to this festive occasion. This year, I’m excited to explore one of Thanksgiving’s most iconic dishes: stuffing.

Growing up, I never really liked stuffing. It always seemed like a seasoned blob of mushy and soggy bread. But a few years ago, I decided to take matters into my own hands and make my own stuffing from scratch, tailored to fit my vegetarian diet. To my surprise, I discovered that I actually enjoyed it! However, I didn’t quite enjoy it enough for it to make the cut to get back on my Thanksgiving side dish menu- until now.  

As the holiday approaches, I find myself feeling adventurous. Another classic Thanksgiving side I have never been a fan of is cranberry sauce, but since it’s such a staple of the season, I thought, why not incorporate it into my stuffing? I love mixing my food together, so blending cranberries into the stuffing seems like a delicious way to combine the dish. Here’s my take on a Thanksgiving stuffing with a delightful cranberry twist!

Ingredients

• 2 cups fresh cranberries or 1 can cranberry sauce
• 1 cup butter (or vegan butter for a vegan option)
• 3 stalks of celery, diced
• 2 tbsp minced garlic
• 1 zucchini, diced
• 3-4 baby bella mushrooms, chopped
• 1 ½ cups vegetable broth
• ½ loaf sourdough bread, cubed
• ½ loaf of your choice of bread (I like using whole grain or French bread)
• Green onions and shredded Parmesan and white cheddar for topping (optional, I am guilty of adding green onions and cheese to everything) 

Spices

• 3 tbsp sage
• 3 tbsp rosemary
• 3 tbsp parsley

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
   
2. Prepare the Bread: In a large bowl, combine the cubed sourdough and your choice of bread. Set aside to stale slightly while you prepare the other ingredients.
   
3. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced celery, zucchini, and chopped mushrooms. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
   
4. Mix the Ingredients: In the bowl with the bread, add the sautéed vegetables, cranberry sauce (fresh or canned), vegetable broth, sage, rosemary, and parsley. Mix everything together until the bread is evenly coated with the mixture.
   
5. Bake: Transfer the stuffing to a greased baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes until the top is golden and crispy.
   
6. Garnish and Serve: Once out of the oven, top with sliced green onions and a sprinkle of shredded Parmesan and white cheddar. Let it sit for a few minutes before serving.
   

Conclusion

This Thanksgiving, I’m excited to revisit stuffing and embrace the flavors of cranberries in a new way. Whether you’re a stuffing lover or someone who’s still on the fence, I encourage you to give this recipe a try. It might just surprise you, too!

And if you’re looking for something holiday-themed to binge while traveling or cooking—without diving into Christmas content just yet—I’ve put together a Thanksgiving True Crime Podcast Playlist that you might enjoy. 

Happy Thanksgiving, and may your table be filled with joy and delicious food!