Make this Walnut Cranberry Stuffing in your cast iron skillet for easy one pan cooking. You'll love this flavorful side! Looking for something a bit more traditional? Try my Cornbread Sausage Stuffing Recipe.
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While Mashed Potatoes or even Sweet Potatoes with Brown Sugar are often the star of the side dishes, stuffing has its place on the Thanksgiving table, too.
Growing up, I never ate stuffing. I just never cared for the mushy mess and never understood the point. As my youngest sister notes, "I like bread in its original form just fine." And to that, I must agree.
Everyone has their own idea of what makes the best stuffing recipe. My mother makes incredible stuffing and often more than one variety for Thanksgiving dinner so she can please both those who like it soft and those who like it crunchy. She's been known to make a special dish just for my father, who loves nuts because the rest of us aren't crazy about them. She's pretty incredible.
Back to the stuffing, this short-cut recipe uses a store-bought base (you have enough to do, why reinvent the wheel??).
❤️ Why You'll Love This Recipe
- I love that this recipe can be made all in one pan!
- The sweet tartness of the cranberries with the crunch from the walnuts adds so much flavor and texture.
Be sure to print this cranberry stuffing out so you'll have it on hand!
🧂 Ingredients
- butter
- onion
- celery
- carrots
- chicken broth or chicken stock
- dried cranberries
- walnuts
- herb seasoned stuffing mix
- salt and black pepper
This is meant to be a brief overview of the cranberry and walnut stuffing recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Melt butter over medium-high heat in a large skillet.
- Add the onion, celery and carrots and cook until the onion mixture is tender.
- Season with a little bit of salt and pepper, if desired.
- Remove the pan from the heat and stir in the broth, walnuts, cranberries and stuffing mix until combined.
- Cover with tinfoil and bake at 350-degrees F for 15 minutes.
- Remove the tinfoil and bake for another 15 minutes.
Equipment
EquipmentAs an Amazon Associate, I earn from qualifying purchases. Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Cast Iron Skillet OR an oven safe large nonstick skillet
- Liquid Measuring Cup
- Dry Measuring Cups
- Cutting Board
- Santoku Knife
If you prefer to use a casserole dish instead of baking the Thanksgiving stuffing in the skillet, you can totally do that, too!
⏲️ Storage
To Store: Cover with plastic wrap or put into an airtight container and store in the fridge for 3-5 days.
To Reheat: Microwave individual portions in 45-second increments until heated through.
📖 Variations
Because I love shortcuts, I used store-bought cubed bread. However, if you prefer, you can use your own toasted bread or stale bread cut into pieces. You'll need about 6 cups of dried bread cubes.
We recommend that you try our stuffing with walnuts and cranberries for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add 2 gloves of minced fresh garlic or any of your favorite fresh herbs for added flavor.
- Use fresh cranberries instead of dried.
- Golden raisins in addition to the dried cranberries add a nice sweetness also.
- Sweet apples would also be good in this recipe. Chop one apple and cook it with the celery mixture.
✏️ Make Ahead
To make this (mostly) homemade stuffing ahead of time, prepare the stuffing mixture but don't bake it. Store it in the fridge with tinfoil or plastic wrap.
This can be made about 24 hours ahead of your holiday dinner.
Remove it from the fridge 1 hour before you wish to serve it. Preheat the oven to 350-degrees F. Cover the pan with aluminum foil and bake the stuffing for 25 minutes.
Remove the foil, then bake for another 15 minutes until the stuffing cubes are golden brown and it is heated through.
🍴 Serving Suggestions
This tasty side dish is perfect for Thanksgiving day, but also really great for Christmas alongside our Juicy Turkey or even this easy Sheet Pan Turkey Breast Dinner.
It would also be yummy for Sunday supper with Oven Roasted Pork Tenderloin or Roasted Chicken and Vegetables.
😋 Similar Recipes
If you love the sweet and tart flavor of cranberries, then next time, try one of these delicious recipes:
- Cornbread Sausage Stuffing
- Spinach Apple Cranberry Salad
- Roasted Brussels Sprouts with Cranberries
- Cranberry Butter
- Pan Sauteéd Asparagus (also with cranberries!)
🦃 More Thanksgiving Ideas
For more Thanksgiving side dish recipe ideas, be sure to check out this Make Ahead Thanksgiving Side Dishes post.
You'll find tons of yummy recipes like Copycat Red Lobster Mashed Potatoes, Loaded Cauliflower Mash, and Cheesy Cornbread - all of which can be made ahead of time!
📋 Walnut Cranberry Stuffing
Not ready to make our cranberry stuffing recipe yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Cast Iron Skillet Cranberry Stuffing
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- cast iron skillet
Ingredients
- 2 tablespoon butter
- 1 large onion chopped
- 2 stalks celery chopped
- 2 carrots chopped fine
- 2-½ cups chicken broth
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 12oz Herb Seasoned Stuffing I like Pepperidge Farm Herb Seasoned Stuffing
Instructions
- Melt the butter over medium heat in your cast iron skillet. Add the onion, celery and carrots and cook until the vegetables are tender.
- Remove the pan from the heat and stir in the broth, walnuts, cranberries and stuffing mix until combined.
- Cover with tinfoil and bake at 350-degrees for 15 minutes. Remove the tinfoil and bake for another 15 minutes.
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