Go Back
+ servings

Cast Iron Skillet Cranberry Stuffing

Servings 8
Author Ang Paris


  • 2 tbsp. butter
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 carrots chopped fine
  • 2-1/2 cups chicken broth
  • 1 cup dried cranberries
  • 1 pkg. 14 ounces Pepperidge Farm Herb Seasoned Stuffing


  • 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, 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.


Adapted from Pepperidge Farm