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Cast Iron Skillet Cranberry Stuffing

This shortcut cranberry stuffing can be made ahead of time. The crunchy walnuts and tart cranberries make this a dish the whole family will devour!
Course Side Dish
Cuisine American
Keyword cranberry stuffing, walnut cranberry stuffing
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Ang Paris

Ingredients

  • 2 tbsp. 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.
    2 tbsp. butter, 1 large onion, 2 stalks celery, 2 carrots
  • Remove the pan from the heat and stir in the broth, walnuts, cranberries and stuffing mix until combined.
    2-½ cups chicken broth, 1 cup dried cranberries, 1 cup chopped walnuts, 1 12oz Herb Seasoned Stuffing
  • Cover with tinfoil and bake at 350-degrees for 15 minutes. Remove the tinfoil and bake for another 15 minutes.

Video

Notes

✏️ 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.