Cranberry Pecan Bread Stuffing


6–8 C Chabaso Cranberry Pecan Loaf, cubed

2 C onion, chopped 

1/2 head garlic, chopped

1 C olive oil

2–4 T fresh tarragon

1/2 C chopped pecans

1/2 C chopped dried cranberries


1. Sauté the onions and garlic in a stock pot with 1 cup olive oil until the onions are soft.

2. Add tarragon, pecans, cranberries and bread and sauté an additional 5 minutes.

3. Place in buttered glass casserole dish and chill. Can be made one day in advance.

4. Stuff turkey just before roasting, or place buttered casserole in 350° oven for 45 – 50 minutes.

Breads In This Recipe:

Cranberry Pecan Loaf

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