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  • Writer's pictureLa Bearded Lady

Semi-Homemade Cranberry Pecan Stuffing

Semi-Homemade Cranberry Pecan Stuffing

You cannot have Thanksgiving without good stuffing! And I could not make my Gobbler Bombs without it! And before you come for me, yes this semi-homemade. I embraced my inner @inagarten and followed her advice that "store bought is fine." I used Pepperidge Farm Herb Seasoned Classic Stuffing as the foundation for this recipe and gave it a little extra flare by adding some garlic, rosemary, sage, orange zest and toasting up some pecans. I also lightened up the original recipe by using Kitchen Basics Unsalted Vegetable Stock and olive oil instead of butter.


½ pkg (6oz) Pepperidge Farm Herb Seasoned Classic Stuffing

¼ cup + 2 tbsp extra virgin olive oil

1 stalk celery, finely chopped

½ large sweet onion, finely chopped

2 garlic cloves, minced

1 tsp dried rosemary

1 tsp black pepper

½ tsp dried sage

1 ½ cups unsalted vegetable stock

½ cup Ocean Spray Craisins

½ cup toasted pecans, finely chopped

Zest of 1 orange or lemon


  1. Heat the olive oil in a 4-quart saucepan over medium-low heat until it shimmers. Add the celery, onion, and garlic and cook until tender-crisp. Add the rosemary, black pepper, and sage. Mix well to combine.

  2. Add the vegetable stock and heat to a boil. Add stuffing mix and lightly mix. Add the orange or lemon zest and mix to combine. Cover and set aside.

  3. Heat a small nonstick frying pan over medium heat. Add the pecans and let sit for 10 to 15 seconds, then stir again.

  4. Keep stirring every 10 to 15 seconds for 3 to 4 minutes, until the pecans become fragrant. NOTE: watch they do not burn on any hotspots.

  5. Remove from heat and let cool in the pan, stirring occasionally.

  6. Transfer the pecans to a cutting board and chop with a sharp knife. Add to the stuffing with the dried cranberries and mix until well combined.

The Gobbler Bomb

Semi-Homemade Cranberry & Pecan Stuffing
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The Gobbler Bomb
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