Orange Cranberry Pecan Dressing

A bowl filled with roasted dressing with cranberry accents.

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5 from 1 vote

All the traditional holiday flavours come together in this simple dressing.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings: cups

Calories: 611kcal

Author: Carolyn Hetke

Ingredients

4 cups Orange Cranberry Pecan Loaf in ½" cubes (Can substitute other dense, rustic bread- See Note 1)
1 small yellow onion diced finely
½ cup celery diced finely
2 Tbsps butter melted
1 Tbsp fresh thyme or ½ tablespoon dried
¼ cup orange juice
½ cup dried cranberries
½ teaspoon salt
½ teaspoon pepper

Instructions

Mix all ingredients together. Stir to slightly moisten. Set aside until ready to stuff your poultry. Alternatively spray a casserole with cooking spray and fill it if you plan to roast the dressing in the oven on the side.
Bake at 350° 35-40 minutes. Cover for moist dressing or uncovered for crunchy topped dressing. See Note 2 below regarding increasing the liquid.
When roasting stuffing in a bird dressing should reach 165° internal temperature.

Notes

Note 1: If using a different bread for the dressing add ½ cup pecan pieces roughly chopped to the stuffing mixture.

Note 2: This dressing is designed to be stuffed in the cavity of a bird as it roasts. If you want to make it outside the bird you will need to increase the liquid until it is noticeably moist. You can use more orange juice or add chicken broth. Heat thoroughly, covered at 350 degrees until warm through about 35-40 minutes.

Nutrition is per cup.

Nutrition