This cranberry stuffing is a tasty twist on the classic Thanksgiving stuffing. It’s easy and ready in just an hour!
This recipe costs approximately $9.46 to make and serves eight people. That’s just $1.17 per serving.
Cranberry Stuffing
Stuffing is one of my favorite side dishes on Thanksgiving, and I wanted to do something unique with it this year. That’s where this cranberry stuffing recipe came in very handy! It’s made of Hawaiian sweet rolls, cranberries, macadamia nuts, onion, herbs and spices. It is full of all the good stuff!
I don’t know about you, but I especially adore when turkey stuffing has golden, crispy edges! Those edges are like icing on the cake, and what helps crisp the edges? Butter substitutes! They seem to taste better in dishes like this.
Skip the store-bought stuffing mix the next time you need to make stuffing and make this Cranberry Stuffing instead. It is a delicious twist on traditional stuffing and will wow your guests as it tastes better than the same old stuffing you typically make and serve year after year.
What You’ll Love About Cranberry Stuffing:
- Unique Flavor Combination: The combination of sweet cranberries with warm herbs and savory rolls is unique and tasty.
- Comfort Food: Stuffing is a savory dish often served alongside a holiday dinner.
- Festive Flavor: The cranberries add flavor often used during the holidays, making this stuffing recipe a welcome addition to any holiday dinner spread.
- Versatility: This Cranberry Stuffing complements most other dishes, making it an obvious choice to serve alongside various meals, especially Thanksgiving and Christmas.
Ingredients and Estimated Cost:
Per Serving Cost: $1.17
Recipe Cost: $9.46
- (1) 12-ounce package of Hawaiian sweet rolls: $4.99
- 1 cup chopped celery: $0.18
- ½ cup yellow onion chopped (about 1/2 of a large onion): $0.39
- ¼ cup salted butter: $0.56
- ½ teaspoon crushed dried thyme: $0.09
- ¼ teaspoon freshly ground pepper: $0.02
- 2 Tablespoons chopped fresh parsley: $0.12
- ½ cup macadamia nuts roughly chopped: $1.94
- ½ cup dried cranberries: $0.85
- ½ cup chicken broth: $0.32
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in October 2023.
How To Make Cranberry Stuffing:
***For complete recipe instructions, see the recipe card below.
- Preheat the oven to 325 degrees F.
- Grease a 9 x 13-inch pan, or any other 3-quart pan, with butter.
- Cut each roll into eight pieces or more if you’d like smaller bread pieces. (I like my stuffing to have big chunks of bread, Panzanella style.)
- Place the bread into a large bowl and set it aside.
- In a large skillet, melt butter over medium heat.
- Add the celery and onion and cook until slightly browned on the edges and tender (about 5-6 minutes).
- Pour the celery & onions mixture over the bread.
- Add the dried thyme, pepper, parsley, macadamia nuts, cranberries, and broth.
- Stir the mixture until combined, and the broth is absorbed.
- Transfer the mixture to your prepared pan.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake another 10-15 minutes until the bread is toasted, then serve!
Recipe Variations:
- Instead of macadamia nuts, you can use pecans.
- Add a half pound of cooked, ground sausage to the stuffing before baking.
- You can use dried cherries instead of dried cranberries.
- I like cutting the rolls into big chunks for this staffing. You can also cut the rolls into smaller pieces to fit your preference.
- Sometimes I love adding 2 peeled and chopped Granny Smith apples to the stuffing before baking.
Storage Tips:
SERVE: Once this Hawaiian bread stuffing is finished baking, you can serve it immediately.
STORE: Keep leftovers in the fridge for up to 4 days in an airtight container. (Because aren’t leftovers the best part of Thanksgiving, anyway?!)
FREEZE: You can freeze this stuffing if need be! Put it in a freezer-safe bag, and it’ll stay fresh for three months.
REHEAT: Bring your cranberry macadamia nut stuffing back to life in the microwave by heating it for three or so minutes. Make sure you defrost it first if necessary.
Cranberry Stuffing Recipe FAQs:
It takes about an hour! You’ll need 15 minutes of prep time and 45 minutes of cooking time.
This should make about eight servings of Hawaiian bread stuffing.
Yes! Prepare the recipe up to step 10. Cover the stuffing with foil and place it in the refrigerator for 24 hours. When it’s ready to bake, increase the cooking time by 5 minutes to account for the chill.
Absolutely. Feel free to swap out the macadamia nuts for your favorite nut.
More Side Dishes:
- Corn Succotash
- Aunt Nancie’s Sweet Potato Souffle
- Buttermilk Mashed Potatoes
- Brown Sugar and Honey Glazed Carrots
- Thanksgiving Salad with Cranberry Vinaigrette
- Make-Ahead Fresh Green Bean Casserole
- Bacon & Apple Stuffing
- Fresh Carrot Salad
- Asparagus in the Oven
Cranberry Stuffing
Equipment
- 9×13 baking pan
- Measuring cups
- Measuring spoons
- knife
- large skillet
- cutting board
- foil
Ingredients
- 12 ounce package Hawaiian sweet rolls
- 1 cup chopped celery
- ½ cup yellow onion chopped (about ½ of a large onion)
- ¼ cup salted butter
- ½ teaspoon crushed dried thyme
- ¼ teaspoon freshly ground pepper
- 2 Tablespoons chopped fresh parsley
- ½ cup macadamia nuts roughly chopped
- ½ cup dried cranberries
- ½ cup chicken broth
Instructions
- Move oven rack to the middle position.
- Preheat oven to 325 degrees F.
- Grease a 9 x 13-inch pan, or any other 3-quart pan, with butter.
- Cut each roll into 8 pieces (cut into more pieces if you'd like smaller bread pieces).
- Place the bread into a large bowl, set aside.
- In a large skillet, melt butter over medium heat.
- Add the celery and onion and cook until slightly browned on the edges and tender, about 5-6 minutes.
- Pour the celery and onions mixture over the bread.
- Add the dried thyme, pepper, parsley, macadamia nuts, cranberries, and broth.
- Stir the mixture until combined, and the broth is absorbed.
- Transfer the mixture to your prepared pan.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake another 10-15 minutes, or until the bread is toasted. Serve.
Nutrition
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Stuffing is one of my favourite things about Christmas dinner (I’m in the UK so we don’t celebrate Thanksgiving). This looks so tasty and I love the addition of cranberries.
What a delicious looking stuffing! I can’t wait to try it! Especially as it has my favourite cranberries in it!
This is such a lovely and delicious stuffing recipe. This festive season I need to try your recipe for sure. Unique and special too. Delicious combinations too.
Such a great stuffing recipe, packed with lovely flavours. Thanks so much!
This stuffing has some great flavor combinations. A great holiday stuffing.