Sage, onion and cranberry stuffing

We’ve had some lovely Christmas dinner’s with Hubby’s dad, my FIL but the one thing we always tend to (almost) forget is the stuffing.  I want us to be able to enjoy Christmas day, which is why I’m doing some of the prep a day or two in advance.  My favourite stuffing recipe is one which is unsurprisingly inspired by Bill Granger’s pistachio and cranberry stuffing which can be found in his Everyday cookbook. I’ve made a version of this before which went well with chicken and I know it’ll complement the roast turkey nicely tomorrow. I have prepared the ingredients today and will bake it in the oven right before we serve dinner. Here is the recipe:


  • 8 slices of thick white bread, lightly toasted and left to dry
  • 50g dried cranberries
  • 8 shallots, finely sliced
  • 1 clove of garlic, minced
  • 4 sage leaves, finely sliced
  • 50g butter, diced and chilled
  • 4 tbsp olive oil
  • salt and pepper to taste


  1. Remove the crusts from the bread, dice the bread and blitz them in the food processor. You don’t want them too fine so check them after 10 seconds and blitz a bit more as necessary. Leave aside
  2. Heat 2 tbsp oil in a pan and sauté the shallots with a pinch of salt for 2 minutes and add the minced garlic for 30 seconds. Leave to cool
  3. Mix the breadcrumbs, cranberries, cooled shallots, sage and the remaining 2 tbsp oil in a big bowl.  Season with salt and pepper
  4. Transfer the stuffing into a baking dish, dot with some chilled, diced butter and cover with clingfilm. Keep in the fridge (I’d leave it overnight but no more) and bake it in the oven at 175 degrees for 20 – 25 minutes

Here’s how my pre-cooked stuffing looks like:


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