Shopping List

Cranberry & Herb Country Style Stuffing


  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • ¼ cup O&CO. Everyday Olive Oil
  • 2-3 cups chicken stock
  • ¼ stick melted butter
  • 1 tbsp. O&CO. Herbes de Provence
  • 1 tbsp. finely chopped fresh sage
  • 1 tbsp. finely chopped parsley
  • ¾ cup fresh cranberries
  • 1 1b. loaf stale country or peasant bread, diced
  • Salt & pepper to taste


  1. Preheat the oven to 375°F. 
  2. Cook the onion, celery, carrot with the olive oil in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent. Add more olive oil if necessary to keep veggies from sticking. 
  3. Remove from the heat, deglaze the pan with  2 ½ cups chicken stock Add the sage, Herbes de Provence and parsley and melted butter, stir well. 
  4. Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed.
  5. Fold in the cranberries and season to taste with salt and pepper. Check for desired moistness and add more chicken stock if desired.
  6. Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.

*Makes about 10 servings, but can easily be doubled.