Dried Cranberry and Multigrain Bread Stuffing

Recipe courtesy of Cherry Creek Cellars
Photo by Brent Hofacker/Adobe Stock

Up your turkey-stuffing game with this recipe for dried cranberry and multigrain bread stuffing, courtesy of Cherry Creek Cellars in Brooklyn.


  • 1 cup dried cranberries that have been soaked in 1 cup of cranberry wine, such as Cherry Creek Cellars’ Cranberry Passion, for several hours
  • Two 8-ounce packages Neufchâtel cheese, softened
  • 1 medium-sized sweet onion, finely chopped and sauteed in butter until soft
  • ¼ teaspoon ground black pepper
  • 2 teaspoons thyme
  • 3 cups multigrain breadcrumbs (not large chunks, but not fine, either); try the bread from Meckley’s Flavor Fruit Farm in Cement City


  1. Drain cranberries, reserving the liquid. Chop them coarsely.
  2. Mix well the Neufchâtel, cranberries, onion, pepper, and thyme. Mix in the breadcrumbs. Pour the reserved cranberry wine over the bread mix, folding to blend.
  3. Stuff poultry and bake as directed.

This recipe was originally published Aug. 30, 2019, and has been updated.

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