Cranberry Pecan Skillet Stuffing

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Skillet Stuffing


Prep time20 minutes
Cooking time40 minutes
Total time1 hour


A vegan stuffing version for your holiday guests!


4 cups
bread, multigrain (vegan, toasted, and cut into 1/2-1 inch cubes)
2 tablespoons
olive oil
2 cloves
garlic (peeled and minced)
2 cups
onion (diced)
1/2 cup
carrot (diced)
3/4 cup
celery (diced)
1/4 cup
bell pepper, green (diced)
1 cup
mushrooms, button (sliced)
1 teaspoon
sage, dried
1 teaspoon
rosemary, dried
1 teaspoon
thyme, dried
1 1/2 cup
stock, vegetable
1/3 cup
cranberries, dried
1/3 cup
pecans (chopped)
1/2 teaspoon
1/4 teaspoon
black pepper (ground)


Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large iron skillet over medium-high heat and sauté the garlic, onion, carrots, celery, and green pepper for 5 minutes. Add the mushrooms and dried herbs and continue to cook for a few more minutes until mushrooms are tender. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes. Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. Let the stuffing sit for 15 minutes before serving.

Note: If you do not have an iron skillet, sauté the ingredients in a sauté pan then transfer to a greased 9 x 13 inch casserole dish for baking.


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