Cooking at Chapman: Sodexo’s Famous Cranberry Stuffing Recipe

What could be better on the holiday table than good, old-fashioned stuffing? Enter Sodexo’s famous Cranberry Stuffing.

If you attended the staff and faculty Thanksgiving lunch, you may have gotten a taste of this mouth-watering side dish. The generous smattering of cranberries combined with savory spices makes this stuffing recipe an unforgettable take on a holiday classic.

Working@Chapman brings you this exclusive recipe, courtesy of Chef Luis Pena and the Sodexo team.

Cranberry Stuffing

4 Cups Vegetable Broth
1 Cup of Dried Cranberries
1 Gallon of Croutons
2 Stalks of Celery, Chopped (approx. 3 cups)
1 Sweet Onion, Chopped
1 Lb. Unsalted Butter
¼ C. Olive Oil

Directions

1. Sauté celery, onions and cranberries in olive oil for approximately 5 minutes.
2. Add croutons and vegetable stock. (If you notice it is too dry, you may add a little more stock for consistency.) Stir and let cook for approx. 5 minutes.
3. Transfer into an oven-safe casserole dish. Spread evenly.
4. Cut the butter into small pieces (2×2) and place on top of the casserole.
5. Cover with parchment paper first, then foil.
6. Bake in 350 degree oven until internal temperature reaches 165 degrees.
7. Check after 20-30 minutes, until done.