Cranberry Pecan Pumpernickle Dressing

For years I have been making the exact same dressing for Thanksgiving. Every. Single. Year. Before I starting cooking it my mother made it. Every. Single. Year. Don’t get me wrong now, that is the dressing that always made Thanksgiving feel like Thanksgiving, but this is the year for change. I can feel it. I’m also feeling a little bit wild for breaking tradition!

Since I won’t be eating our traditional Southern Cornbread Dressing, or Dressin’, I have to make something so spectacular and exciting that we won’t even know what we’re missing! Rustic Cranberry Pecan Pumpernickle Dressing is just what Thanksgiving 2015 is calling for. I’m sticking with my vow to keep the Holidays simple and semi homemade this year but I refuse to make dressing from a box. I just can’t do it. I will be taking help from the store by buying bread instead of making it from scratch, buying pre chopped onions and celery, and using Litehouse’s Instantly Fresh Poultry Herb Blend instead of chopping a bunch of fresh herbs myself. I really prefer this Poultry Herb Blend over using the typical sage, marjoram, and thyme. This blend has all of that plus more herbs that give the dressing a punch of flavor with just two little scoops.


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The use of Dark Pumpernickle Bread instead of plain white bread gives such a deep and rich flavor to the dressing, it’s like nothing I’ve ever tasted. Not to mention that beautiful deep color! Chopped dried cranberries and pecans give a surprising little sweet bite here and a nutty crunch there. It keeps the taste buds jumping and really makes this dressing special. How moist to make dressing is such a personal thing. I do not like my dressing sopping wet with stock so I use two cups, no more no less. For me that is the perfect amount, for you it may vary greatly. Just do what feels right for your Thanksgiving, a simple switch in measurement can make it perfect for your taste.

I’m so excited to present this at the Holiday table, and how cute is dressing when cooked in single serving ramekins? I think I’ve just died and gone to heaven! Now I know Uncle Billy Bob won’t eat 1/4 of the dressing in one sitting, meaning there will be more leftovers for me. Dressing is my absolute favorite dish at the Thanksgiving table and this year I am more excited than ever to dig in!

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Cranberry Pecan Pumpernickle Dressing Recipe

Serves 12 | Finish in 60 Minutes


1 lb. loaf pumpernickle bread cubed and allowed to go stale
1 lb. sweet Italian turkey or pork sausage
4 Tbsp. butter
1 c. chopped onion
1 c. chopped celery
2 Tbsp. Litehouse Instantly Fresh Poultry Herb Blend
1/2 tsp. salt
2 eggs
2-3 c. chicken or turkey stock
1 c. chopped dried cranberries
1 c. chopped toasted pecans


Preheat the oven to 350 degrees and lightly grease your preferred baking sheet.
Heat a large pan over medium heat.
Remove the sausage from the casings and cook in the pan until no longer pink.
Transfer the sausage to a large mixing bowl.
In the same pan add the butter, onion, and celery cooking until the vegetables have softened.
Add the Poultry Herb Blend and salt and cook 3 more minutes.
Add the vegetable mix, bread cubes, cranberries, and pecans to the mixing bowl.
Toss gently.
In a small bowl whisk the eggs with the stock.
Pour the egg mixture into the bread mixture and toss to coat.
Scoop the dressing into the prepared baking dish.
Bake smaller ramekins for 30 minutes and larger baking dishes for 45.

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