The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.

Martha Stewart Living, November 2016


Credit: Anna Williams

Recipe Summary

40 mins
1 hr 55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.

  • Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.

  • Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.

  • Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.

  • Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.