Make this traditional Greek stuffing for your holiday table this year. I love the combination of sweet and savory flavors. My mom always makes hers with raisins and pine nuts. I still use the pine nuts, always toasted, but, there’s something extra special about dried cranberries that I prefer over the raisins.
You can use your favorite dried fruits, and nuts and it will still be outstanding. I do prefer this as a dressing (outside the bird) as a side. It’s awesome because the entire dish comes together on the stovetop making room for that valuable oven real estate. If time allows, I transfer the dressing into a 9 by 13-inch casserole pan and bake it for 15-20 minutes before serving to get those crispy bits on the top that everyone loves about stuffing.
This is such a versatile recipe. Like I said before, serve it as a side for your holiday table, use it to stuff your turkey, chicken, or Cornish hens, and even to stuff veggies such as bell peppers, tomatoes, or mushrooms.
This stuffing has always been my favorite part of the holiday table and I hope it becomes yours too!