Cranberry Fig Stuffing  Back to Recipes

15 servings

  • 6 cups roughly chopped bread cubes (stale, unseasoned bread is best!)
  • 2 cups bread crumbs (throw the rest of the stale bread into a food processor to make the breadcrumbs)
  • 1 ½ cups chopped white or yellow onions
  • 1 cup chopped celery stalks
  • 1 cup chopped button mushrooms
  • 1 cup dried (naturally sweetened) cranberries
  • ½ cup dried figs, chopped
  • 2/3 cup chopped pecans and walnuts (lightly toasted in dry pan for best flavor!)
  • 1 tablespoon salt
  • Zest of 1 orange
  • 1 large egg, beaten
  • ½ cup Pinot Grigio
  • 1 teaspoon dried sage
  • 1 tablespoons dried rosemary, crumbled
  • ½-1 cup chicken or vegetable broth (have extra on-hand in case)
  • Pepper, to taste
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup salted butter


Preheat the oven to 375 degrees.

Sauté onions, celery and mushrooms in butter over medium heat in pan.

Remove from heat and set pan aside.

In a very large mixing bowl, combine bread cubes, breadcrumbs, cranberries, figs, all spices, herbs and seasonings (except for orange zest).

Add onion, celery and mushroom mixture to large mixing bowl with bread and dry ingredients from previous step.

Moisten this mixture with Pinot Grigio and broth.

Add beaten egg to mixing bowl as well.

Combine the stuffing mixture in the mixing bowl well and let liquids absorb.

Keep adding broth until desired moisture level is achieved- you want the mixture to be very damp and feel wet to the touch because baking it will dry it out quite a bit.

Grease a casserole dish or cake pan (9x13) with nonstick spray or butter.

Evenly spread stuffing mixture in pan and bake covered in oven for 30-45 minutes until cooked through.

Uncover and bake for additional 5-10 minutes until golden brown on top

Add zest of 1 orange to top of stuffing and serve! 

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