WHY YOU’LL LOVE THIS STUFFED PORK TENDERLOIN RECIPE

• Guest-Worthy: Elegant yet simple to prepare
  
• Layers of Flavor: Tangy cranberry, savory onions, and creamy cheese.
  
• Extra Festive: Perfect for holidays or entertaining
  
• Showstopper: Looks gorgeous when sliced and plated
  
• Minimal Effort: A one-pan dish that still delivers big flavor

Stuffed Pork Tenderloin

Now this is how you dress up pork tenderloin! I’ve always loved how something so simple can transform into an elegant centerpiece with just a little stuffing. 

And let’s be honest… cranberry, caramelized onions, and cheese were made to go together. The pork stays juicy, the filling gets creamy and melty, and every slice looks like something out of a magazine. 

But here’s the kicker: it’s not fussy. Roll it, tie it, roast it, done. 

This stuffed pork tenderloin recipe is my little secret weapon when I want to wow my family or guests without stressing in the kitchen.

INGREDIENT NOTES 

• Pork Tenderloin: Choose a 1 ½ to 2-pound tenderloin and remove the silver skin so it cooks evenly.
  
• Onion: Yellow onions caramelize beautifully, becoming sweet and golden. Slice thinly for best results.
  
• Garlic: Freshly minced garlic deepens flavor. Two medium cloves equal about 2 teaspoons.
  
• Butter: Unsalted butter lets you control salt. If using salted, reduce added salt slightly.
  
• Herbs: Fresh rosemary and parsley add bright, earthy notes. Dried rosemary works in a pinch (use 1 teaspoon).
  
• Cream Cheese: Softened cream cheese adds creaminess that balances the tang of feta.
  
• Feta Cheese: Adds salty, tangy contrast. Goat cheese can be substituted for a milder, creamy filling.
  
• Cranberry Sauce: Jellied cranberry spreads easily and adds festive sweetness. You can swap in fig jam, apricot preserves, or even caramelized apples for different flavor profiles.
  
• Salt & Pepper: When cooking stuffed pork tenderloin, divide seasoning between the inside and outside for balanced flavor.

VARIATIONS

• Apple & Cheddar: Swap cranberry sauce for sautéed apples and feta for sharp cheddar.
  
• Spinach & Feta: Add sautéed spinach to the onion mixture.
  
• Mushroom Lovers: Stir caramelized mushrooms into the filling.
  
• Apricot & Brie: Replace cranberry with apricot preserves and feta with brie.
  
• Prosciutto-Wrapped: Wrap stuffed pork tenderloin in prosciutto before roasting for extra flavor.
  
• Herb Butter Finish: Brush with garlic herb butter before slicing.
  
• Holiday Glow-Up: Use cranberry-orange sauce for a festive twist.

SERVING SUGGESTIONS 

• Holiday Feast: Serve with garlic mashed potatoes and green bean casserole.
  
• Everyday Dinner: Pair stuffed pork tenderloin with roasted vegetables and crusty bread.
  
• Light Side: Add a simple salad with balsamic vinaigrette to balance the richness.
  
• Special Occasion: Plate with extra cranberry sauce and a drizzle of pan juices for restaurant-style presentation.
  

STUFFED PORK TENDERLOIN RECIPES FAQ

Over the years, I’ve learned that pork tenderloin is one of the most forgiving cuts to work with… as long as you cook it to the right temperature and let it rest. 

Butterflying and pounding it thin makes stuffing easy, and securing it tightly keeps the filling in place. 

The science is simple: pork is perfectly juicy at 145°F, and resting afterward redistributes the juices so every slice is tender.

The balance of sweet cranberry, savory onions, and tangy feta works because each component hits a different taste bud. 

Gourmet yet foolproof: that’s what makes this the best stuffed pork tenderloin recipe ever!

TOOLS NEEDED 

• Cast Iron Skillet or Oven-Safe Pan: For caramelizing onions and roasting the pork.
  
• Sharp Knife: Essential for butterflying and slicing the tenderloin.
  
• Meat Mallet: To pound pork evenly.
  
• Cutting Board: Large enough to handle flattening and rolling the tenderloin.
  
• Mixing Bowls: For cheese mixture and onion mixture.
  
• Kitchen Twine or Toothpicks: To secure the rolled tenderloin.
  
• Instant-Read Thermometer: To check doneness at 145°F.
  
• Serving Platter: For slicing and presentation.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pork Tenderloin Recipes

Breaded Pork Tenderloin Sandwich (Best Iowa Recipe)

Stuffed Pork Tenderloin (with Jalapeno Poppers!)

Smoked Pork Tenderloin + Video

Herb Crusted Pork Tenderloin Recipe (Roasted)

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Stuffed Pork Tenderloin

Make a showstopping Stuffed Pork Tenderloin with layers of caramelized onion, cranberry sauce, and a creamy cheese mixture in just one hour!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Rest Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 6

Calories 671cal

Author Donna Elick

Ingredients

Onion Mixture

• 2 tablespoons unsalted butter
• 1 medium yellow onion thinly sliced (about 1 1/2 cups)
• 1 tablespoon fresh rosemary minced
• 1/8 teaspoon kosher salt
• 3 tablespoons fresh parsley chopped
• 2 cloves garlic minced (about 2 teaspoons)

Tenderloin

• 1 1/2 to 2 pounds pork tenderloin silver skin removed
• 1 teaspoon kosher salt divided
• 1/2 teaspoon coarse ground black pepper divided
• 2 ounces cream cheese softened
• 2 ounces crumbled feta cheese about 1/2 cup
• 1/3 cup jellied cranberry sauce

Instructions

• Caramelize the Onions: Place a cast iron skillet over medium-low heat and melt the 2 tablespoons unsalted butter. Add the 1 medium yellow onion, 1 tablespoon fresh rosemary, and 1/8 teaspoon kosher salt. Cook slowly, stirring every few minutes, for about 20 minutes, until the onions are soft and golden brown. Stir in the 3 tablespoons fresh parsley and 2 cloves garlic and cook 3–4 minutes more. Transfer the mixture to a bowl and set aside.
• Preheat the Oven: Preheat the oven to 450°F.
• Prepare the Pork Tenderloin: While the onions cook, place the 1 1/2 to 2 pounds pork tenderloin on a cutting board. With a sharp knife, make a lengthwise cut down the center, stopping about 1/4 inch from the bottom (don’t cut all the way through). Open it up like a book. Cover with plastic wrap and pound evenly to about 1/4 inch thickness. Season both sides with half of the 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper.
• Mix the Cheese Filling: In a small bowl, stir together the 2 ounces cream cheese and 2 ounces crumbled feta cheese until smooth and combined.
• Layer the Fillings: Spread the 1/3 cup jellied cranberry sauce down the center of the flattened pork, leaving 1 inch clear at both ends. Spread the onion mixture next to the cranberry layer, and then spread the cheese mixture alongside.
• Roll and Secure the Pork: Starting from a long side, roll up the pork tightly like a jelly roll. Secure with kitchen twine every 1–2 inches. If you don’t have twine, toothpicks along the seam will work.
• Season the Outside: Place the rolled tenderloin seam-side down back in the cast iron skillet (or transfer to a rimmed baking sheet if your skillet isn’t oven-safe). Sprinkle with the remaining salt and pepper.
• Roast the Pork: Roast for 28–33 minutes, or until the pork reaches 145°F internally (check with an instant-read thermometer in the thickest part).
• Rest Before Slicing: Remove from the oven and let the pork rest for 15–20 minutes before slicing into 1 1/2-inch thick rounds. Resting allows juices to redistribute and keeps the meat tender and moist.

Notes

Make-Ahead: Caramelized onions can be made up to 2 days ahead and refrigerated. The pork can also be butterflied,
seasoned, and rolled up (unbaked) up to 12 hours ahead — wrap tightly in plastic and refrigerate until roasting.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

Freezing: Not recommended; cream cheese and feta lose texture after thawing.

Reheating: Reheat slices gently in a covered dish at 300°F until warmed through. Add a splash of broth to keep moist. Or microwave individual slices 1–2 minutes on medium power, covered, to avoid drying out.

Nutrition

Serving: 1 | Calories: 671cal | Carbohydrates: 10g | Protein: 96g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 323mg | Sodium: 813mg | Sugar: 6g | Fiber: 1g | Calcium: 95mg | Iron: 5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Pork Tenderloin appeared first on The Slow Roasted Italian.

It’s time to put a spin on the classic chocolate chip cookie, and now is the perfect time of year to do so.

The holiday season is all about fun flavors and cranberries, and this is the perfect cookie recipe to showcase them. 

I’ve made these for a holiday cookie exchange, and it’s safe to say that these baked cookies are fun for baking and enjoying at home.

What I really love about this cranberry cookie recipe is that it’s a chewy cookie loaded with bursts of chocolate flavor. 

For the best results, be sure to follow the recipe card below. Doing so will result in bakery-style cranberry chocolate cookies for all!

You’ll be hooked the first time that you bake up a batch of these cookies. 

Cranberry Chocolate Chip Cookies

How many cookie recipes are too many? Asking for a friend… Kidding!! I know that you can never have enough cookie recipes to choose from, especially during bake sale and holiday party season! 

I think I speak for us all when I say that as much as I love a good chocolate chip cookie, sometimes I want something with a bit more pizzazz. 

And that’s exactly what was on my mind when I came up with these cranberry chocolate chip cookies!

I think that it’s the best cookie for Christmas cookie exchanges, and is sure to become one of your newly discovered favorite cookies. 

They feature all of the beauty of the classic with a pop of fun, fruity flavor. I also added some chopped pecans for an added crunch. They came out so good!

You don’t need anything really fancy to make them — this recipe is so simple and straightforward that even beginner bakers will be able to master it quickly. 

It’s also such a fun one to make with the kiddos! Measure out all of the ingredients and then let them add them to the bowl.

Whether you’re looking for something to include in your kids’ lunchbox, to make for an upcoming cookie swap, or simple to have on hand at home, look no further!

If cranberries aren’t your thing, try our sweet & chewy Cherry Chocolate Chip Cookies!

Ingredient Notes and Substitutions

• All-Purpose Flour – AP is perfectly fine for cranberry chocolate chip cookies! That said, if you want to make these gluten-free, you can always use your preferred 1:1 GF flour instead.
  
• Butter – Unsalted is best here. We’re adding an extra pinch of salt to enhance the overall flavor so we don’t need it in the butter. Make sure to soften it first.
  
• Sugar – I’m using both granulated sugar and light brown sugar… the only way to make cookies in my opinion!! Using both will give you the perfect texture, flavor, and color.
  
• Cranberries – The tart, sweet, and chewy star of these chocolate chip cranberry cookies! 
  
  As a note, these can be switched out for another type of dried fruit, but it would change the overall flavor.
  
• Mini Chocolate Chips – I like semi-sweet regular chocolate chips here, but dark chocolate chips or white chocolate chips (a classic pairing with cranberry) would also be tasty!
  
  You could also add chocolate chunks, too. Chocolate lovers will want to try all the flavor options! 
  
• Vanilla Extract – For a touch of warmth, and to highlight and enhance the other flavors! You can use pure vanilla extract or vanilla bean paste.
  
• Pecans – For added crunch! You can sub in your favorite if you don’t like pecans. And if allergies are a concern, you can leave the nuts out. 

Tips and Tricks to Make Perfect Cranberry and Chocolate Chip Cookies

• Pull the butter out of the fridge first.

You’ll want the butter to be softened before you cream it with the sugars! For the best final texture, make sure that it’s at room temperature, but not melted. 

By the way, stop creaming the butter and sugar when the mixture becomes light and fluffy. If you overdo it, your cranberry and chocolate chip cookies could go flat. 

And if you don’t mix it enough, they’ll come out dense.

• “Mix until just combined” is no joke!

Longtime readers are probably thinking… “Okay, Donna, we get it! Don’t overmix!” I know I say this for almost all of my baking recipes, but there’s a reason! 

Overmixing will overdevelop the gluten in the flour, which will lead to tough cookies — literally. You want everything to be combined but stop mixing there. 

• Toast the pecans for added flavor.

Tossing the chopped nuts in a dry skillet over medium for a few minutes until fragrant will add a deeper, richer, more nutty flavor to your cranberry chocolate chip cookies!

Let them cool completely before adding them to the dough, then proceed with the recipe as written.

• Underbake for chewy cookies.

Don’t overmix, but you can certainly underbake! I’ll usually pull my chocolate chip cranberry cookies out of the oven as soon as the edges start to brown. 

They’ll continue to cook a little on the hot baking sheet, giving you tender, moist, and chewy results!

Prep Ahead

• Soften the butter
• Preheat your oven to 350°F
• Line a baking sheet with parchment paper or Silpat
• Chop (and toast if desired) the pecans

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper or Silpat Mat – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I use a large mixing bowl for this recipe. 
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully. 
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Wire Rack – Great for cooling all kinds of baked goods.
• Cookie scoop – If you want uniformly sized cookies, a cookie dough scoop works well. 

Serving Suggestions 

Once your chocolate chip and cranberry cookies are cool, feel free to dig in! Pair them with a hot cup of tea, coffee, or even some apple cider for a fall-themed treat.

I will definitely be making these all autumn long! With back-to-school, bake sales, and the winter holidays there will be plenty of occasions.

And if you’re looking for more cranberry dessert recipes, boy do I have a bunch! Some of my favorites include Cranberry Bliss Bars just like Starbucks, Cranberry Shortbread Cookies, Cranberry Orange Quick Bread, and this insanely decadent Cranberry Maple Donut Bread Pudding. 

Storing, Freezing, and Reheating

Store your chocolate chip cranberry cookies in an airtight container at room temperature for up to 5 days, or up to 1 week in the fridge. 

For longer storage, I suggest freezing the dough before baking for the best taste and texture. Scoop out the cookie dough balls then place on a baking sheet and flash freeze. 

When frozen solid, you can transfer them to an airtight container or bag and freeze for up to 3 months. You can bake as directed when you’re ready — no need to thaw!

If you want to reheat leftover cookies, you can pop them in the microwave and heat in 30-second bursts until warm.

Chocolate Chip Cranberry Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Cookie Recipes

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

Easy No Bake Avalanche Cookies Recipe + Video

Cranberry Shortbread Cookies

Triple Chocolate Cookies (Soft & Chewy Recipe)

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Cranberry Chocolate Chip Cookies Recipe

Cranberry Chocolate Chip Cookies are bursting with tart cranberries, rich chocolate chips, nutty chopped pecans, and a whole lotta love!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

cooling time 10 minutes minutes

Total Time 29 minutes minutes

Servings 22 cookies

Calories 186cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• large mixing bowl
• cookie scoop

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup dried cranberries + extra to garnish optional
• 1 cup semi-sweet mini chocolate chips + extra to garnish optional
• 1/2 cup chopped pecans + extra to garnish optional, about ½-¾ cup chopped pecans for garnishing
• Sea salt to garnish

Instructions

• Preheat the oven to 350°F and line a baking sheet with a silpat mat or parchment paper.
• In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Using an electric mixer, cream the butter, and sugars until light and fluffy, about 3-5 minutes.
• Add the egg and vanilla and beat well.
• Add the flour, baking soda, and salt. Mix until just combined.
• Fold in the dried cranberries, mini chocolate chips, and chopped pecans.
• Use a 2 tablespoon cookie scoop to create cookie dough balls.
• Place them on the prepared baking sheet about 2” apart.
• Bake for 8-9 minutes – remove from the oven as soon as the edges start to brown.
• Optional: garnish the tops of the cookies as soon as they are removed from the oven with cranberries, chocolate chips, and pecans.
• Let cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Enjoy!

Notes

Cookies can be stored in an airtight container for up to 5 days at room temperature.

Cookie dough can be frozen in an airtight container for up to 3 months (scoop cookie dough balls before freezing and then bake as directed – no need to thaw the dough).

Cranberries can be switched for another type of chocolate or dried fruit.

Nutrition

Serving: 1 | Calories: 186cal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 162mg | Sugar: 14g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Chocolate Chip Cookies Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHRISTMAS ROAST RECIPE

• Unique Flavor: A festive upgrade to classic recipes.
  
• Cooking Options: Roast in the oven or slow-cook in the crockpot.
  
• Sticky-Sweet Glaze: Make a double batch and drizzle over your sides too.
  
• Christmas Showstopper: A gorgeous centerpiece for your holiday table.
  
• Family Favorite: Loved by all ages!

Christmas Roast

This is not your average pot roast. No, this baby gets a festive upgrade. 

We’re talkin’ bold balsamic, tangy cranberries, and a kiss of sweetness, all slow-roasted into the most luxurious holiday sauce you’ve ever spooned over mashed potatoes. 

It’s the kind of dish that makes people close their eyes on the first bite. Fork-tender, tangy-sweet, and absolutely crave-worthy

Whether you go oven or slow cooker, you’ll want to bookmark this Christmas roast recipe and pull it out every December. Trust me!!!

INGREDIENT NOTES 

• Chuck Roast: This is my top pick for tenderness and flavor, but ribeye or other roasts can also be used.
  
• Cranberry Sauce: Jellied cranberry (from a can) works best here! It blends smoothly into the marinade.
  
• Beef Stock: Adds richness and depth to the Christmas roast sauce. Beef broth can be used in a pinch but won’t be as concentrated. I love using Kitchen Basic Beef Stock in this recipe.
  
• Fresh or Frozen Cranberries: Either work well. Don’t skip these! They’re key for balancing the sweetness and bringing that seasonal sparkle.
  
• Balsamic Vinegar: Adds bold acidity that cuts through the richness of the cranberry roast. I’ve used basic balsamic vinegar from the grocery store and fancy balsamic from Italy in this recipe.
  
  Both are delicious, but you can definitely tell the difference.

VARIATIONS 

Spicier Version: Add extra red pepper flakes or a splash of hot sauce to the cranberry roast marinade.

Herb Swap: Use rosemary or sage in place of thyme for a more wintery twist.

Crockpot Convenience: Skip searing if you’re short on time. The flavor is still fantastic, just less caramelized.

Extra Glaze: Double the marinade and simmer half on the stovetop to serve as a glaze.

SERVING SUGGESTIONS

• Mashed Potatoes: Rich and buttery, these soak up every last drop of that crave-worthy sauce.
  
• Pasta: Want to really impress your guests? Make it from scratch!
  
• Fresh Salad: Broccoli salad or sweet kale salad (like the one from Costco) are staples on our holiday table.
  
• Veggie Sides: Roasted squash or heirloom carrots add extra color to the plate.
  
• Wine Pairing: Full-bodied reds like Cabernet Sauvingnon or Merlot complement the richness of the beef nicely.
  

HOLIDAY ROAST FAQ 

When developing this cranberry pot roast recipe, my goal was to create a holiday roast that delivered serious wow-factor with minimal stress. 

The key lies in the marinade chemistry… the acidity of the balsamic vinegar breaks down muscle fibers while infusing the meat with flavor. 

Cranberries provide natural pectin, which helps thicken the sauce as it simmers, and the stock adds body and umami depth. 

By searing before roasting, you trigger the Maillard reaction, creating that gorgeous golden crust and locking in juices. 

Whether you oven-roast or slow-cook, this is a flavor-packed, science-backed recipe that earns its spot at the center of your holiday table!

TOOLS NEEDED 

• Large Zip-Top Bag: For marinating the Christmas roast.
  
• Cast Iron Skillet or Oven-Safe Skillet: Use this to sear and bake the roast.
  
• Tongs: Helps flip the meat to sear on all sides.
  
• Meat Thermometer: So you know when it’s done!
  
• Foil: Tent after baking to keep the meat warm and moist.
  
• Slow Cooker: Only if using this method, instead of baking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Roast Recipes

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Smoked Roast Beef (Easy Beef Sirloin Tip Roast Recipe)

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Cranberry Christmas Roast (Oven + Slow Cooker)

Make Christmas Roast with a cranberry-balsamic glaze in either the oven or slow cooker. Fork-tender, flavor-packed, and ridiculously good!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

marinating time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6

Calories 524cal

Author Donna Elick

Ingredients

• 1/3 cup balsamic vinegar
• 1/4 cup jellied cranberry sauce
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 3 pound chuck roast
• 2 tablespoons flavorless oil (I like light olive oil or avocado oil)
• 1/2 cup (8 fl oz) beef stock
• 2 cups fresh or frozen cranberries
• 4 sprigs fresh thyme

Instructions

• Make the Marinade: In a large zip-top bag, combine 1/3 cup balsamic vinegar, 1/4 cup jellied cranberry sauce, 3 tablespoons packed light brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Whisk well or squish the bag to fully incorporate the cranberry sauce.
• Pierce and Marinate the Roast: Use a knife or fork to pierce the 3 pound chuck roast all over. Place the meat in the bag with the marinade. Seal and refrigerate for at least 3 hours or overnight.
• Preheat the Oven: Preheat oven to 350°F.
• Dry and Sear the Roast: Remove the roast from the marinade, allowing excess to drip off into the bag. Blot dry with paper towels. In a large oven-safe skillet (preferably cast iron), heat 2 tablespoons flavorless oil over medium-high heat. Sear roast on all sides for 1–2 minutes per side until browned. Transfer to a plate.
• Add Sauce Ingredients: Pour the marinade into the hot skillet. Add the 1/2 cup (8 fl oz) beef stock, 2 cups fresh or frozen cranberries, and 4 sprigs fresh thyme. Stir to combine, then return the seared roast to the skillet.
• Roast and Baste: Transfer the skillet to the oven. Bake for about 1 hour, basting every 15 minutes, until the internal temperature reaches 145°F for medium or longer for more well-done meat.
• Rest the Roast: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing and serving.

Notes

Make-Ahead Tips: Marinate the roast the night before to save time. Flip the bag halfway through marinating for even flavor (if possible).

Storage: Store leftover roast in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Freeze sliced or shredded roast in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips: Reheat in a covered skillet with a splash of beef stock over medium-low heat until warmed through, or use the microwave in 30-second bursts.

Roast Tips: You can use almost any kind of roast for this recipe. Chuck roast is my top choice for its tenderness and rich flavor. A ribeye roast is another fantastic (but pricier) option. Cheaper cuts will still taste great but may not be as melt-in-your-mouth tender.

Marinade Tips: Piercing the meat with a fork before marinating allows the flavor to soak in deeper. Whisk or smush the marinade to fully incorporate the cranberry sauce before adding the meat.

Pan Tips: A cast iron skillet is ideal for searing and oven-roasting. If you don’t have one, use any oven-safe skillet. No oven-safe pan? Sear in a skillet and transfer to a baking dish before roasting. Or skip the oven altogether and use the slow cooker method instead.

SLOW COOKER INSTRUCTIONS
Follow steps 1–3 above.

Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme.

Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.

Nutrition

Serving: 1 | Calories: 524cal | Carbohydrates: 18g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 426mg | Sugar: 13g | Fiber: 2g | Calcium: 56mg | Iron: 5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Christmas Roast (Oven + Slow Cooker) appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this sourdough bread stuffing. It’s a must on any holiday table and pairs perfectly with the rest of the Thanksgiving meal.

This is one of those side dish recipes that puts the perfect spin on the classic recipe. If you’re looking at making homemade stuffing for a holiday meal this year, this recipe is a great way to make that happen. 

It has so much flavor and, in my opinion, has a better texture than any classic stuffing recipe.

Some people call it Thanksgiving stuffing, but I literally make this for all the big meals during the holiday season!

Using a sourdough loaf as the best bread ingredient takes the flavor to a whole new level. 

Sourdough Stuffing

Sometimes I look forward to the Thanksgiving sides even more than the turkey! 

And how could I not with this absolutely phenomenal sausage cranberry stuffing on the table?? 

You may have guessed it from the name, but this has the best mix of savory and tart flavors in a mouthwateringly moist, rich sourdough stuffing. 

I could eat it on its own — of course, there’s no need to with all of these 5-star Thanksgiving sides to choose from!

Recipe Video

To see us make sausage cranberry apple stuffing from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Sourdough Bread Cubes – Sourdough is substantial and holds up to moisture really well, making it perfect for cranberry apple stuffing! It has a nice chewy texture!
  
  If you have homemade sourdough bread leftovers, use it for this!  I typically cut them into 1-inch cubes or bite-sized pieces. 
  
• Dried Cranberries – These don’t need to be rehydrated before use — just throw them in right with the apples! 
  
  If you’d like to use fresh cranberries, go right ahead. You’ll just need to use more.
• Ground Pork Sausage – Really, any sausage will do! 
  
  Regardless of your choice, you really do want to leave all of that grease and fat in the pan to fry up the shallots and seasonings — it adds so much depth and flavor!
  
  You could also use turkey sausage if you wanted to cut out some of the calories. 
  
• Chopped Pecans – Walnuts are the closest alternatives, and almonds can easily take their place for a more mild flavor and texture. 
  
  You can also leave them out entirely if desired.
  
•  Parsley, Sage, Rosemary & Thyme – It can be hard to find fresh herbs toward the end of the year. In this case, you can use dried for this sourdough stuffing recipe. 
  
  Just use 1 teaspoon of dried per 1 tablespoon of fresh. 
  
• Chardonnay Wine – Adds crisp, buttery flavor and some much-needed acidity. Use whatever you like to drink by the glass. You can use any white wine to make this the best stuffing. 
  
  Easily make this cranberry sausage stuffing without alcohol if needed. Simply replace the wine with either chicken stock or vegetable stock! Whatever you choose will be the perfect addition. 

The step-by-step instructions are below but the best part is that you do have some wiggle room in how you can make this stuffing recipe. That’s one of my favorite things about this golden brown side dish! 

Tips for Making Sausage Cranberry Stuffing with Sourdough

• Keep It Warm

I’m a big fan of keeping my holiday sides in slow cookers to keep them warm and for easy serving at dinnertime! 

Just transfer sausage cranberry stuffing to the crockpot and cover. If it gets a bit dry, just add some extra stock!

• More Popular Stuffing Add-Ins

Other dried fruits like blueberries, currants, or raisins are very popular in stuffing as well. 

Bell peppers (or hot peppers for the brave!) are great to use too. And bacon or cheddar cheese (or both!) can add a lovely smoky and savory flavor!

• Using Dried Herbs?

Crush them in your palm or with a mortar and pestle before adding them to the pan. 

This helps the herbs to release their oils and give off a stronger aroma and flavor. 

Be sure that you grease or butter the casserole dish or baking dish that you use. This will help that stuffing mixture not stick to the sides and makes less of a mess to clean up! 

Cranberry Sausage Stuffing FAQ

Prep Ahead Instructions: Make & Bake Later

Save a bit of time by doing all of the prep work the day before the big meal! 

It’s as easy as following this cranberry sausage stuffing recipe all the way until it’s time to bake — rather than popping your dish into the oven, you’ll slide it into the fridge.

I wouldn’t prepare sourdough stuffing more than a day in advance to maintain the fresh taste of the fruit, herbs, and sausage. 

Once you’re ready to bake, go ahead and pop it into the oven! Give yourself a couple of extra minutes to make up for the cooled temperature of the ingredients.

Make Ahead Instructions: Bake & Reheat Later

You can also make sausage cranberry apple stuffing the day before and reheat the next day. Everything can be prepared and baked as instructed in the recipe. 

Allow it to cool, then cover once more with tin foil.

Reheat cranberry apple stuffing in the oven at the same temperature until warmed through. 

Be sure to remove the tinfoil so the top of the sourdough bread crisps right back up.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fabulous Stuffing Recipes

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Sausage Apple Cranberry Sourdough Stuffing Recipe + Video

My Sourdough Stuffing is a sweet and savory masterpiece! Cranberry sausage stuffing with apples will be the best thing on the table!

Course Side Dish

Cuisine American

Method Oven, Stovetop

Prep Time 45 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 493cal

Author Donna Elick

Ingredients

• 10 cups sourdough bread cubes (1 large loaf)
• 1 cup dried cranberries
• 1 medium apple peeled, cored and chopped
• 24 ounces ground pork sausage
• 1/2 cup shallots finely diced
• 1/2 cup chopped pecans
• 1/2 cup chopped flat leaf parsley
• 3 tablespoons finely chopped fresh sage divided
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 cup chardonnay wine See Notes
• 4 tablespoons unsalted butter
• 2 cups chicken stock or vegetable broth
• 2 eggs lightly beaten

Instructions

• Preheat the oven to 350°F. Butter a 9×13-inch casserole dish; set aside.
• Place sourdough cubes in single layers across 2 baking sheets. Bake for 10-15 minutes, stirring bread occasionally, until toasted, but not browned.
• Transfer toasted bread cubes into an extra-large bowl. Add cranberries and apples; set aside.
• Cook sausage in a large skillet over medium heat, using a spatula to break up the meat as it cooks. Add 1 ½ tablespoons sage, and cook for another minute.
• Use a large slotted spoon to transfer sausage from skillet to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra).
• Add shallots to the pan. Cook until translucent, about 3 minutes. Add pecans, herbs and remaining sage, and cook for 2 minutes, stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.
• Add wine to the skillet and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan. Add butter and chicken stock and bring mixture to a boil for 3 minutes, then remove from heat and pour over bread cubes in the bowl.
• Add beaten eggs to the bowl. Toss gently to combine, then transfer sourdough stuffing into the prepared baking dish.
• Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.

Video

Notes

Substitute for wine: For those sensitive to alcohol, you can use chicken or vegetable stock in place of the wine.

Substituting dry herbs for fresh: You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.

To keep stuffing warm: You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.

Nutrition

Serving: 1 | Calories: 493cal | Carbohydrates: 23g | Protein: 17g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 119mg | Sodium: 650mg | Sugar: 16g | Fiber: 3g | Calcium: 57mg | Iron: 2mg

Originally published November 2014, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sausage Apple Cranberry Sourdough Stuffing Recipe + Video appeared first on The Slow Roasted Italian.

Recipes like Cranberry Orange Quick Bread

Fresh citrus and juicy cranberries are combined into one irresistible loaf! Or try these delicious cranberry shortbread cookies that are soft and buttery.

For more quick bread recipes, try our Chocolate Chip Zucchini Bread & 4-Ingredient Root Beer Bread

For something lightly sweet and perfect for dessert, make Ice Cream Bread with just 2 ingredients or add sliced fruit for a strawberry version.

Or, try Bacon Cheddar Beer Bread for a savory option! It’s great on its own or as an easy side dish to any meal.

For something totally different try any of our amazing copycat recipes.

Cranberry Orange Quick Bread

This is an easy quick bread recipe. Quick breads are a great way to make bread without using yeast.

Because there’s no yeast in the bread, the dough can be put into the oven right away, without any kneading or waiting for it to rise.

These are also sometimes referred to as loaf cakes, because the consistency is more like cake than a yeast bread.

How To Make Orange Quick Bread

Combine the wet and dry ingredients in separate bowls, then combine and fold in the cranberries.

Then, pour the batter into the loaf pan, top with more cranberries, and bake. It’s that simple!

Helpful Tips and Tricks

• Zest First: Always zest your citrus before juicing so the rind is still firm. Then, roll the fruit on the counter while pressing lightly with your palm to release the liquid for easier juicing.
• Make Extra: This recipe can easily be doubled to make an extra loaf. Or, divide the batter into smaller pans and give them as easy holiday gifts! Be sure to reduce the baking time by about half for smaller loaves.
• Easy Removal: Place a piece of parchment in the pan so it covers just the bottom and longer sides. Leave a little bit hanging over so you can lift the bread straight out of the pan without having to tip it over.
• Add A Glaze: You can make a simple glaze by mixing 1 cup powdered sugar with a little zest and enough orange juice to get the right consistency. Drizzle over the cranberry orange loaf once it has cooled.

Kitchen Tools You Will Need

• 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Microplane/Zester – Not only is it great for zesting citrus, I like to use it to grate garlic as well.
• Citrus Juicer – This gets every last drop out, which makes juicing oranges so much easier.

Cranberry Orange Quick Bread FAQ

Store covered or in a sealed container to keep the loaf moist. Enjoy within 3-4 days for best results.

Can I freeze cranberry orange bread?

Yes, quick bread freezes beautifully. Once cooled, wrap the entire loaf in layers of plastic wrap and foil and store for up to 3 months.

For easier snacking, wrap individual slices or separate them with a piece of parchment or wax paper before placing them in a zippered storage bag.

Thaw in the refrigerator or on the counter before serving.

What can I use instead of buttermilk?

Buttermilk gives the orange bread both texture and moisture, so we don’t have a substitute to recommend.

However, you can easily make a buttermilk substitute by combining regular milk and either lemon juice, vinegar, or cream of tartar.

Can I use frozen cranberries instead of fresh?

Absolutely! In fact, you don’t even need to thaw them first. Just toss the frozen cranberries right in the orange bread batter and bake.

If neither is available, you can rehydrate dried cranberries in orange juice or use them as is. Just know that the final result won’t turn out quite the same.

How do I convert this quick bread recipe to muffins?

Mix the batter exactly the same, then divide into a greased muffin pan. Bake at 350F for 18-20 minutes or until a toothpick comes out clean.

One loaf is equal to about 15 muffins.

Enjoy!

With love from our simple kitchen to yours. 

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Easy Cranberry Orange Quick Bread

Orange cranberry bread has the perfect balance of tart and sweet flavors, and it’s SO moist! Make this quick bread recipe for holiday gifts.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 1 Loaf

Calories 282cal

Author Donna Elick

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large orange zested and juiced
• 3/4 cup buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh cranberries divided

Instructions

• Preheat the oven to 350°F and prepare a 9×5 loaf pan with baking spray.
• Combine the flour, sugar, baking powder, salt, and orange zest in a medium mixing bowl. Whisk to combine.
• Combine the buttermilk, oil, eggs, 1 tablespoon of the orange juice and vanilla in a large bowl. Whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients and whisk until completely combined.
• Fold in 1 cup of the fresh cranberries.
• Pour the batter into the loaf pan. Sprinkle the remaining ½ cup of cranberries on top of the batter.
• Bake in the preheated oven for 60 minutes or until a toothpick inserted near the center comes out clean.
• Allow to cool completely. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 282cal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 191mg | Sugar: 23g | Fiber: 1g | Calcium: 59mg | Iron: 1mg

Originally published November 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cranberry Orange Quick Bread appeared first on The Slow Roasted Italian.