This stuffing brings together toasted bread cubes, sweet dried cranberries, and crunchy walnuts in a savory-sweet mix that's built for a Mediterranean-style table. Onion, celery, and garlic get softened together, then fresh thyme, sage, and rosemary bring an herbaceous depth that plays beautifully against the tart cranberries and toasted nuts. Chicken broth keeps everything moist without weighing the dish down, and a quick foil-covered bake followed by an uncovered finish gives you a golden, crisp top with a steamy, tender center. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole dish together. Whole-grain-style bread, nuts, herbs, and simple aromatics are exactly the kind of everyday, plant-forward staples this way of eating is built around, which makes this a genuinely solid stuffing to bring to a Mediterranean-inspired spread. It's satisfying enough to anchor a holiday plate, yet simple enough to make on a regular weeknight rotation.
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 20–25 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and increase the oven temperature to 375°F (190°C).
Spread the chopped walnuts in a single layer on the same baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Add the toasted walnuts to the bowl with the bread cubes.
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