Pearl Onion and Celery Stuffing with Juniper and Garlic

Photo: Leigh Beisch; Styling: Dan Becker

Time: 1 hour. Juniper berries give this stuffing a savory, woodsy note.

Yield: Serves 16
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 43%
  • Protein: 5.2g
  • Fat: 10g
  • Saturated fat: 3.8g
  • Carbohydrate: 23g
  • Fiber: 0.5g
  • Sodium: 378mg
  • Cholesterol: 28mg


  • 1 package (14 oz.) frozen pearl onions, thawed
  • 1 1/2 cups diagonally sliced celery stalks with some leaves
  • 1/2 cup unsalted butter
  • 1 1/2 tablespoons dried juniper berries,* buzzed in a blender to crush
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon freshly ground black pepper
  • 3 qts. (1 lb.) garlic or garlic-cheese croutons (about 1-in.)
  • About 1/3 cup chopped flat-leaf parsley
  • 2 1/4 cups reduced-sodium chicken broth
  • 1 large egg, beaten to blend


  1. 1. Preheat oven to 325° to 350° (use temperature turkey requires). In a large pot over medium-high heat, sauté onions and celery with butter until vegetables begin to brown, about 12 minutes. Stir in juniper, garlic, and pepper, and cook about 1 minute. Remove from heat and stir in croutons and 1/3 cup parsley. Combine broth and egg in a small bowl, then mix with croutons.
  2. 2. Spoon stuffing into a 9- by 13-in. dish. Cover with foil and bake until steaming, 30 minutes. Uncover and bake until golden, 15 minutes. Scatter with parsley.
  3. *Find in the spice aisle.
  4. Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.
  5. Note: Nutritional analysis is per 3/4-cup serving.
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