Christmas Cranberry Bread Stuffing Recipes

CRANBERRY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
• Stuff turkey just before roasting.

SAUSAGE & CRANBERRY STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
• To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

APPLE-CRANBERRY CORNBREAD STUFFING

Steps:

• Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
• Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
• Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
• Bake in the preheated oven until golden and set, 20 to 30 minutes.

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

RAISIN-CRANBERRY STUFFING BALLS

Steps:

• Saute onions, celery and walnuts in butter until tender.
• stir honey and all spices into the orange juice.
• Toss together the vegetable-nut mixture, cranberries and raisin bread cubes.
• Pour juice mixture over all and mix gently until well combined, adding more juice if necessary in order to hold a ball shape.
• Shape 1/2 cupfuls into balls by hand an dplace on greased cookie sheet.
• Bake in a preheated 350°F oven for about 25-30 minutes, until lightly browned.

CRANBERRY-CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
• Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
• Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

CRANBERRY NUT STUFFING

Steps:

• In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.