Cranberry Stuffing Recipes

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CRANBERRY STUFFING



Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

CRANBERRY STUFFING



Cranberry Stuffing image

This is an original recipe for those who like trying something a little different. Using cranberries, walnuts, and golden raisins, you can make a stuffing that sweetens your Thanksgiving meal! I'm not actually sure how well it does when baked in a turkey. I find that putting stuffing in the bird tends to dry the bird.

Provided by DAELAYNA

Categories     Side Dish     Casseroles

Time 1h

Yield 12

Number Of Ingredients 9

1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
1 ½ cups dried cranberries
1 ½ cups golden raisins
1 cup chopped walnuts, toasted
2 tablespoons brown sugar
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish.
  • Bake in the preheated oven until crisp on top, 45 to 60 minutes.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 53.8 g, Cholesterol 20.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 300.3 mg, Sugar 27.4 g

CRANBERRY STUFFING



Cranberry Stuffing image

Make an easy cranberry stuffing recipe for Thanksgiving.

Provided by Tonya Staab

Categories     Side Dish

Time P1DT2h35m

Number Of Ingredients 12

1 cup unsalted butter
1 yellow onion
1 1/2 cups celery
12 oz bread (we used a loaf of Rosemary Olive Oil bread)
1/2 cup fresh parsley
2 tbs fresh sage
1.5 tbs fresh thyme
1 tbs fresh rosemary
1 cup dried cranberries
2 cups low sodium chicken broth
2 large eggs
1 pinch salt and pepper

Steps:

  • Leave bread out for a day or two before preparing the stuffing. If the bread is not firm or 'stale' follow the steps below, but if it is, move onto chopping the fresh ingredients.
  • Preheat the oven to 250F.
  • Cut the bread into cubes about 3/4 inch in size and place in a single layer on a baking sheet.
  • Bake for approximately 50 minutes, tossing halfway through. If the bread isn't firm then let it cook a little longer, just 5 minutes at a time.
  • Turn up the oven heat to 350F.
  • Chop the onion, celery, and fresh herbs, and then roughly chop the dried cranberries.
  • Melt the butter in a frying pan over medium-high heat. Add the celery and onion and cook until softened.
  • Put the bread into a large bowl with the fresh herbs and salt and pepper.
  • Add the celery and onion along with chicken broth and whisked eggs. Stir to combine.
  • Pour the mixture into a baking dish, cover with aluminum foil and bake for 30 minutes.
  • Remove the aluminum foil and bake for a further 30 minutes.

CRANBERRY-WALNUT STUFFING



Cranberry-Walnut Stuffing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix, such as Pepperidge Farm
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
  • In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
  • Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
  • In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
  • Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

BAKED APPLE CRANBERRY STUFFING



Baked Apple Cranberry Stuffing image

Provided by Food Network

Time 55m

Yield 11 Servings

Number Of Ingredients 7

3 tablespoons butter
4 stalks celery, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2¼ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 medium Granny Smith apple, chopped
1 cup sweetened dried cranberries
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

Steps:

  • 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

CHESTNUT, BACON & CRANBERRY STUFFING



Chestnut, bacon & cranberry stuffing image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories     Side dish

Time 1h20m

Yield Makes 24 stuffing balls

Number Of Ingredients 12

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

  • Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
  • Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
  • To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

APPLE-CRANBERRY STUFFING



Apple-Cranberry Stuffing image

I leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. -Miranda Allison, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 servings (3/4 cup each).

Number Of Ingredients 12

1/2 cup butter, cubed
1/2 cup chopped sweet onion
1 celery rib, chopped
12 cups seasoned stuffing cubes (about 20 ounces)
2 medium apples, finely chopped
2 cups cooked wild rice
1-1/2 cups dried cranberries
3 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1-1/2 to 2 cups chicken broth

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 819mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.

CRANBERRY APPLE STUFFING



Cranberry Apple Stuffing image

One Thanksgiving, I lost the recipe I planned to use, so I threw this cranberry stuffing together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she'd ever tasted! Talk about a compliment! -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 15

3/4 pound bulk Italian sausage
2 celery ribs, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, cubed
1 package (12 ounces) seasoned stuffing cubes
1-1/2 cups chopped apples
1 cup dried cranberries
1/2 cup slivered almonds
1-1/2 teaspoons dried sage leaves
1-1/2 teaspoons dried thyme
1/8 teaspoon pepper
Dash salt
1 to 1-1/2 cups apple cider or juice

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.

Nutrition Facts : Calories 338 calories, Fat 17g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 809mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 4g fiber), Protein 8g protein.

SAUSAGE & CRANBERRY STUFFING



Sausage & cranberry stuffing image

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Provided by Good Food team

Categories     Side dish

Time 1h5m

Number Of Ingredients 10

1 onion , finely chopped
25g butter
2 slices white bread , whizzed to chunky breadcrumbs
200g sausagemeat
1 apple , peeled and grated
200g cranberry
50g pistachios
4 sage leaves, finely sliced
½ tsp mixed spice
bay leaves , to serve (optional)

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.

Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

CRANBERRY-STUFFED CORNISH GAME HENS



Cranberry-Stuffed Cornish Game Hens image

Dried cranberries add plenty of flavor to these Cornish game hens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
1/2 tablespoon extra-virgin olive oil
1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
3/4 cup dried cranberries
3/4 cup reduced-fat, low-sodium canned chicken broth
6 Cornish game hens (1 1/2 pounds each)
1 tablespoon unsalted butter, room temperature
1/4 teaspoon freshly ground pepper
1/2 cup port

Steps:

  • Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
  • Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
  • Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
  • Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
  • Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g

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From metro.ca


CRANBERRY STUFFING 'FOR PORK' RECIPE - FOOD NEWS
Dilute the cranberry sauce with 1 tbsp of hot water, then brush it over the stuffing balls. Return the stuffing to the oven for another 5 minutes, until the cranberry glaze becomes caramelised and sticky. Transfer the stuffing to a serving dish and serve at the table.
From foodnewsnews.com


CRANBERRY APPLE FREEKEH | THE MEDITERRANEAN DISH
2018-11-06 3.Toss in freekeh and spices. Here, I chose to play up the warm, earthy notes by using sweet paprika, allspice and cinnamon. 4. Add liquid and cook part-way, then stir-in cranberries, and let simmer until freekeh is fully cooked through.
From themediterraneandish.com


CORNBREAD CHESTNUT STUFFING - RUNNING TO THE KITCHEN®
2021-12-11 Add the ground sausage to the pan and brown the meat breaking it up with a spatula as it cooks. Lastly, add the chestnuts and cranberries and stir to combine. Cook another 2-4 minutes until they’re heated through. Season again to taste with salt and pepper. Transfer the stuffing mixture to a large mixing bowl.
From runningtothekitchen.com


8 CRANBERRY STUFFING RECIPES FOR THANKSGIVING DINNER
2021-09-02 Rice Stuffing with Apples, Herbs, and Bacon. In this gluten free stuffing, a combination of wild rice, white rice, onions, apples and bacon are elevated with an array of dried fruit including cranberries, currants, cherries, and apricots. A generous helping of robust Italian parsley and dried mixed herbs balance out the sweetness.
From allrecipes.com


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