Cranberry And Walnut Stuffing Recipes

CRANBERRY AND WALNUT STUFFING

Steps:

• Preheat oven to 350°F.
• Place bread cubes, walnuts and cranberries in large bowl and set aside.
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400ºF. 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.

APPLE CRANBERRY WALNUT STUFFING

Steps:

• Heat saute pan and add butter and saute the onions until golden.
• Add the waltnuts to soften slightly then add the apples and craisins.
• Put breadcrumbs in a large bowl and pour onion mixture over the bread crumbs. Add the sage, scallions, parsley and mix well.
• Spread mixture into a 9x13 pan and add just enough stock to get your stuffing to the desired moisture level.
• bake at 350 for about an hour or until done.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

CRANBERRY-WALNUT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding cranberries and walnuts with the stuffing mix.

SIMPLE CRANBERRY AND TOASTED WALNUT STUFFING

Steps:

• Bring 1 cup water, cranberries & margarine (butter) to a boil.
• Stir in stuffing mix, cover, remove from heat, let stand 5 minutes.
• Fluff with a fork and stir in walnuts.
• If you wish sprinkle some fresh chopped parsley over top.
• That's it - Serve.

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.

CRANBERRY STUFFING

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.

TOASTED WALNUT AND CRANBERRY STUFFING

Steps:

• Bring water, berries and margarine to boil in large saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in nuts.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.