Cranberry Orange Stove Top Stuffing Recipes

CRANBERRY ORANGE STUFFING

Steps:

• Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
• Meanwhile, combine all remaining stuffing ingredients in large bowl.
• Stir in cranberry mixture.
• Heat oven to 325 degrees.
• To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
• Bake, uncovered, for 60 to 70 minutes or until celery is tender.
• Meanwhile, combine all sauce ingredients in 2-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
• Pour into blender in small batches and puree.
• Serve sauce with turkey.

CRANBERRY-ORANGE STOVE TOP STUFFING

Steps:

• Prepare stuffing as directed on package, substituting orange juice for the water and stirring in cranberries and nuts along with the juice.
• Fluff with fork before serving.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

STOVE TOP CRANBERRY AND APPLE STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Fluff with fork.

CRANBERRY-ORANGE MUFFIN STUFFING

Steps:

• Heat olive oil and butter in a medium skillet over moderate heat.
• Add the celery and onion, and saute until tender.
• Season with salt and pepper.
• Crumble the muffins into the pan and combine with the vegetables.
• Add herb of choice and chicken broth.
• Cook stuffing 5 minutes, stirring occasionally. Serve immediately.

SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES

Steps:

• Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
• In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.