Cranberry Sage Stuffing On The Side Recipes

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CRANBERRY SAGE STUFFING ON THE SIDE



Cranberry Sage Stuffing on the Side image

This is a lovely side dish that goes well with poultry, pork or almost any thing. It is sometimes nice to have two different stuffings for different tastes If you are going to double this recipe do not double the sage or it will overpower just add a little bit more than the original recipe

Provided by Bergy

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 cup chopped onion
1 cup chopped celery (use leaves too well chopped)
2 cups chopped cranberries, fresh frozen or dried
4 cups white bread, cubes crusts removed
2 teaspoons fresh sage or 1/2 teaspoon dried sage
1 orange, rind of, grated
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
2 eggs, lightly beaten
salt & pepper
1 cup chicken stock

Steps:

  • In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
  • Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
  • Turn into an oiled oven proof dish.
  • You may now refrigerate it covered until the next day or.
  • Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.

Nutrition Facts : Calories 277, Fat 14.7, SaturatedFat 8.2, Cholesterol 93.7, Sodium 352.1, Carbohydrate 31, Fiber 3.6, Sugar 11.3, Protein 6.3

MOM'S SAUSAGE AND CRANBERRY STUFFING



Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h10m

Yield 20

Number Of Ingredients 19

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
  • Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
  • Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
  • Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

TURKEY BREAST WITH CRANBERRY SAGE STUFFING



Turkey Breast with Cranberry Sage Stuffing image

Categories     turkey     Side     Bake     Roast     Low Sodium     Cranberry     Sage     Boil

Yield serves 6, 3 ounce turkey and 1/4 cup gravy per serving

Number Of Ingredients 13

Stuffing
1 medium rib of celery, diced
1 leek (white part only) or 1/2 small onion, diced
1/2 6-inch whole-wheat pita, torn into small pieces
1/2 cup dried sweetened cranberries
1/4 cup fat-free, low-sodium chicken broth
1 teaspoon dried sage
1/8 teaspoon pepper
1 1 1/2-pound boneless, skinless turkey breast, butterflied, all visible fat discarded
1 tablespoon canola or corn oil
2 cups fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
1/2 cup water

Steps:

  • In a medium bowl, stir together the stuffing ingredients.
  • If your butcher wouldn't butterfly the turkey breast, cut it lengthwise down the center, almost in half; don't cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
  • Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.
  • Preheat the oven to 350°F.
  • In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.
  • Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.
  • Bring the broth to a boil over medium-high heat.
  • Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.
  • Slice the turkey into 6 pieces. Serve with the gravy.
  • Cook's Tip on Mesh
  • Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell-or perhaps even give-you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.
  • nutrition information
  • (Per Serving)
  • Calories: 231
  • Total Fat: 4.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 2.0g
  • Cholesterol: 68mg
  • Sodium: 130mg
  • Carbohydrates: 18g
  • Fiber: 1g
  • Sugars: 9g
  • Protein: 29g
  • Dietary Exchanges
  • 1 Carbohydrate
  • 3 Lean Meat

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