Cranberry Stuffing Recipes Easy

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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

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

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.

SIMPLE CRANBERRY STUFFING



Simple Cranberry Stuffing image

An easy way to make regular boxed stuffing a little more festive -- and pack a nutritional punch as well

Provided by JeannaLW

Categories     < 15 Mins

Time 7m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (6 ounce) box Stove Top stuffing mix, any flavor
1 1/4 cups water
1/4 cup butter
1/3 cup dried cranberries
1/4-1/2 cup Italian style breadcrumbs
sage (optional)

Steps:

  • Heat water, butter, and cranberries together until boiling.
  • Add Stuffing (and optional sage) and mix well.
  • Quickly add Italian style breadcrumbs (more for dryer stuffing, less for more moist stuffing) and stir well.

Nutrition Facts : Calories 394.9, Fat 17.8, SaturatedFat 10.3, Cholesterol 41.2, Sodium 1078.6, Carbohydrate 51, Fiber 2.7, Sugar 5.7, Protein 7.6

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 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.

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.

SIMPLE CRANBERRY AND TOASTED WALNUT STUFFING



Simple Cranberry and Toasted Walnut Stuffing image

This recipe was in the latest (Fall 2005) edition of Kraft What's cooking. It looks so tempting and is so easy to make. Prep time 5 minutes. Make your traditional stuffing and have this as a lighter side dish. I made this stuffing for Thanksgiving--made it in the morning and popped it in the oven 35 minutes (350°F) before serving--everyone raved about it

Provided by Bergy

Categories     Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup water
1/2 cup dried cranberries
2 tablespoons margarine or 2 tablespoons butter
1 (120 g) package stove top for chicken flavor stuffing mix
1/2 cup walnut pieces, toasted

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.

Nutrition Facts : Calories 266.1, Fat 16.5, SaturatedFat 2.1, Cholesterol 1.2, Sodium 527.8, Carbohydrate 25.4, Fiber 2.3, Sugar 3.9, Protein 6.1

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