Cranberryraisinwalnut Stuffing Recipes

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CRANBERRY AND WALNUT STUFFING



Cranberry and Walnut Stuffing image

This simple turkey stuffing recipe is studded with dried cranberries, walnuts, celery, and onions, and scented with a mix of fresh herbs, for an easy and comforting addition to your Thanksgiving table.

Provided by Heidi

Categories     Side Dish

Time 1h10m

Number Of Ingredients 12

10 cups unseasoned dry bread cubes
2 cups walnuts (, chopped)
1 cup dried cranberries
9 tablespoons butter
3 celery stalks (, chopped)
2 large yellow onions (, chopped)
1/4 cup Italian parsley (, chopped)
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

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.

Nutrition Facts : Calories 560 kcal, Carbohydrate 55 g, Protein 13 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 34 mg, Sodium 1729 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving

CRANBERRY WALNUT STUFFING



Cranberry Walnut Stuffing image

An amazingly healthy way to enjoy cranberry walnut stuffing. This recipe is both low in carbs and fat to help keep you trim & healthy this holiday season.

Provided by Judy

Categories     side

Time 1h15m

Yield 8

Number Of Ingredients 11

4 cups Low Carb Yeast Bread or this Simple Soda Bread
1 cup chopped walnuts (chopped)
½ cup unsweetened dried cranberries
3 tablespoons unsalted butter
½ cup seasoning blend
⅛ cup Italian parsley (chopped)
½ tablespoon ground sage
½ tablespoon ground thyme
½ tablespoon himalayan pink salt
½ teaspoon freshly ground black pepper
1 cup low sodium chicken broth (decrease by ¼ cup if using fresh cranberries)

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 seasoning blend. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
  • Drizzle 1 cup 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.

Nutrition Facts : Serving size ½ cup Calories

ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

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.

WALNUT STUFFING



Walnut Stuffing image

Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
2 garlic cloves, chopped
1/4 cup butter
4 cups soft bread crumbs
1-1/2 cups coarsely chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/2 cup egg substitute
1/2 cup chicken broth

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.

Nutrition Facts :

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-WALNUT STUFFING



Cranberry-Walnut Stuffing image

Don't pass up this truly delicious stuffing, filled with veggies, herbs, cornbread, Italian sausage and, of course, dried cranberries and walnuts.Click here to watch how to make this recipe.

Provided by Valerie Bertinelli

Categories     bake,berries,eggs and dairy,nuts,pork,side,vegetables

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

3 Tbsp unsalted butter, plus more for baking dish
1 ½ cups walnuts
8 oz sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
1 (14-oz) package cornbread stuffing, mix such as Pepperidge Farm
1 Tbsp finely chopped fresh sage
2 tsp finely chopped fresh thyme
2 cups turkey
1 large egg, lightly beaten

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.

CRAN-RAISIN WALNUT STUFFING



Cran-Raisin Walnut Stuffing image

A stuffing that I made for a big turkey dinner last night. 3 Qts cooked, and gone before the night was out. I used a loaf of Wheat French bread for the bread cubes, so I could claim this was a healthy recipe! Amounts are approximate, since I just tossed it together.

Provided by Jen Hill

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

8 cups cubed French bread
1 cup walnuts
1/2 cup dried cranberries
1/2 cup raisins
1 (14 1/2 ounce) can reduced-fat chicken broth
1 cup chopped celery
1 1/2 cups chopped onions
6 tablespoons butter or 6 tablespoons margarine
2 teaspoons parsley
1 teaspoon poultry seasoning
1 teaspoon ground sage
1 teaspoon thyme leaves
salt and pepper

Steps:

  • Saute onions and celery in butter until tender.
  • While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
  • In a large bowl, mix bread cubes, walnuts and spices.
  • Add remaining ingredients and toss well to ensure the mixture is evenly moist.
  • Place in covered caserole dish and cook at 325°F for 30 minutes.
  • If you like a crispy top, remove lid for last 5 minutes of cooking.

Nutrition Facts : Calories 378.7, Fat 14.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 569, Carbohydrate 53.3, Fiber 4.1, Sugar 5.2, Protein 9.5

TOASTED WALNUT AND CRANBERRY STUFFING



Toasted Walnut and Cranberry Stuffing image

Make a tasty Thanksgiving stuffing with our Toasted Walnut and Cranberry Stuffing recipe! Everyone will love the flavors in this walnut and cranberry stuffing dish alongside a roast turkey, mashed potatoes and gravy.

Provided by My Food and Family

Categories     Thanksgiving Side Dishes

Time 10m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

1-1/3 cups water
1/2 cup dried cranberries
2 Tbsp. margarine or butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup coarsely chopped walnuts, toasted

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.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CRANBERRY NUT STUFFING



Cranberry Nut Stuffing image

This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!-Judy Toth, Hyde Park, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

2 medium onions, chopped
2 celery ribs, chopped
1/2 cup butter
6 cups cubed crustless day-old bread
1/2 cup chopped walnuts or hazelnuts
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh cranberries
3 large eggs, beaten
1-1/2 cups chicken broth
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 286 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

CRANBERRY-WALNUT STUFFING



Cranberry-Walnut Stuffing image

You know what people love even more than a side dish of savory stuffing? That same stuffing-studded with dried cranberries and chopped walnuts.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Traditional Sage Stuffing Mix
1/4 cup dried cranberries
1/4 cup chopped walnuts

Steps:

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

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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

WILD RICE, WALNUT, AND CRANBERRY DRESSING



Wild Rice, Walnut, and Cranberry Dressing image

For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 large onion (2 cups), finely chopped
4 garlic cloves, minced
Kosher salt and freshly ground pepper
2 boxes (6 ounces each) wild-rice blend (discard seasoning packets)
1 1/2 cups toasted walnuts, broken into small pieces
1/2 cup dried cranberries
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
  • Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
  • Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

Nutrition Facts : Calories 332 g, Fat 16 g, Protein 8 g

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2019-11-06 Turn the oven down to 350 degrees F. In a medium-sized skillet, melt the butter over medium heat. Add the onion and celery and sauté until soft, about 5 minutes. Stir in the garlic, thyme, allspice, salt, and white pepper, and remove the skillet from the heat. Place the cooled bread cubes in a large bowl.
From chefmimiblog.com


CRANBERRY, CELERY AND WALNUT STUFFING - RECIPES - GO BOLD WITH …
Melt the remaining butter in a skillet over medium-high heat and add the celery and onions. Cook for 4-5 minutes, or until softened and lightly browned, stirring frequently. Add the parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to the bread cube mixture and toss to combine.
From goboldwithbutter.com


CHESTNUT AND CRANBERRY STUFFING BALLS - EASY PEASY FOODIE
2018-11-06 Instructions. Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls. Place all the ingredients into a large bowl and mix with your hands until well combined. Divide the mixture into 16 and shape into balls. Place on your greased oven tray and cook for 20-25 minutes or until they ...
From easypeasyfoodie.com


MAKE THIS EASY CRANBERRY STUFFING RECIPE - MAKE AND TAKES
2021-11-11 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. Tonya Staab.
From makeandtakes.com


CRANBERRY-AND-WALNUT-STUFFED ROAST CHICKEN - ASTRAL CHICKEN
Method: Stuffing: - Tear up the bread and put into a food processor. Blend until it’s still a bit chunky, and then put aside. - Heat the butter in a pan over a medium heat. Add the onion, garlic, thyme, and a generous pinch of salt and pepper. Sauté until soft, and then put in a bowl. - Add the bread, walnut, cranberries and egg.
From astralchicken.com


CRANBERRY WALNUT STUFFING
2014-11-18 Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300 degrees for about 20 minutes, or until hardened.
From thefauxmartha.com


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