Fresh Cranberry Casserole Recipe Recipe For Stuffed

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BAKED APPLE CRANBERRY STUFFING



Baked Apple Cranberry Stuffing image

Provided by Food Network

Time 55m

Yield 11 Servings

Number Of Ingredients 7

3 tablespoons butter
4 stalks celery, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2¼ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 medium Granny Smith apple, chopped
1 cup sweetened dried cranberries
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

Steps:

  • 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

CRANBERRY CREAM CHEESE FRENCH TOAST



Cranberry Cream Cheese French Toast image

My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it's divine. It makes a great brunch dish for Christmas morning. -Sandie Heindel, Liberty, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

12 cups cubed French bread (about 12 ounces)
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) whole-berry cranberry sauce
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup
2 teaspoons ground cinnamon
Dash ground nutmeg
Additional maple syrup, optional

Steps:

  • Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.

Nutrition Facts : Calories 375 calories, Fat 19g fat (10g saturated fat), Cholesterol 231mg cholesterol, Sodium 382mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 13g protein.

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

STUFFED CABBAGE WITH CRANBERRY SAUCE



Stuffed Cabbage with Cranberry Sauce image

This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot

Provided by Mirj2338

Categories     Vegetable

Time P1DT8h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can tomato sauce
1 1/2 cups water
lemon, juice of
1/4 cup brown sugar
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 lbs ground beef
1/2 cup uncooked rice
salt
fresh ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

Steps:

  • Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
  • Bring to a boil; then add the raisins and the fresh cranberries.
  • Peel, core, and dice the apple and add.
  • Simmer for another 5 minutes.
  • Core the cabbage and place in a large pot with water to cover.
  • Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
  • Cover with cold water and drain.
  • (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
  • Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
  • Pull off the inside leaves and place them one by one on a board, outside down.
  • Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
  • Fold up like an envelope, top first, then bottom and then the 2 sides.
  • Place seam side down in the lined casserole.
  • Repeat with the rest of the cabbage and the filling.
  • Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
  • Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
  • Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
  • Make this dish ahead.
  • It tastes much better the next day.
  • Also, this is a good recipe to double.
  • Freeze one portion for unexpected guests.

APPLE CRANBERRY CASSEROLE



Apple Cranberry Casserole image

Fall in SW Michigan has so many flavors and smells. I don't particularly enjoy the cool weather, but I love the colors and tastes that come with fall harvest and the cooking and baking that begin the holiday season. Last year I was looking for a recipe to combine my enjoyment of apples and cranberries that would be tempting for...

Provided by Michelle Bates-Phipps

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 8

4 or 5 medium fuji apples
12 oz fresh cranberries
1 1/2 tsp lemon juice
1 c sugar
1 1/3 c oatmeal
1 c walnut pieces
1 stick butter, melted
1/3 c brown sugar, firmly packed

Steps:

  • 1. Coat 2-quart baking dish with cooking spray
  • 2. Layer chopped apples and fresh cranberries in the casserole dish.
  • 3. Sprinkle fruit with lemon juice.
  • 4. Sprinkle sugar over the fruit and stir.
  • 5. In a separate bowl, combine oatmeal, nuts, melted butter, and brown sugar until just moistened.
  • 6. Sprinkle oat mixture on top of fruit mixture.
  • 7. Bake uncovered in 325 oven for 1 hour.

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