FESTIVE CRANBERRY & NUT STUFFING
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.
- In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. In another bowl, whisk together eggs, cranberry sauce and broth, pour over bread mixture, season and gently toss. Transfer to a greased baking dish and bake until top is golden brown, about 40 min.
Nutrition Facts : Calories 300, Fat 10, SaturatedFat 2, Carbohydrate 46, Protein 6, Cholesterol 30, Fiber 4, Sodium 280
CRANBERRY NUT STUFFING
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
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.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
CRANBERRY-WALNUT STUFFING
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
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
SAUSAGE & CRANBERRY STUFFING
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
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
CHESTNUT AND CRANBERRY DRESSING
Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
- In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
- In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
- If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
- In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
- Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.
3-INGREDIENT THANKSGIVING STUFFING
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Thanksgiving Stuffing/Dressing Cranberry Celery Sausage Side
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5-7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
- Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
- Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20-25 minutes more. Top with celery leaves, if desired.
- Do Ahead
- Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
CRANBERRY NUT STUFFING
A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.
Provided by rowan
Categories Bread Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
- Place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. Heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. Remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. Add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
- Use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 26.1 g, Cholesterol 21.1 mg, Fat 18.3 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 460.2 mg, Sugar 2.7 g
CRANBERRY APPLE STUFFING
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
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.
CRANBERRY NUT MUFFINS
Make and share this Cranberry Nut Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
- Fold in cranberries, pecans and orange peel.
- Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
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