CRANBERRY, APPLE AND SAUSAGE STUFFING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
- Place into a buttered casserole dish and bake for 45 minutes.
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 STUFFING
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
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
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
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
SIMPLE CRANBERRY STUFFING
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
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
CRANBERRY-DRIED FRUIT STUFFING
Make this for our Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 10 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
- Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
- Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
- Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
- To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.
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
CRANBERRY CORNBREAD STUFFING RECIPE
Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
- Enjoy!
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g
CRANBERRY SAUSAGE STUFFING
Cranberry Sausage Stuffing is every festive flavor of Thanksgiving baked into one savory, sweet and very satisfying dish. Loaded with cranberries, apples, sausage and herbs, this stuffing is a perfect complement to turkey!
Provided by Erica Walker
Categories Side Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
Nutrition Facts : Calories 397 kcal, Carbohydrate 29 g, Protein 14 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 591 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
CHESTNUT, BACON & CRANBERRY STUFFING
This festive stuffing brings together all the trimmings in one gorgeous mass
Provided by Good Food team
Categories Side dish
Time 1h20m
Yield Makes 24 stuffing balls
Number Of Ingredients 12
Steps:
- Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
- Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
- To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
CHORIZO-CRANBERRY STUFFING
Discover your new favorite stuffing recipe with this Chorizo-Cranberry Stuffing. Requiring just four ingredients, this sweet and savory Chorizo-Cranberry Stuffing is the perfect addition to the Thanksgiving menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 20m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook chorizo in skillet until done, stirring occasionally; drain.
- Prepare stuffing mixes in large saucepan as directed on package.
- Add chorizo, cranberries and cilantro to stuffing; mix well.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 5 g, Protein 5 g
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.
APPLE-CRANBERRY STUFFING
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
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.
CRANBERRY ORANGE STUFFING
Make and share this Cranberry Orange Stuffing recipe from Food.com.
Provided by Charlotte J
Categories Berries
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
- Meanwhile, combine all remaining stuffing ingredients in large bowl.
- Stir in cranberry mixture.
- Heat oven to 325 degrees.
- To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
- Bake, uncovered, for 60 to 70 minutes or until celery is tender.
- Meanwhile, combine all sauce ingredients in 2-quart saucepan.
- Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
- Pour into blender in small batches and puree.
- Serve sauce with turkey.
Nutrition Facts : Calories 237.7, Fat 11.1, SaturatedFat 6.7, Cholesterol 27.3, Sodium 705.8, Carbohydrate 32.2, Fiber 1.9, Sugar 13.9, Protein 3.1
CRANBERRY FENNEL STUFFING
Steps:
- 1. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil, thyme, salt and pepper. Lay out on 2 baking sheets. Bake at 350°F for 15 minutes or until lightly toasted. Let cool, then return bread cubes to the bowl.
- 2. Cook the sausage in 2 tablespoons olive oil in a skillet over medium-high heat for 20 minutes, breaking up the meat with a spatula. (Pour off and discard excess fat.) With a slotted spoon, remove sausage meat to bread cubes.
- 3. Place the remaining olive oil and the butter in a heavy saucepan. Cook onions and fennel over medium-low heat for 10 minutes. Add the cranberries; cook 5 minutes more. Fold into the bread cubes with the walnuts, orange zest, sage and parsley. Drizzle in the broth, 1/2 cup at a time, to moisten the stuffing. Adjust seasonings. Let cool completely before stuffing the turkey. Cook stuffing inside the turkey or heat, covered, in an ovenproof dish at 350°F for 20 to 25 minutes before serving.
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- Preheat oven to 325 degrees F. Spread bread cubes out on a large, rimmed baking sheet. Spread pecans out on another baking sheet. Bake both until the nuts are fragrant and lightly browned, 12 to 15 minutes and the bread is dry and toasted, about 20 minutes and.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add celery and shallots, and cook, stirring often until the celery is softened and the shallots are starting to brown, 6 to 9 minutes. Stir in sausage, cranberries, ¼ cup parsley, sage, salt and pepper and remove from heat. Chop pecans and stir in.
- Increase oven temperature to 400 degrees F. Coat a 9 by 13-inch (or similar sized) baking dish with cooking spray. Whisk eggs and stock in a large bowl. Stir in bread cubes and celery mixture and stir until thoroughly combined. Transfer the mixture to the prepared baking dish and cover with foil.
BEST EASY CRANBERRY STUFFING RECIPE - HOW TO MAKE EASY ...
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- Tear or slice bread into cubes and leave out overnight to dry OUT. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350º and butter a large baking dish.
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- melt butter in a large frypan and add onion, celery and garlic and saute on medium heat for 5 minutes
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- Preheat oven to 300 degrees. Transfer bread cubes to two rimmed baking sheets and spread into an even layer.
- Place both sheets on two opposite oven racks (set near center) of preheated oven and allow to dry through, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking, about 30 minutes total.
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- Melt butter and saute onion and celery for five minutes over medium heat. Add in cranberries, fresh chopped herbs and seasonings. Saute for an additional minute.
- Combine chicken stock, stuffing and sauteed mixture together until well mixed. Pour into a round bundt pan that has been sprayed with non-stick cooking spray, and press the stuffing down so it is well packed in.
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- Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender.
- Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.
- Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.
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- Preheat oven to 375 degrees. Use Reynolds Wrap Heavy Duty Foil to cover one half of a large sheet pan. Fold up the edges to make a tray.
- Season chicken with salt, pepper, and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.
- Arrange stuffing, celery, and onions on the unused half of the sheet pan. In a medium bowl stir together broth, butter, salt, and pepper. Pour over the stuffing and use spoons or your hands to toss well.
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